It’s so rewarding when you find a solid crockpot recipe that can make anyone’s day 10x easier than before.
This enchilada chili is creamy, chunky, and just the perfect amount of spice!
Makes for the perfect dinner on a cold or rainy day! Also great to keep around all week for leftovers!
- 1 Can 10 oz Red enchilada sauce
- 1 Can 14.5 oz Petite diced tomatoes with green chilis
- 1 Can 15 oz Chili beans in mild chili sauce
- 1 Can 15 oz Black beans, drained and rinsed
- 1 Can 15 oz Corn, drained
- 1 1/2 lbs Boneless skinless chicken breasts
- 2 CUPS Chicken stock
- 1 Package 8 oz Cream cheese, softened
- 1/2 tsp Ground cumin
- 3/4 tsp Paprika
- 1 tsp Seasoned salt
- 1/4 tsp Pepper
- 1 1/2 Tbsp Chili powder
- Any topping you would like to add.
- In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.
- I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I’m cooking this on high (cooks faster/more evenly in my crockpot).
- Add in the chicken stock and all of the seasonings. Stir well.
- Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)
- Remove the chicken from the crockpot and shred in another bowl using two forks.
- Meanwhile, cube the cream cheese into small cubes and put them in the crockpot. Stir well and cover. Change temperature to high.
- Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is melted. Stir.
- Top with any desired toppings. ( I used cheddar cheese, sour cream, and cilantro).