Slow-Cooker Cheesy Chicken Enchilada Chili

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If you are looking for a simple and delicious one dish meal this Slow-Cooker Cheesy Chicken Enchilada Chili recipe is it. It takes almost no time to put together and frees up 8 hours of your time while it cooks.

This Cheesy Chicken Enchilada Chili would also make a great game day recipe to serve you guest. It’s not only a great tasting chili, but makes for a delicious dip.

Slow-Cooker Cheesy Chicken Enchilada Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow - Cooker
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 package (20 oz) boneless skinless chicken thighs (trimmed of excess fat and cut into 1-inch pieces)
  • 1 can whole kernel corn (15.5 ounces drained)
  • 1 can black beans 15 ounces drained and rinsed
  • 1 can mild enchilada sauce (10 ounces)
  • 1 package taco seasoning mix
  • 2 cups shredded Colby-Monterrey Jack cheese blend
  • Chopped green onions and sour cream
  • 4 cups tortilla chips
Instructions
  1. Lightly spray slow cooker with cooking spray. Place the corn, black beans, and enchilada sauce in the slow cooker and then mix in the taco seasoning; and then add the chicken.
  2. Cook on low for 7 – 8 hours.
  3. Stir in one cup of the shredded cheese stirring until melted.
  4. Top with the green onions and the remaining cheese and serve with dobs of sour cream. (instead of topping with the remaining cheese I served the dishes individually with the remaining cheese
  5. and green onion with the tortilla chips on the side.

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Adapted from Betty Crocker

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