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4.83
from
23
votes
Chicken Enchilada Chili
Hearty and flavorful, this fix it and forget it Slow Cooker Chicken Enchilada Chili recipe is delicious!
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Soups and Stews
Cuisine:
Mexican
Keyword:
chicken chili with enchilada sauce, slow cooker chicken chili
Servings:
6
servings
Author:
Aimee
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
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
Calories:
374
kcal
|
Carbohydrates:
25
g
|
Protein:
45
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
102
mg
|
Sodium:
805
mg
|
Fiber:
7
g
|
Sugar:
10
g