Slow-Cooker Cheesy Chicken Enchilada Chili
Ingredients
Scale
- 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
- 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.
- Cook on low for 7 – 8 hours.
- Stir in one cup of the shredded cheese stirring until melted.
- 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
- and green onion with the tortilla chips on the side.
