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 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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