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CHICKEN ENCHILADA CHILI Recipe

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This recipe for CHICKEN ENCHILADA CHILI is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Breast (boneless)
2 Cups Red Enchilada Sauce
1 Cup Green Enchilada Sauce
2 (10 oz.) Can Cream of Chicken Soup
1 Cup Chicken Broth
1 (10 oz.) Can Rotel Tomatoes with Green Chiles
2 Tbsp. Chili Powder
1 Tsp. Cumin
1 Tsp. Paprika
1 Tsp. Salt
1 (15 oz.) Can Black Beans (drained and rinsed)
1 (15 oz.) Can Corn (drained) Optional
1 1/2 Cups Monterey Jack Cheese
1 Cup Cheddar Cheese
Directions:
Directions:
Place all ingredients except cheeses into crockpot and cook on low for 5-6 hours.

Take out chicken and shred, then return to crockpot. Add cheeses and cook until cheese is melted.

NOTE: I like my chili thick so I used 2 Tbsp. butter and 2 Tbsp. flour and made a roux. I then added about 3/4 cup milk to to roux and cooked until thickened. I added that to the soup along with the cheeses and cooked about 20-30 minutes longer.

If desired garnish chili with Tortilla strips, cheddar cheese, sour cream, and avocado.

 

 

 

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