Crockpot Chicken Enchilada Chili
Try this Crockpot Chicken Enchilada Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 tablespoon olive oil
- 1 cup chicken broth
- sour cream
- chopped cilantro
- shredded cheddar cheese
- 1 pound boneless skinless chicken breast
- 1 (28oz) can whole peeled tomatoes
- 1 (10oz) can enchilada sauce
- 1 (15oz) can white beans (i used navy beans)
- 1 poblano pepper seeded and diced
- 1/2 - 1 tablespoon homemade taco seasoning
- 4-6 corn tortillas
- 1 teaspoon garlic powder (i used roasted garlic powder)
- Carbohydrate 0.995316666666667 g
- Cholesterol 247.280595766667 mg
- Fat 48.0717242315746 g
- Fiber 0.00466666658719381 g
- Protein 66.7359630388333 g
- Saturated Fat 19.1662046924222 g
- Serving Size 1 1 serving (335g)
- Sodium 469.678201194449 mg
- Sugar 0.990650000079473 g
- Trans Fat 3.69831552572875 g
- Calories 719 calories
Place soup ingredients in slow cookerCover and cook on high for 3-4 hours or low for 6-8Using forks or a potato masher mash the tomatoes into smaller pieces and shred chickenPreheat oven to 425 degreesStack tortillas and cut into thin stripsToss with olive oil and garlic powderPlace in single layer on baking sheet and bake for 6-8 minutes until crispy and starting to brownServe chili in bowl topped with tortilla strips as well as cheese, cilantro and sour cream or as desired
