Crock Pot Mexican Chicken

Submitted by Nasseh

"Here's another easy way to serve up dinner."

 

• Ready In: 6hrs 10mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 small boneless skinless chicken breasts, frozen (or 2 large)
• salt & pepper
• 1⁄4 teaspoon onion powder
• 1 (10 ounce) can red enchilada sauce
• 1 (10 1/2 ounce) can condensed cheddar cheese soup, undiluted
• 1 (15 ounce) can black beans, drained but not rinsed
• 1⁄2 - 1 tablespoon chili powder (depends on how spicy you like it)
• 2 ounces cream cheese, softened
• tortilla chips

directions

1. Place breasts in a large crock-pot then sprinkle with salt & pepper. Pour the enchilada sauce over the chicken then cover & cook on low for 4 hours.
2. Remove the chicken & shred. Whisk in the cheese soup until smooth then add the chicken, beans, & chili powder.
3. Continue to cook for another 2 hours. During the last 30 minutes add the cream cheese, stir to melt.
4. Serve with tortilla chips.

Reviews

[ellie_]

I picked this recipe to use up some leftover enchilada sauce in the fridge (it may have been over 10 oz though) -- very good and easy! I also used WW cream cheese and less than 1 T chili powder. Served with tortillas for a very easy and enjoyable dinner. Thanks for sharing!