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Cheesy Chicken Enchilada Chili
Ingredients:20 oz boneless, skinless chicken thighs, cut into 1-inch pieces1 can (15.2 oz) whole kernel sweet corn, drained and rinsed1 can (15 oz) black beans, drained and rinsed1 can (10 oz) mild enchilada sauce2 tablespoons taco seasoning mix2 cups shredded Colby-Monterey Jack cheese blendChopped green onions and sour cream, if desired4 cups tortilla chips Spray the inside of the Non-Stick CanCooker Junior or Companion with non-stick cooking spray. Add the chicken and brown on low/medium heat until chicken is cooked, about 5 minutes. Add corn, beans, enchilada sauce and taco seasoning. Stir and latch lid. Steam on low heat for 15 minutes.
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