There is something downright magical about a warm bowl of Chicken Enchilada Chili Recipe that perfectly blends the comforting heartiness of chili with the vibrant, zesty flavors of classic enchiladas. This dish is an absolute crowd-pleaser, loaded with tender chicken, robust spices, tangy enchilada sauces, and a delightful mix of beans and corn that bring texture and color to every spoonful. Whether you’re craving a cozy dinner or want to impress friends with a Mexican-inspired twist, this recipe will quickly become your go-to for rich, satisfying flavor that feels like a big flavorful hug.
Ingredients You’ll Need
Gathering your ingredients for this Chicken Enchilada Chili Recipe is simplicity at its best, with staples that combine to deliver irresistible taste and texture. Each one plays a crucial role in building layers of flavor, ensuring every bite is perfectly balanced and full-bodied.
- Olive Oil: The base for sautéing, adds a subtle fruity richness and helps soften the onions.
- Onion (finely diced): Adds sweetness and depth as it caramelizes gently in the pot.
- Chicken Breast (cut into bite-size pieces): The hearty protein star, providing tender chunks that soak in all the flavors.
- Salt and Pepper: Essential seasonings to highlight and enhance every other ingredient.
- Rotel Diced Tomatoes with Green Chilies: Brings juicy acidity and a mild spicy kick to energize the chili.
- Red Enchilada Sauce: Adds smoky, rich depth with a bold color and taste.
- Green Enchilada Sauce: Offers a fresh, tangy contrast that balances the red sauce perfectly.
- Cumin: Earthy warmth that’s classic in Mexican and Southwest dishes.
- Better than Bouillon Chicken Base: Concentrated chicken flavor that strengthens the broth.
- Frozen Corn (fire roasted optional): Sweet pops of corn add texture and a little smoky sweetness if fire roasted.
- Black Beans (drained and rinsed): Protein-packed and creamy beans deliver hearty heartiness.
- Mexican Cheese Blend or Cheddar Cheese (grated): Melts into luscious creaminess at the end.
- Sour Cream (or heavy cream): Brings smooth richness and a cooling layer against the spices.
- Lime (optional): A fresh squeeze brightens and elevates the whole dish.
- Corn Tortillas: Turned into crispy strips, they add crunch and a lovely toasty flavor topping.
- Oil: For frying your tortilla strips to golden perfection.
How to Make Chicken Enchilada Chili Recipe
Step 1: Sauté the Onions
Start by heating the olive oil in a large pot over medium heat, then add your finely diced onions. Let them cook slowly for about 5 to 6 minutes until they become soft and translucent, releasing their natural sweetness that forms the flavorful base of this chili.
Step 2: Brown the Chicken
Cut your chicken breasts into bite-sized pieces and add them to the pot. Cook for another 5 to 6 minutes, stirring occasionally, until the chicken turns a light golden brown. Don’t forget to sprinkle on your salt and pepper here to season the meat well from the start. If you want to experiment, grilled chicken or rotisserie chicken can be great alternatives.
Step 3: Add the Sauces, Beans, and Corn
Next, pour in the Rotel diced tomatoes, followed by both the red and green enchilada sauces, cumin, and the Better than Bouillon chicken base for that extra punch. Stir in the frozen corn and rinsed black beans, letting all those wonderful ingredients mingle together. Lower the heat and allow the chili to simmer for 15 minutes so that all the flavors meld beautifully.
Step 4: Finish with Cheese and Cream
Turn the heat down to low once the chili stops bubbling, then gently fold in the Mexican cheese blend and sour cream (or heavy cream). Warm everything through slowly until the cheese melts and the soup turns luxuriously creamy. Be careful not to boil here as the dairy can curdle otherwise.
Step 5: Brighten with Lime and Prepare Tortilla Strips
Give your chili a final taste and adjust the seasoning if needed. Squeeze the juice of one whole lime over the chili to add a fresh brightness that complements the deeper flavors perfectly. While the chili simmers, cut your corn tortillas into strips, heat some oil in a skillet, and fry the strips until golden and crispy. Drain on paper towels to keep them light.
Step 6: Serve and Garnish
Ladle the rich, comforting chili into bowls and top with your homemade tortilla strips, a dollop of sour cream, and fresh cilantro if you have it on hand. Each bite will be a perfect balance of creamy, spicy, tangy, and crunchy textures.
How to Serve Chicken Enchilada Chili Recipe
Garnishes
Don’t skip the garnishes—they truly elevate the experience. Beyond the crispy tortilla strips and a swirl of sour cream, sprinkle freshly chopped cilantro and perhaps a few diced avocados or sliced jalapeños for extra freshness and heat. A little shredded cheese on top just before serving also adds an irresistible gooey touch.
Side Dishes
This chili pairs wonderfully with simple sides like warm cornbread, a crisp green salad with lime vinaigrette, or cooked Mexican rice. These sides complement the flavors without overwhelming the hearty chili, making your meal feel hearty but well-rounded.
Creative Ways to Present
For a fun twist, serve this chili in mini bread bowls or hollowed-out bell peppers for a festive presentation. You can also layer it with chips and cheese to make a chili nacho bake or spoon it over baked potatoes for a comforting, filling meal. The versatility here is endless and lets you get playful with your plating.
