Crock-Pot Cheesy Chicken Enchilada Chili

You’re going to flip over this EASY dump-and-go recipe for Crock-Pot Cheesy Chicken Enchilada Chili. Just a few ingredients tossed into the slow cooker and you have dinner ready!

Slow Cooker Cheesy Chicken Enchilada Chili

If you like chicken enchiladas, then you are going to LOVE this cheesy chicken enchilada chili! Scoop up a big bowl of this hearty chili and if you want garnish your bowl with some shredded cheese, sour cream and sliced green onion.

This chili features boneless skinless chicken breasts, canned mild red enchilada sauce, white beans, refried beans, green chilies, and corn which is all cooked in the slow cooker for hours.

Then, about 10 to 15 minutes before serving you stir in some shredded Colby-Jack cheese (or any other cheese want…maybe cheddar cheese or Monterey Jack cheese). Let that melt into the chili and you are ready to dig in!

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Crock-Pot Cheesy Chicken Enchilada Chili Recipe

Heidi Kennedy

Learn how to make this easy chicken chili recipe that has all the yummy flavors of classic red chicken enchiladas in a big bowl of delicious chili. A great dinner or lunch option for any day of the week!

3.90 from 56 votes

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soups, Stews and Chili

Cuisine American

Servings 12 Servings

Calories 381 kcal

Ingredients

1x2x3x

• 3 Large Boneless Skinless Chicken Breast ((Cut Into 1 Or 2 Inch Chunks))
• 20 Ounces Mild Red Enchilada Sauce ((Two 10 Ounce Cans))
• 15.25 Ounces Canned Corn ((1 Can, Drained))
• 15 Ounces Canned White Beans ((1 Can, Drained And Rinsed))
• 16 Ounces Canned Refried Beans ((1 Can))
• 4 Ounces Canned Diced Green Chilies
• 2 Cups Shredded Colby Jack Cheese ((Or Your Cheese Of Choice))

Instructions

• Add all ingredients except cheese into a 6 quart or larger slow cooker and stir to combine.
• Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
• When done cooking, stir in the shredded cheese. Cover and cook for an additional 10 - 15 minutes on LOW until the cheese is melted.
• Ladle chili into bowls topping each bowl with additional shredded cheese, sour cream and diced green onion if desired.
• Enjoy!

Notes

*Nutritional Note - The nutritional information in this recipe is calculated for the base recipe and does not include any optional toppings you may choose to garnish your bowls of chili with.

*Weight Watchers Note - SmartPoints are calculated based on using fat-free canned refried beans and reduced fat Colby-Jack cheese.

*Gluten Free Note - If you are on a gluten-free diet be sure to read the labels of all ingredients to make sure they are indeed gluten-free. The most common ingredient that may contain hidden gluten may be the canned enchilada sauce but brands such as Old El Paso, La Victoria and Frontera are all gluten free.

Nutrition

Calories: 381kcal | Carbohydrates: 24g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 612mg | Potassium: 522mg | Fiber: 5g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 9.9mg | Calcium: 340mg | Iron: 2.2mg

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