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

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

Change

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

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