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Categories:
chicken breasts salt onion powder red enchilada sauce Cheddar cheese soup black beans chili powder cream cheese tortilla chips
Viewed: 18 - Published at: 7 years agoIngredients
- 3 small boneless skinless chicken breasts, frozen (or 2 large)
- salt & pepper
- 14 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
- 12-1 tablespoon chili powder (depends on how spicy you like it)
- 2 ounces cream cheese, softened
- tortilla chips
Method
- 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.
- Remove the chicken & shred.
- Whisk in the cheese soup until smooth then add the chicken, beans, & chili powder.
- Continue to cook for another 2 hours.
- During the last 30 minutes add the cream cheese, stir to melt.
- Serve with tortilla chips.
