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...
Servings:6 | Calories:488 | Total Fat:22g | Chol:107mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
Sat Fat 11g
Total Carb 43g
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.
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