Chicken enchilada chili
Leave a note
By Starly Oveson
Chicken enchilada chili
5 steps
Prep:20minCook:6h
Updated at: Wed, 29 Oct 2025 03:44:38 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories544.2 kcal (27%)
Total Fat28 g (40%)
Carbs37.2 g (14%)
Sugars7.6 g (8%)
Protein37.5 g (75%)
Sodium1471.6 mg (74%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 x 10 ouncecan red enchilada sauce
1 x 14.5 ouncecan diced tomatoes
1 x 16 ouncecan chili beans
1 x 15 ouncecan black beans
drained and rinsed
1 ½ cupsfrozen corn
1.5 poundsboneless skinless chicken thighs
or breasts
1 cupchicken stock
or broth
1 x 8 ouncecream cheese
package, softened
½ teaspoonground cumin
¾ teaspoonpaprika
1 teaspoonseasoned salt
¼ teaspoonpepper
1 ½ tablespoonschili powder
Toppings
Instructions
Step 1
Add everything except the cream cheese and optional toppings to the Crock-Pot. Stir well; press chicken below liquid.
Step 2
Cover and cook on high for 3–5 hours or low for 5–8 hours, until the chicken easily shreds.
Step 3
Remove chicken, shred it with two forks, and set aside.
Step 4
Soften cream cheese in microwave for 1 minute, then add to Crock-Pot. Briskly whisk in the softened cream cheese until fully melted and smooth.
Step 5
Add shredded chicken back into the Crock-Pot. Stir and taste for seasoning. Optionally, add 1–2 tablespoons lime juice
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
