Chicken Enchilada Chilli


4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 276.3
  • Total Fat: 3.6 g
  • Cholesterol: 65.7 mg
  • Sodium: 1,106.9 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 34.2 g

View full nutritional breakdown of Chicken Enchilada Chilli calories by ingredient
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Submitted by: SPARKVAMPY2012


Crockpot meal. Let your crockpot do the cooking Crockpot meal. Let your crockpot do the cooking
Number of Servings: 6


    2 (14.5 oz cans)Hunt's Crushed Tomatoes w/Basil - 100% Natural,
    1 1/2 c Enchilada Sauce (green Las Palmas),
    2 cans of kidney beans with juice
    (uncooked) Chicken Breast, no skin, 1 1/2 lbs (24oz)
    1 onion chopped
    1-2 tsp chilli powder
    1 tsp cumin
    2 celery stalks chopped


Pour Enchilada sauce and tomatoes into bottom of crockpot. Add beans, celery, onion and spices. Stir to combine. Place chicken on top. Cover and cook on low 7-8 hours..
Optional:You can top it with Shredded cheese and sour cream when served. These calories are not added in.

Number of Servings: 6

Recipe submitted by SparkPeople user KISS04BAM.


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Member Ratings For This Recipe

  • This is a lovely recipe. It got my (not healthy) boyfriend salivating. I used much less chicken. Next time I plan to use more spices and less sauce, as we like our chili thicker. Still, I'm VERY loyal to my family chili recipe - but I'm going to make this chili sometimes too now - 3/23/11

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  • Excellent!!! I made it with black beans instead of pinto beans and used salsa verde instead of green enchilada sauce. - 1/24/11

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