Easy Crockpot Creamy Chicken Enchilada Chili

chelseasmessyapron.com

Jodie Mack

1 can (10 ounces) red enchilada sauce*

1 can (14.5 ounces) petite diced tomatoes with green chilis**

1 can (15 ounces) chili beans in mild chili sauce

1 can (15 ounces) black beans drained and rinsed

1 can (15 ounces) corn drained

1 and ½ pounds boneless skinless chicken breasts ~2 to 3 large breasts

2 cups chicken stock or chicken broth

1 package (8 ounces) cream cheese very soft

subheading: Seasonings:

½ teaspoon ground cumin

¾ teaspoon paprika

1 teaspoon seasoned salt

¼ teaspoon pepper

1 and ½ tablespoons chili powder

Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro

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