crockpot enchilada chili

hey everyone!

i feel like ive been gone for so long…well im pretty sure i have. life has been nuts because WE GOT A PUPPY! yes, i can blog about that later. but weve been so focused on making sure glen (yes, we named him glen) isnt biting us, isnt peeing everywhere and that he is learning his name. but enough of glen.

 i have been making this recipe for a long time and its honestly too good to not share. 

i think one of the main reasons why i enjoy this recipe so much is because you literally dump everything into the crockpot and walk away. once everything is cooked, you whisk in cream cheese and BOOM enchilada chili. 

i normally make this for my lunches for work. its full of protein and flavor. yes, its not the BEST thing for you but its not the worst. i mean, what you put into this recipe is straight forward but its not like eating a salad. 

but its worth it 😉 

 here is what is needed:

  • 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 bag of frozen corn
  • About a pound of chicken, you know me and my tenderloins
  • 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
(i got my pepper shaker at target, a while back now)

now, literally dump everything (well almost everything, the cream cheese will come last) into a crockpot. i use my bigger crockpot so i know for sure ill have enough room. 

cook on high for 3-5 hours or low for 5-8 hours, you want to make sure the chicken is able to shred once cooked.

dont forget to take your cream cheese out of the fridge a little before the chili is done cooking!

drum roll please…

youre almost done.

i remove all the chicken from the crock pot and let it cool a bit. i also turn off my crockpot. while the chicken is cooling, i take my room temp. cream cheese (no it doesnt have to me super soft but enough to whisk it into the chili) cube it and whisk the cubes into the chili. once combined, i then take my hands, yes my hands and shred the chicken and put it back into the crock pot. 

now stir the pot (lol) and WALA! enchilada chili!

this can be served right away for breakfast, lunch or dinner ORRRRR you can be portion it for your lunches 🙂 oh, this stuff freezes and reheats well too!

as always, i hope you enjoy!

xoxo kelsey 

3 thoughts on “crockpot enchilada chili

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