EASY CROCKPOT CREAMY CHICKEN ENCHILADA CHILI

A simple and tasty creamy slow-cooked chicken enchilada chili. No cream of “x” soups needed!

Ingredients

• 1 can (10 ounces) red enchilada sauce*
• 1 can (14.5 ounces) petite diced tomatoes with green chilis**
• 1 can (15 ounces) chili beans in mild chili sauce
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) corn drained
• 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
• 2 cups chicken stock or chicken broth
• 1 package (8 ounces) cream cheese very soft

Seasonings

• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 tablespoons chili powder
• Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

Instructions

Please visit chelseasmessyapron.com for full instrcutions.

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