Chicken Enchilada Chili Recipe
Jump to Recipe· 3.9 from 89 reviews

If you crave a warm, comforting meal that bursts with bold Mexican-inspired flavors, this Chicken Enchilada Chili Recipe will quickly become one of your favorites. It perfectly blends the rich, tangy taste of enchiladas with the hearty goodness of a classic chili, making it an absolute crowd-pleaser. Ready in just about 30 minutes, this dish is wonderfully simple to prepare without skimping on depth or satisfaction. Whether you’re feeding a family or just want leftovers that taste even better the next day, this recipe has you covered.

Chicken Enchilada Chili ingredients arranged neatly on a clean light wood surface, featuring a small bowl of golden olive oil, a heap of diced yellow onion with translucent texture, three cloves of peeled garlic, shredded white and golden rotisserie chicken piled loosely, two small ramekins of black beans and kidney beans with glossy dark and reddish hues, a bowl of bright yellow corn kernels, a can of diced tomatoes with green chilies showcasing vibrant reds and greens, a small bowl of rich red enchilada sauce with smooth texture, a clear measuring cup of light amber chicken broth, scattered ground cumin and chili powder powders with warm brown and reddish tones, salt and black pepper in small bowls, optional toppings arranged nearby including shredded pale yellow cheese, a dollop of white sour cream, fresh green cilantro leaves, creamy avocado slices with light green gradients, and crunchy golden tortilla chips fanned artfully; balanced spacing creates visual harmony, natural soft lighting enhances deep colors and textures, subtle shadows add depth, clean and minimal styling, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

Gathering just a handful of everyday ingredients can create a magic pot of chili that sings with layers of flavor and satisfying textures. Each component plays an essential role, from the tender chicken and creamy beans to the tangy enchilada sauce and vibrant diced tomatoes.

  • Olive oil: A good base for sautéing onions and garlic, adding a subtle fruity richness.
  • Yellow onion: Adds sweetness and depth when cooked until soft and translucent.
  • Garlic cloves: Bring a fragrant warmth that enhances every bite.
  • Cooked shredded chicken: Quick and flavorful protein, perfect for turning chili into a full meal; rotisserie chicken works wonderfully.
  • Black beans: Provide creamy texture and earthy flavor, boosting fiber and protein.
  • Kidney beans: A hearty complement adding color and a satisfying bite.
  • Corn kernels: Sweet bursts of flavor and a nice crunch balance the spices beautifully.
  • Diced tomatoes with green chilies: Infuse a bright, zesty note that wakes up the dish.
  • Red enchilada sauce: The star ingredient, lending smoky, tangy, and spicy elements that make this chili unforgettable.
  • Low-sodium chicken broth: Simmers everything together while keeping the flavor profile light and fresh.
  • Ground cumin: Earthy and warm, it’s a classic spice in Mexican cooking that enriches the chili.
  • Chili powder: Adds a mild kick and layers of complexity.
  • Salt and black pepper: Essential for seasoning to taste and balancing all those vibrant flavors.
  • Optional toppings: Shredded cheese, sour cream, chopped cilantro, avocado slices, and crunchy tortilla chips make serving even more fun and delicious.

How to Make Chicken Enchilada Chili Recipe

Step 1: Sauté Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced yellow onion and cook until it becomes soft and translucent, about 4 to 5 minutes. This step is crucial for developing a savory base flavor. Add the minced garlic next, stirring for about 30 seconds until fragrant—this tiny window releases the essence of garlic without burning it.

Step 2: Combine the Main Ingredients

Next, add your cooked shredded chicken into the pot along with the black beans, kidney beans, corn, and diced tomatoes with green chilies. Pour in the red enchilada sauce and chicken broth to bring everything together. Season with ground cumin and chili powder. Stir everything gently to combine all the textures and colors into one hearty mix.

Step 3: Simmer to Perfection

Bring the mixture up to a gentle simmer, then reduce the heat to low. Let it stew uncovered for 15 to 20 minutes to allow all those robust flavors to meld beautifully. This simmering step thickens the chili slightly and creates that impossibly satisfying depth that makes the Chicken Enchilada Chili Recipe so special. Don’t forget to taste and adjust salt and pepper to your liking before serving.

How to Serve Chicken Enchilada Chili Recipe

Garnishes

Topping your chili is where you can get creative and make the dish truly your own. A handful of shredded cheese melting into the hot chili adds cozy creaminess. A dollop of cool sour cream cuts through the heat and adds a luscious texture. Bright, fresh cilantro leaves bring a pop of herbal brightness, while creamy avocado slices offer a buttery contrast. For a bit of crunch, sprinkle tortilla chips over the top or serve them on the side for dipping.

