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 Red Enchilada Sauce
2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
Chopped green onions and sour cream, if desired
4
cups tortilla chips
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Steps
1
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.
2
Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
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Switch up this chicken enchilada chili recipe by using 4-cheese Mexican shredded cheese blend in place of the Colby-Monterey Jack.
Make nachos! Use a slotted spoon to top the chips with the chicken enchilada chili. Instead of stirring in cheese, sprinkle it all on top at the end.
Gone for more than 8 hours? Try making this Slow-Cooker Cheesy Chicken Enchilada Chili overnight! Check out our tip sheet for more slow-cooker secrets.
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