Chicken Enchilada Chili Recipe
Introduction
Chicken Enchilada Chili is a flavorful and hearty twist on traditional chili, combining tender chicken with zesty enchilada flavors. This easy one-pot meal is perfect for busy weeknights and can be garnished to suit your taste.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, chopped
- 1 cup frozen corn
- 15 oz black beans, drained
- 10 oz diced tomatoes with green chilies (Rotel)
- 10 oz enchilada sauce (choose your preferred heat level)
- 8 oz tomato sauce
- 1/2 cup Cheddar cheese (optional garnish)
- Chili Cheese Fritos (optional garnish)
Instructions
- Step 1: In a large pan, brown the chicken pieces along with the chopped onion until the chicken is cooked through and slightly browned.
- Step 2: Add the frozen corn to the pan. Stir and cook for about 2 minutes to heat through.
- Step 3: Pour in the black beans, diced tomatoes with green chilies, enchilada sauce, and tomato sauce. Stir to combine and bring the mixture to a boil.
- Step 4: Cover the pan, reduce the heat to low, and let the chili simmer gently for 15 minutes to allow the flavors to meld.
- Step 5: Serve the chili hot, topped with shredded Cheddar cheese and crushed Chili Cheese Fritos if desired for added texture and flavor.
Tips & Variations
- For extra heat, add a chopped jalapeño or a pinch of cayenne pepper when cooking the onions and chicken.
- Swap black beans for pinto beans for a slightly different texture and taste.
- Use shredded rotisserie chicken to speed up prep time.
- Top with sour cream, sliced avocado, or fresh cilantro for extra creaminess and freshness.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili vegetarian?
Yes, simply omit the chicken and increase the beans or add vegetables like bell peppers and zucchini to keep it hearty and flavorful.
How spicy is this chili?
The spiciness depends on the enchilada sauce you choose. You can pick mild, medium, or hot enchilada sauce to suit your heat preference.
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Chicken Enchilada Chili Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Chicken Enchilada Chili is a flavorful fusion of classic enchilada ingredients with hearty chili comfort. Tender browned chicken and onions combine with black beans, corn, tomatoes, and enchilada sauce to create a rich and satisfying meal. Topped with cheddar cheese and crunchy chili cheese Fritos, it’s perfect for a cozy dinner or game day treat.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, chopped
- 1 cup frozen corn
- 15 oz black beans, drained
- 10 oz diced tomatoes with green chilies (Rotel)
- 10 oz enchilada sauce (heat level of your choice)
- 8 oz tomato sauce
Optional Garnishes
- 1/2 cup Cheddar cheese, shredded
- Chili Cheese Fritos, crushed
Instructions
- Brown the chicken and onions: In a large pan over medium heat, add the bite-sized chicken pieces along with the chopped onion. Cook, stirring occasionally, until the chicken is browned on all sides and the onions are softened, about 5-7 minutes.
- Add frozen corn: Stir in the cup of frozen corn and cook for an additional 2 minutes to heat through and combine flavors.
- Combine remaining ingredients and bring to a boil: Pour in the drained black beans, diced tomatoes with green chilies, enchilada sauce, and tomato sauce. Stir everything well and increase heat to bring the mixture to a boil.
- Simmer the chili: Once boiling, reduce the heat to low, cover the pan, and let the chili simmer gently for 15 minutes. This allows all the flavors to meld and ensures the chicken is fully cooked.
- Serve with toppings: Ladle the chili into bowls and garnish with shredded cheddar cheese and crushed Chili Cheese Fritos for added texture and flavor.
Notes
- You can adjust the heat level by choosing mild, medium, or hot enchilada sauce and tomatoes.
- For extra spice, add a pinch of cayenne pepper or chopped jalapeños when cooking.
- This chili pairs well with a side of rice or warm tortilla chips.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- To make it vegetarian, substitute chicken with extra beans or a plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: Chicken chili, enchilada chili, Tex-Mex chili, quick chili recipe, easy dinner, spicy chili
