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Slow-Cooker Cheesy Chicken Enchilada Chili

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Slow-Cooker Cheesy Chicken Enchilada Chili
  • Prep 10 min
  • Total 4 hr 10 min
  • Servings 4
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It’s a little bit enchilada, a little bit chili and a whole lot of yummy!
Nov 7, 2016

Ingredients

  • 1 1/4 lb (625 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 1/2 cups (375 mL) frozen or canned whole kernel sweet corn (drain if using canned)
  • 1 can ( 19 oz/540 mL) black beans, drained, rinsed
  • 1 can (10 oz) enchilada sauce
  • 2 tablespoons (30 mL) Old El Paso™ taco seasoning mix (from 35 g package)
  • 2 cups (500 mL) shredded Colby-Monterey Jack cheese blend
  • Chopped green onions and sour cream, if desired
  • 4 cups (1 L) tortilla chips

Steps

  • 1
    Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
  • 2
    Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.

Expert Tips

  • Tip 1
    Try 4-cheese Mexican shredded cheese blend instead of the Colby-Monterey Jack.
  • Tip 2
    Make nachos! Use a slotted spoon to top the chips with the chili. Instead of stirring in cheese, sprinkle it all on top at the end.
  • Tip 3
    Gone for more than 8 hours? Try this recipe overnight! Check out our tip sheet for more slow-cooker secrets.

Nutrition Information

710 Calories, 33g Total Fat, 51g Protein, 52g Total Carbs

Nutrition Facts

Serving Size: 4 servings (1 1/4 cups chili and 1 cup chips each)
Calories
710
Total Fat
33g
Saturated Fat
14g
Trans Fat
0.5
Cholesterol
190mg
Sodium
1640mg
Total Carbs
52g
Dietary Fiber
6g
Protein
51g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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