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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