Introduction

Chicken Enchilada Chili is a hearty and flavorful twist on traditional chili, combining tender chicken with zesty enchilada sauce and classic chili ingredients. It’s perfect for cozy dinners or casual gatherings when you want a comforting, crowd-pleasing meal.

The image shows a white bowl filled with a red soup topped with crispy orange tortilla chips and shredded cheese. The soup layer is smooth and vibrant red, filling most of the bowl. On top, there is a thick layer of golden, crunchy tortilla chips, scattered unevenly to give a textured look. A small pile of shredded yellow-orange cheese rests beside the bowl on a white marbled surface. A silver spoon lies near the bowl, adding a simple touch. In the background, an open yellow bag of tortilla chips is tilted slightly over the bowl, with some chips spilling out. photo taken with an iphone --ar 4:5 --v 7

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 (such as 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 and chopped onions together over medium heat until the chicken is cooked through and slightly browned.
Step 2: Add the frozen corn to the pan, stir well, and cook for 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, then 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: To serve, spoon the chili into bowls and top with shredded Cheddar cheese and crushed Chili Cheese Fritos for added texture and flavor.

Tips & Variations

For extra heat, add a diced jalapeño when cooking the onions or use a spicier enchilada sauce.
Swap black beans for pinto beans if preferred, or use canned hominy for a Southwestern twist.
Serve with sour cream or chopped fresh cilantro for an added layer of freshness.
If you want a thicker chili, simmer uncovered for a few extra minutes to reduce the liquid.

Storage

Store leftover chicken enchilada chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well—freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with three visible layers: the bottom layer is a smooth, rich red soup base, the middle layer is a pile of shredded light yellow cheese, and the top layer is a generous amount of golden brown, crispy tortilla chips with a slight sprinkle of seasoning. The bowl sits on a white marbled surface, with a blurred white bag of tortilla chips in the background and some shredded cheese on the right side, close to the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, you can brown the chicken and onions first, then add all ingredients to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and flavors meld.

Is this recipe suitable for freezing?

Absolutely. Freeze the chili in airtight containers or freezer bags for up to 2 months. Thaw in the refrigerator before reheating on the stove or in the microwave.