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Easy Crockpot Chicken Enchilada Chili

A simple and tasty creamy slow-cooked chicken enchilada chili. No cream of “x” soups needed! video tutorial I’ve been majorly holding out on you guys with this soup!! I made way too many Christmas treats last year (wait; is that even a thing? SLASH saying “last year” feels kind of crazy…time flies!) that I had...
6 Servings - 10 min - chelseasmessyapron.com
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Servings:6  | Calories:488 | Total Fat:22g  | Chol:107mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 11g
55 %
Total Carb 43g
14 %
Fiber 12g
48 %
Sugars 12g
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Cholesterol 107mg
36 %
Sodium 1950mg
81 %
Protein 33g
67 %
Calories:
39% Others combined
26% Cream cheese
17% Boneless skinless chicken breasts
16% Chili beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 can (10 ounces) red enchilada sauce*
1 can (14.5 ounces) petite diced tomatoes with green chilis**
1 can (15 ounces) chili beans in mild chili sauce
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) corn drained
1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
2 cups chicken stock or chicken broth
1 package (8 ounces) cream cheese very soft
1/2 teaspoon ground cumin
3/4 teaspoon paprika
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 and 1/2 tablespoons chili powder
Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

Directions : View recipe directions on chelseasmessyapron.com
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