It’s a little bit enchilada, a little bit chili and a whole lot of yummy!
- Prep10 MIN
- Total4 HR 10 MIN
- Servings4
Ingredients
1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1
can (15.2 oz) whole kernel sweet corn, drained, rinsed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (10 oz) Old El Paso™ mild enchilada sauce
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
Chopped green onions and sour cream, if desired
4
cups tortilla chips
Steps
- 1Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
- 2Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.
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