2 lb chicken thighs, boneless, skinless, cubed
10 oz enchilada sauce
7 oz green chilies, drained, chopped
1 small onion, finely chopped
1 large sweet red bell pepper, finely chopped
8 oz cream cheese, cubed
16 oz American cheese, shredded
In a 4- to 5-quart slow cooker sprayed with vegetable cooking spray, place chicken thighs, enchilada sauce, green chilies, onions, and pepper.
Cover and cook on low for 4-6 hours. Stir in cream cheese and American cheese and cook another 30 minutes.
Stir several times during cooking process. Serve with chips.
Sugar: 4g
:
Calcium: 422mg
Calories: 391kcal
Carbohydrates: 7g
Cholesterol: 133mg
Fat: 31g
Fiber: 1g
Iron: 1mg
Potassium: 268mg
Protein: 21g
Saturated Fat: 14g
Sodium: 1011mg
Vitamin A: 1255IU
Vitamin C: 20mg
