Slow Cooker Chicken Enchilada Chili

Chicken thighs are a pleasing change of pace in chili. Sour cream helps turn down the heat.

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Servings 6

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( 4 ) Ratings

4 Ratings

5 Stars 33%

4 Stars 17%

3 Stars

2 Stars 17%

1 Stars

Member Reviews ( 6 )

5326b09e-fcfa-4a5d-92ff-fb77f814008c

ingredients 8
Prep Time 10 min
Total Time 8 hr 10 min

Ingredients

1 1/4: pounds boneless, skinless chicken thighs

1: medium onion, chopped (1/2 cup)

1: medium yellow or green bell pepper, chopped (1 cup)

2: cans (14.5 ounces each) stewed tomatoes with garlic and onion, undrained

2: cans (15 to 16 ounces each) chili beans in sauce, undrained

1: can (10 ounces) Old El Paso® enchilada sauce

1/3: cup sour cream

2: tablespoons chopped fresh cilantro

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Directions

1 Spray 4- to 5-quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker.
2 Cover and cook on Low heat setting 7 to 8 hours.
3 Stir mixture to break up chicken. Top each serving with sour cream and cilantro.

EXPERT TIPS

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Expert Tips

Regular stewed tomatoes, along with some chopped onion and a dash of garlic powder or finely chopped fresh garlic, can be used in place of the flavored stewed tomatoes.

Lifting the lid of your slow cooker can add up to 20 minutes of cooking time. Instead, spin the lid to clear it of condensation so you can check the food.

For super-quick dinners and totable lunches, freeze the chili in single-serving freezer containers. Thaw, then heat in the microwave on High for 4 to 5 minutes, stirring once or twice, until hot.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 1690mg; 1690%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 8g 8% Sugars 14g 14% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 60%;
Calcium: 15%;
Iron: 30%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Kimmer069

report Posted May. 11, 2013 5:17 PM

try this recipe! I keep the chicken "rib" meat cuz I hate to throw away food - and had saved up enuf to make the full version of this recipe - unbelievably delicious! I didn't change the recipe at all - and didn't need to cut up the meat either - hubby teased me saying I was opening too many cans for a meal - but the ratio put forth in the recipe was good - we both went back for 2nds! altho' there is A LOT left over I know we will eat all of it - I am anxious to see how well it freezes - we did keep it on the mild side for the initial pot however next time may kick up the spice-heat - enjoy!

Heather1209

report Posted Feb. 4, 2013 8:59 AM

Loved this! It was a huge hit for Super Bowl.

cathmcq

report Posted Feb. 3, 2013 7:45 PM

What are chili beans...kidney beans?

jjburns

report Posted Mar. 11, 2011 7:39 PM

I made this last night and it was awesome! I'm not a chili fan, but this was excellent. I made it with turkey cutlet and added shredded cheese on top. Next time my husband wants me to try using ground turkey, I’m sure it will be great. Thanks for this awesome recipe :)

mikeandgamble

report Posted Mar. 7, 2011 7:37 AM

Excellent recipe. Quick, easy, delicious. This recipe is a keeper!