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Slow Cooked Chicken Enchilada Chili Over Rice

yield: 8 total time: 50 minutes

Ingredients

2 boneless skinless chicken breasts large
15 ounces corn drained
15 ounces black beans drained
10 ounces rotel Mild diced tomatoes
8 ounces red enchilada sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper freshly
1/4 teaspoon garlic salt
1 cup chicken broth optional
steamed rice Cooked

Nutrition

Calories : 150 calories
Carbohydrate : 23 grams
Cholesterol : 20 milligrams
Fat : 1.5 grams
Fiber : 6 grams
Protein : 13 grams
Sodium : 650 milligrams
Sugar : 5 grams

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