Chicken Enchilada Chili
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Chicken Enchilada Chili
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Hearty and flavorful, this fix it and forget it Slow Cooker Chicken Enchilada Chili recipe is delicious!
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 1 can Red Enchilada Sauce 10 ounce
- 1 can Rotel fire roasted tomatoes, don't drain 14.5 ounce
- 1 can chili beans in mild chili sauce 15 ounce
- 1 can black beans, drained and rinsed 15 ounce
- 1 can corn, don't drain 15 ounce
- 1 teaspoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- Toppings: plain greek yogurt, or sour cream, shredded cheddar cheese, avocado, tortilla strips
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Instructions
- Add chicken to the bottom of a large slow cooker.
- Top with enchilada sauce, tomatoes, chili beans, black beans, corn and spices. Mix and make sure chicken is covered.
- Cook on low for 6-8 hours.
- Remove chicken and shred with fork. Return to chili.
- Serve with toppings and enjoy!
Notes
- Store leftover chili in an airtight container in the fridge. Enjoy reheated within 3 -4 days.
- Need more topping ideas? Try Pico de Gallo , sour cream (or plain Greek yogurt), mango guacamole or corn chips!
- Squeeze a little fresh lime juice on top and sprinkle with chopped cilantro to add a fresh touch.
Nutrition Information
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Calories
374kcal
(19%)
Carbohydrates
25g
(8%)
Protein
45g
(90%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Cholesterol
102mg
(34%)
Sodium
805mg
(34%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 45g | 90% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 102mg | 34% |
| Sodium | 805mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
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