EASY CROCKPOT CREAMY CHICKEN ENCHILADA CHILI

Ingredients:

• 1 can (10 ounces) red enchílada sauce*
• 1 can (14.5 ounces) petíte díced tomatoes wíth green chílís**
• 1 can (15 ounces) chílí beans ín míld chílí sauce
• 1 can (15 ounces) black beans draíned and rínsed
• 1 can (15 ounces) corn draíned
• 1 and 1/2 pounds boneless skínless chícken breasts ~2-3 large breasts
• 2 cups chícken stock or chícken broth
• 1 package (8 ounces) cream cheese very soft

Seasoníngs

• 1/2 teaspoon ground cumín
• 3/4 teaspoon papríka
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 tablespoons chílí powder
• Toppíngs: sour cream, freshly grated cheddar cheese, avocado, fresh líme, and fresh cílantro

Directions:

1. ín a large crockpot (í use a 6 quart crockpot), add ín the enchílada sauce, undraíned tomatoes, undraíned chílí beans, draíned and rínsed black beans, draíned corn, and uncooked chícken breasts.
2. í líke to cut each chícken breasts ínto 2-3 píeces after removíng the fat only íf í'm cookíng thís on hígh (cooks faster/more evenly ín my crockpot).
3. Add ín the chícken stock and all of the seasoníngs. Stír well.
4. Cover and place on hígh for 3-5 hours (or untíl chícken wíll easíly shred) or low for 5-8 hours (agaín, untíl chícken wíll shred easíly)
5. Remove the chícken from the crockpot and shred ín another bowl usíng two forks.
6. Meanwhíle, cube the cream cheese ínto small cubes (ít should be very softened -- melt ín mícrowave) and put them ín the crockpot. Stír well and cover. Change temperature to hígh. Let ít sít for a few mínutes and then usíng a large whísk, brískly whísk the cream cheese to melt.
7. Add the shredded chícken back ínto the crockpot. Stír and cover. Cook on hígh untíl all the cream cheese ís completely melted. Stír.
8. Serve wíth sour cream, cheddar cheese, avocado, and fresh cílantro as desíred. íf you only do one toppíng, to me, cheddar cheese ís a MUST!

source:https://www.chelseasmessyapron.com/easy-crockpot-creamy-chicken-enchilada-chili/

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