It may not quite be soup weather here in California, but I can’t help but get out the slow cooker and make an easy, hearty chili when September rolls around. This Chicken Enchilada Chili is thick and flavorful and it’s a pretty basic chili- chicken, beans, diced tomatoes, green chiles, but made with enchilada sauce.
I used a medium red enchilada sauce so it was a little too spicy for the kiddos. Depending on the kick you’re going for, you can use mild or hot enchilada sauce as well. And yes, I used a can. In fact, this is a four-can chili recipe 🙂
Once the chicken is cooked through, shred it and return it to the slow cooker. I always shred my chicken with beaters. Have you tried it? Makes perfectly shredded chicken every time (just don’t over-beat it and shred it to mush!)
Top your bowl with sour cream, cheese, and crushed tortilla chips!
- 3 chicken breasts (or 6-7 tenders)
- 1 (19 oz) can medium red enchilada sauce (or two 10 oz cans)
- 1 (14.5 oz) can diced tomatoes
- 1 (14 oz) can white beans, drained and rinsed
- 1 (4 oz) can diced green chiles
- 1 tsp ground cumin
- 1/2 tsp garlic salt
- 1/2 cup milk
- Place everything in the slow cooker, but the chicken) and stir to combine. Place chicken in the slow cooker and cover in the chili. Set slow cooker to high and cook for 3-4 hours or set to low and let cook 6-8 hours. Once the chicken is cooked through, remove from the slow cooker and shred. Return to slow cooker and stir into chili.
- Serve with shredded cheese, chips, sour cream and garnish with cilantro if desired.