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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Slow-Cooker Cheesy Chicken Enchilada Chili Recipe

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This recipe for Slow-Cooker Cheesy Chicken Enchilada Chili is from Amy's Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15.2 oz) Green Giant whole kernel sweet corn, drained, rinsed
1 can (15 oz) black beans, drained, rinsed
1 can petite diced tomatoes
1 can chili beans in chili sauce (red kidneys)-optional
1 can (10 oz) Old El Paso mild enchilada sauce
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Chopped green onions and sour cream, if desired
Tortilla chips
Directions:
Directions:
Step 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.
Step 2
Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
4hours
Personal Notes:
Personal Notes:
Try 4-cheese Mexican shredded cheese blend instead of the Colby-Monterey Jack.
I like using the whole pack of Taco seasoning for extra flavor!

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.

 

 

 

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