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
- 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.
- 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.
- 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.
- Season to Taste: Taste the chili and add salt and black pepper as needed. Adjust seasoning to your preference.
- 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.
