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Chicken Enchilada Chili Recipe

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This recipe for Chicken Enchilada Chili, by , is from Irene's Family - We be cookin', 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!



4 boneless skinless chicken breasts
8 oz. Cream cheese block
1 can Black beans, drained & rinsed
1 can Corn
1 can Fire Roasted Tomatoes
1 small can green chilis
1 small can Green chile enchilade sauce
1 packet Hidden Valley Ranch dressing mix
1 tbsp ground Cumin
1 tbsp chili powder
1 tsp onion powder
1 tsp garlic salt
1 tsp Cayenne

Place 4 thawed chicken breasts on bottom of crock pot.
Add can of corn.
Add can fire roasted tomatoes.
Add can drained & rinsed black beans.
Add can green chilis
Add can freen chile enchilada sauce.
Sprinkle packet of ranch dressing mix.
Add spices.
Stir together, leaving chicken on the bottom of crock pot.
Place block of cream cheese on top.
Cook on low for 6-8 hrs.
Stir in the cream cheese and shred the chicken before serving.




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