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Food, football, and fall bring them to the table, y’all. This Chicken Enchilada Chili is sure to be a crowd pleaser. It’s the perfect bowl of savory goodness when you’re watching the big game or just enjoying fall. Don’t forget about taco Tuesday because this recipe is a great addition to those easy weeknights. With the use of a crockpot, this meal is easy to get on the table any night of the week and perfect for potlucks, gamedays, and easy dinners.
Pico De Gallo
Guacamole or avocado
Using a 6-quart slow cooker, pour in the enchilada sauce and tomatoes. Add the beans, celery, onion and spices. Stir well to combine. Place the chicken on top. Cover and cook on low for 7 to 8 hours or until chicken easily shreds. Add salt and pepper to taste. Serve with shredded cheese and sour cream.
Thank you to Sandra Hayes for this great Chicken Enchilada Chili Recipe. There are over 800 recipes in the “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
For more recipes from the cookbook, click here.
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