Chicken Enchilada Chili

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  • 1 10-oz can red enchilada sauce
  • 1 14.5-oz can petite diced tomatoes with green chiles, undrained
  • 1 15-oz can chili beans in mild chili sauce, undrained
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can corn, drained
  • 1½ lbs boneless skinless chicken breasts
  • 2 cups chicken stock
  • 8 oz cream cheese, softened
  • ½ tsp ground cumin
  • ¾ tsp paprika
  • 1 tsp seasoned salt
  • ¼ tsp pepper
  • 1½ tbsp chili powder
  • Toppings such as cheddar cheese, sour cream,and cilantro


In a large slow cooker (about 6 quarts), add the enchilada sauce, tomatoes, chili beans, black beans, corn, uncooked chicken breasts, chicken stock, and all of the seasonings. Stir well. Cover and heat on high for 3-5 hours or low for 5-8 hours until the chicken shreds easily. Remove the chicken from the slow cooker to a bowl. Using two forks, shred the chicken. Cut the cream cheese into small cubes and put them in the slow cooker. Stir well and cover. Place the shredded chicken in the slow cooker. Stir and cover. Cook on high until all the cream cheese is melted. Stir. Serve with desired toppings.
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