Summary

Chicken Enchilada Chowder might be just the Mexican recipe you are searching for. This recipe serves 6. For $2.24 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 18g of fat, and a total of 484 calories. A mixture of milk, cheddar cheese, cream of chicken soup, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced main course. 6 people were impressed by this recipe. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is good. Users who liked this recipe also liked Chicken and Cheese Enchilada Chowder, Chipotle Chicken Enchilada Chowder, and Chicken and Cheese Enchilada Chowder { Rewind}.

Instructions

In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies. In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth. Lay the chicken on top of the veggie mixture and top with the soup mixture, cover and cook on low for 6-8 hours or on high for 3-4 hours. When the chowder is ready pull out the chicken and shred the meat, then place the meat back into the slow cooker and stir in the cheese. Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.

Ingredients

• 1 Can Black Beans
• 2 Can Fire Roasted Tomatoes (diced)
• 3 Chopped Onion
• 4 Chopped Yellow or Orange Bell Pepper
• 5 Can Enchilada Sauce
• 6 Can Cream Of Chicken Soup
• 7 Milk
• 8 Can Cream Corn
• 9 Can Green Chiles (chopped)
• 10 1 - Small Jalapeño (chopped)
• 11 Boneless Skinless Chicken Breast
• 12 Monterey Jack Cheese (shredded)
• 13 Cheddar Cheese (shredded)
• 14 Sour Cream
• 15 Tortilla Chips

Directions

• 1 In a 5 quart slow cooker combine black beans, tomatoes, corn, onion, peppers and chilies. In a large bowl mix together the cream of chicken soup and enchilada sauce, gradually whisk in the milk until smooth.
• 3 Let the chowder cook until all of the cheese is melted. Ladle into bowls and top with sour cream and tortilla chips.