Side Dishes

This chili is a satisfying standalone meal, but if you want to round it out, a fresh green salad works beautifully to lighten the plate. Warm corn tortillas or crusty bread are fantastic for sopping up every last flavorful drop. For a touch of sweetness and color, try serving with a side of Mexican street corn or a simple surprise like pickled jalapeños.

Creative Ways to Present

Why not try serving the Chicken Enchilada Chili Recipe in individual bowls lined with crispy tortilla strips to mimic enchilada casseroles? You could also use it as a filling for stuffed baked potatoes or even layered in a cozy enchilada casserole itself. Its versatility means you can enjoy it in a way that fits your mood or occasion perfectly.

Make Ahead and Storage

Storing Leftovers

This chili tastes amazing the next day when the flavors have had even more time to mingle. Store leftovers in an airtight container in the refrigerator for up to 4 days. As it sits, it thickens nicely, so you might need to stir in a splash of chicken broth when reheating to loosen it up.

Freezing

If you want to keep it longer, Chicken Enchilada Chili Recipe freezes wonderfully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for the best texture and flavor retention.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking and to help everything warm evenly. If the chili has thickened too much, adding a bit of chicken broth or water will bring it back to a perfect, spoonable consistency.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can cook and shred fresh chicken breasts or thighs before adding them in. Using rotisserie chicken is just a timesaver, but freshly cooked chicken works just as well to make this recipe.

Is this recipe spicy?

This Chicken Enchilada Chili Recipe has a mild to moderate level of heat, mainly from the enchilada sauce and diced tomatoes with green chilies. You can easily adjust the spice level by using a hot enchilada sauce or adding jalapeños when sautéing the onions.

Can I make this recipe vegetarian?

Yes! Substitute the shredded chicken with extra beans or add sautéed vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken broth, and be sure to check that your enchilada sauce is vegetarian-friendly.

What sides go best with Chicken Enchilada Chili Recipe?

Classic sides like cornbread or warm tortillas pair perfectly. Fresh salads or a simple guacamole help balance the rich, hearty chili with refreshing flavors and textures.

Can I prepare this chili in a slow cooker?

You can! Simply sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 4 to 6 hours. This method allows the flavors to deepen even more, making an easy set-it-and-forget-it meal.

Final Thoughts

If you’re in search of a unique twist on classic chili that delivers big on comfort and flavor, this Chicken Enchilada Chili Recipe is a must-try. Its vibrant blend of ingredients, ease of preparation, and versatile serving options make it a winner any night of the week. Trust me, once you make it, you’ll want to keep this recipe close for many cozy meals ahead.

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Chicken Enchilada Chili Recipe

Chicken Enchilada Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 89 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free
Print Recipe

Description

Chicken Enchilada Chili is a cozy and flavorful dish that blends the bold, zesty tastes of enchiladas with the hearty, comforting qualities of chili. Ideal for busy weeknights, this recipe is packed with shredded chicken, beans, corn, tomatoes, and spices simmered in enchilada sauce and chicken broth, ready in just 30 minutes.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound cooked shredded chicken (rotisserie chicken works well)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
  • 2 cups red enchilada sauce
  • 2 cups low-sodium chicken broth

Spices and Seasonings

  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste

Optional Toppings

  • Shredded cheese
  • Sour cream
  • Chopped cilantro
  • Avocado slices
  • Tortilla chips

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
  2. Add Main Ingredients: Stir in shredded chicken, black beans, kidney beans, corn, diced tomatoes with green chilies, red enchilada sauce, chicken broth, ground cumin, and chili powder. Mix everything thoroughly to combine.
  3. Simmer the Chili: Bring the mixture to a simmer, then reduce heat to low. Allow it to simmer gently for 15 to 20 minutes so the flavors meld and the chili thickens slightly.
  4. Season to Taste: Taste the chili and add salt and black pepper as needed. Adjust seasoning to your preference.
  5. Serve: Ladle the chili into bowls and serve hot. Add your favorite optional toppings such as shredded cheese, sour cream, chopped cilantro, avocado slices, or tortilla chips for extra flavor and texture.

Notes

  • The chili thickens as it sits, making it excellent for leftovers and meal prep.
  • For a spicier variation, use hot enchilada sauce or add a diced jalapeño when cooking the onion.
  • Leftovers can be refrigerated for up to 3-4 days or frozen for longer storage.
  • Using rotisserie chicken saves time and adds flavor.

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