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
Scale
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
