Chicken Enchilada Chili

So, every time a payday is about to come up, my husband and I sit down and think of what we want for dinner for the next two weeks! I use recipes from my personal arsenal, from the cookbook my mom created for me for Christmas, and anything I can find from my Google searches. I found this recipe on one of my most recent searches online and just made it a few days ago, while adding my own little twist; my husband and my roommate LOVED it! The recipe is below (and it is SO easy)...

Chicken Enchilada Chili:

Ingredients

~1 package (20 oz) boneless skinless chicken thighs (I used chicken breast) cut up into bite sized pieces

~1 can (15 oz) whole kernel sweet corn, drained and rinsed

~1 can (15 oz) black beans, drained and rinsed

~1 can (10 oz) mild enchilada sauce

~2 tbsp taco seasoning mix

~2 cups shredded Colby-Monterey Jack cheese blend (some stores sell Mexican blend shredded cheese and that works too)

~chopped green onions and sour cream, if desired

~4 cups tortilla chips

~(I also added 1 can of diced tomatoes just for fun)

Directions

1. Spray 4 qt crock pot with cooking spray. Add chicken, corn, beans, enchilada sauce, and taco seasoning and mix together.

2. Cover and cook on Low for 8 hours or High for 4 hours

3. Stir in 1 cup of the cheese. Top with green onions and sour cream (and more cheese!!)

4. Serve with tortilla chips and enjoy!

I hope you guys enjoy the first of many recipes that I share on my blog! I can't wait to add more!

-S