Make Ahead and Storage
Storing Leftovers
Chicken Enchilada Chili Recipe keeps beautifully in the fridge for up to 4 days in an airtight container. The flavors actually deepen as it rests, so leftovers taste just as amazing the next day. Simply give it a good stir before reheating to combine all those delicious layers again.
Freezing
If you want to save some for later, this chili freezes very well. Portion it out in freezer-safe containers or bags, leaving some room for expansion. For best quality, consume frozen portions within 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to ensure even warmth without scorching. Add a splash of water or broth if it seems too thick. Avoid boiling once dairy has been added to keep the chili creamy and smooth.
FAQs
Can I use shredded chicken instead of diced chicken breast?
Absolutely! Shredded chicken works great and can even make the chili feel more like a stew. You can use leftover cooked chicken or rotisserie chicken, adding it in the later stages to warm through.
What if I don’t have both red and green enchilada sauces?
You can use just one type or substitute with your favorite salsa or enchilada sauce. Using both brings a lovely balance of smoky and tangy flavors, but the chili will still be delicious with just one.
Is this chili very spicy?
This recipe offers a mild to medium spice level thanks to the Rotel tomatoes and enchilada sauces. If you prefer it spicier, add chopped jalapeños or a pinch of cayenne pepper. For a milder version, use mild enchilada sauces and omit any extra spicy additions.
Can I make this recipe vegetarian?
Definitely! Substitute the chicken with extra beans, vegetables like bell peppers and zucchini, and use vegetable broth or bouillon. The enchilada sauces and spices provide plenty of flavor to keep it hearty.
How can I make the chili thicker?
If you like your chili thicker, simmer it uncovered for longer to reduce the liquid. Alternatively, mash some of the beans before stirring them in, or add a spoonful of tomato paste for richness and thickness.
Final Thoughts
This Chicken Enchilada Chili Recipe is one of those feel-good meals that warms your heart and satisfies every craving all at once. With just a handful of straightforward ingredients, you create a dish packed with vibrant flavors and textures that invite cozy dinners and happy gatherings alike. I can’t wait for you to try it and see why this enchanting blend of enchilada zest and chili comfort has earned a permanent spot in my recipe collection.
Print
Chicken Enchilada Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Enchilada Chili combines the comforting flavors of enchiladas with the warmth of chili in a quick and easy 30-minute stovetop recipe. Tender chicken, beans, corn, and a blend of red and green enchilada sauces create a creamy, zesty chili that’s perfect for family dinners. Topped with crispy homemade tortilla strips, cheese, and sour cream, it’s a deliciously satisfying meal bursting with Tex-Mex flair.
Ingredients
Chili Base
- 1 to 2 Tablespoons Olive Oil
- 1 Onion, finely diced
- 1 1/2 lbs. Chicken Breast, cut into bite-size pieces
- 1 teaspoon Salt
- 1 teaspoon Pepper
- (1) 10-ounce can Rotel Diced Tomatoes with Green Chilies
- (1) 10-ounce can Red Enchilada Sauce
- (1) 10-ounce can Green Enchilada Sauce
- 1 teaspoon Cumin
- 1 teaspoon Better than Bouillon Chicken Base
- 10 ounces Frozen Corn (can use fire roasted or regular)
- 1 to 2 cans Black Beans, drained and rinsed (2 cans recommended)
- 2 cups Mexican Cheese Blend or Cheddar Cheese, grated
- 1/2 cup Sour Cream or Heavy Cream
- 1 Lime (optional)
Tortilla Strips
- 4 to 6 Corn Tortillas
- Oil for frying
Instructions
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the finely diced onion and cook for 5-6 minutes until soft and translucent, forming the flavorful base of the chili.
- Cook Chicken: Cut chicken into bite-sized pieces. Add chicken to the pot and cook for 5-6 minutes until lightly golden. Season with salt and pepper to taste. You can also substitute shredded rotisserie chicken if preferred.
- Add Sauces and Beans: Stir in the Rotel diced tomatoes, red enchilada sauce, green enchilada sauce, cumin, and Better than Bouillon chicken base. Add the frozen corn and drained black beans. Mix well and let the chili simmer for 15 minutes to meld the flavors.
- Add Dairy and Melt Cheese: Reduce the heat to low so the chili is no longer bubbling. Stir in the grated cheese and sour cream (or heavy cream). Heat gently until creamy, being careful not to boil to prevent curdling of the dairy.
- Adjust Seasoning and Add Lime: Taste the chili and adjust seasonings as needed. Squeeze in the juice of one whole lime to add brightness and fresh acidity to the soup.
- Make Tortilla Strips: Cut corn tortillas into strips. Heat a small skillet over medium heat and add oil. Once hot, fry the tortilla strips until golden and crispy. Remove strips with tongs and place on a paper towel-lined plate to drain excess oil.
- Serve: Ladle the chili into bowls and top with the crispy tortilla strips, extra sour cream, and fresh cilantro if desired. Enjoy your comforting and flavorful Chicken Enchilada Chili.
Notes
- You can use shredded cooked chicken or rotisserie chicken to shorten cooking time.
- For a spicier chili, add chopped jalapeños or hot sauce.
- If you prefer a thicker chili, simmer longer uncovered to reduce the liquid.
- Use fire-roasted corn for a smoky flavor.
- For a dairy-free version, omit the cheese and sour cream or use plant-based alternatives.
- Leftover chili keeps well in the refrigerator for up to 3 days and freezes beautifully.
