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Chicken Enchilada Chili

Hearty and flavorful, this fix it and forget it Slow Cooker Chicken Enchilada Chili recipe is delicious!

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 6 servings
Calories: 374 kcal
Course: Soup
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Add chicken to the bottom of a large slow cooker.
  2. Top with enchilada sauce, tomatoes, chili beans, black beans, corn and spices. Mix and make sure chicken is covered.
  3. Cook on low for 6-8 hours.
  4. Remove chicken and shred with fork. Return to chili.
  5. 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

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

% 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.