Rated 3 stars by 1 users
1 green bell pepper, diced
1 (15.5 ounce) can black beans, drained and rinsed
1/2 cup Red Enchilada Sauce
4 ounces cream cheese, cut into cubes
Add chicken, bell pepper, beans, diced tomatoes, corn, chicken broth, and Tia Rosa's Red Enchilada Sauce to a slow cooker. Cover and cook on low for 6 hours, or high for 4 hours. Alternately, cook ingredients in an electric pressure cooker for 25 minutes. Use quick release.
Shred chicken with forks or tongs.
Stir in cream cheese until melted and smooth.
Calories 310 , Fat 10 grams, Saturated Fat 3.5 grams, Carbs 22 grams, Fiber 5 grams, Sugar 4 grams, Protein 33 grams, Cholesterol 95 milligrams, Sodium 590 milligrams
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