Slow-Cooker Cheesy Chicken Enchilada Chili

Name: Slow-Cooker Cheesy Chicken Enchilada Chili
Prep time: 10 min
Total time: 4 min
Ingredients: 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces; 1 can (15.2 oz) whole kernel sweet corn, drained, rinsed; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 can (10 oz) Old El Paso™ mild enchilada sauce; 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package); 2 cups shredded Colby-Monterey Jack cheese blend (8 oz); Chopped green onions and sour cream, if desired; 4 cups tortilla chips

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Prep Time: 10 minutes

Total: 4 hours, 10 minutes

Servings: 4

Author : Pillsbury Kitchens

Slow-Cooker Cheesy Chicken Enchilada Chili

Ingredients

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1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces1 can (15.2 oz) whole kernel sweet corn, drained, rinsed1 can (15 oz) Progresso™ black beans, drained, rinsed1 can (10 oz) Old El Paso™ mild enchilada sauce2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)2 cups shredded Colby-Monterey Jack cheese blend (8 oz)Chopped green onions and sour cream, if desired4 cups tortilla chips

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Instructions

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Step 1

Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.

Step 2

Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.

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