
Colin Wills, BDI Vice President
Slow-Cooker Chicken Enchilada Chili
Ingredients
1 small rotisserie chicken
1 small onion
1 small yellow or green bell pepper, chopped (½ cup)
1 can 14.5-oz stewed tomatoes with garlic and onion, un-drained
1 can (15 to 16-oz) chili beans in sauce, un-drained
½ cup enchilada sauce
3 Tbsp sour cream
1 Tbsp fresh cilantro, chopped (optional)
Directions
Spray 3-3 ½ quart slow cooker with cooking spray. Mix all ingredients except sour cream and cilantro in cooker. Cover and cook on low heat
setting for 4-5 hours. Stir mixture to break up chicken. Top each serving with sour cream and cilantro.