EASY CROCKPOT CREAMY CHICKEN ENCHILADA CHILI


A simple and tasty creamy slow-cooked chicken enchilada chili. No cream of “x” soups needed!

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


Seasonings
  • 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


Instructions
Please visit chelseasmessyapron.com for full instrcutions.

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