Slow-Cooker Cheesy Chicken Enchilada Chili

Sharon Whitley


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


☆☆☆☆☆ 0 votes

15 Min
8 Hr
Slow Cooker Crock Pot


  • 1 pkg
    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 Tbsp
    taco seasoning mix
  • 2 c
    shredded colby-monterey jack cheese blend, shredded
  • ·
    chopped green onions and sour cream, if desired
  • 4 c
    tortilla chips

How to Make Slow-Cooker Cheesy Chicken Enchilada Chili


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

Printable Recipe Card

About Slow-Cooker Cheesy Chicken Enchilada Chili

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #enchiladachili

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