Slow-Cooker Cheesy Chicken Enchilada Chili
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  • package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
  • can (15.2 oz) whole kernel sweet corn, drained, rinsed
  • can (15 oz) Progresso™ black beans, drained, rinsed
  • can (10 oz) Old El Paso™ mild enchilada sauce
  • tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • Chopped green onions and sour cream, if desired
  • cups tortilla chips



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