Cheesy Chicken Enchilada Chili

INGREDIENTS:

• 20 oz boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can (15.2 oz) whole kernel sweet corn, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) mild enchilada sauce
• 2 tablespoons taco seasoning mix
• 2 cups shredded Colby-Monterey Jack cheese blend
• Chopped green onions and sour cream, if desired
• 4 cups tortilla chips 

DIRECTIONS:

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.

Remove from heat and stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.