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

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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

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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.