Slow-Cooker Cheesy Chicken Enchilada Chili Recipe

Name: Slow-Cooker Cheesy Chicken Enchilada Chili
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
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

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

PREP TIME 10m	COOK TIME 4h	TOTAL TIME 4h10m
YIELD 4 servings

Instructions

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