Tuesday, April 21, 2015

Recipe of the Week #166- Crock Pot Cheesy Chicken Enchilada Chili

Crock Pot Cheesy Chicken Enchilada Chili
20 oz chicken breasts or thighs cut into 1" pieces
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 can enchilada sauce
2 Tbsp taco seasoning mix
2 cups Colby-Monterrey Jack cheese
Chopped green onions and sour cream, if desired
tortilla chips

Spray Crock Pot with cooking spray. In Crock Pot, mix chicken, corn, beans, enchilada sauce , and taco seasoning mix. Cover and cook on low heat for 8 hours or high for four hours.

Stir in one cup of cheese. When serving, top with green onions, sour cream, and remaining cheese. Serve with tortilla chips.

This is mmm-mmm good! My whole family liked it. It is such an easy dish and truly does taste like enchiladas.

Thanks for stopping by and God bless.

For His merciful kindness is great toward us, 
and the truth of the Lord endures forever. 
Psalm 117:2

This post is linked to Between Naps on the Porch, Ivy and Elephants, and My Girlish Whims

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