Mexican

Slow-Cooker Cheesy Chicken Enchilada Chili is for Soup.

Slow-Cooker Cheesy Chicken Enchilada Chili takes 10 minutes to prepare.

Slow-Cooker Cheesy Chicken Enchilada Chili takes 480 minutes to cook.

Slow-Cooker Cheesy Chicken Enchilada Chili makes 8 servings.

The ingredients for Slow-Cooker Cheesy Chicken Enchilada Chili are:

20 ounces Chicken Breast (cooked), no skin, roasted
1.8 cup Beans, black
1.8 cup Yellow Sweet Corn, Canned
1.25 cup La Victoria Enchilada Sauce
2 tsp Old El Paso Taco Seasoning
4 serving 2 percent shredded cheddar cheese (1/4 c)

Here is how you make Slow-Cooker Cheesy Chicken Enchilada Chili:

1. Add cubed chicken, taco seasoning, enchilada sauce to crock pot.2. Drain and rinse the corn and black beans, add to crock pot and mix all ingredients together. 3. Cook on low for 8 hours or high for 4 hours.4. Before serving add 1 cup of shredded cheese and stir well.5. Feel free to add sour cream, additional cheese and/or tortilla chips for even more tasty resultsServing Size: 1- 1 1/2 cupsNumber of Servings: 8Recipe submitted by SparkPeople user DSEWARD22.

The nutritional information for Slow-Cooker Cheesy Chicken Enchilada Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 226.1

• Total Fat: 6.0 g
• Cholesterol: 43.9 mg
• Sodium: 435.3 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 4.4 g
• Protein: 24.1 g

Slow-Cooker Cheesy Chicken Enchilada Chili is Mexican cuisine.