slow-cooker cheesy chicken enchilada chili

Name: Slow-Cooker Cheesy Chicken Enchilada Chili
Prep time: 15 min
Cook time: 8 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 package(s) boneless skinless chicken thighs, cut into 1-inch pieces; 1 can(s) (15 oz) whole kernel sweet corn, drained and rinsed; 1 can(s) (15 oz) black beans, drained, rinsed; 1 can(s) mild enchilada sauce; 2 tablespoon(s) taco seasoning mix; 2 cup(s) shredded colby-monterey jack cheese blend, shredded; - chopped green onions and sour cream, if desired; 4 cup(s) tortilla chips

86 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Oct 23, 2015

Pilsbury does it again with an easy recipe that is a must share.

Rate

prep time 15 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 4-6 serving(s)

Ingredients

1 package boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15 oz) whole kernel sweet corn, drained and rinsed
1 can (15 oz) black beans, drained, rinsed
1 can mild enchilada sauce
2 tablespoons taco seasoning mix
2 cups shredded colby-monterey jack cheese blend, shredded
- chopped green onions and sour cream, if desired
4 cups tortilla chips

How To Make slow-cooker cheesy chicken enchilada chili

Step 1

Spray 4-quart slow-cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.

Step 2

Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
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