Chicken Enchilada Chili


Slow Cooker Chicken Enchilada Chili

1 pound chicken thighs without skin
14 1/2 ounces canned tomatoes, slightly drained
15 ounces ranch-style beans,  undrained
10 ounces enchilada sauce, El Paso
2 ounces light cream cheese
2 T. chopped fresh cilantro

In 2 quart slow cooker, mix all ingredients except cream cheese and cilantro. Cover and cook on low heat setting 7 to 8 hours. Use forks to shred chicken then add cream cheese and stir until melted. Sprinkle a little chopped cilantro over each serving.

Yield: 4 servings. Per serving= 259 Calories; 7g Fat (25.8% calories from fat); 20g Protein; 26g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 1192mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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