Easy Crockpot Chicken Enchilada Chili


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

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


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