If you are craving a vibrant, hearty meal that warms you up from the inside out, this Chicken Enchilada Chili Recipe is about to become your new go-to comfort food. It perfectly blends the smoky, spicy flavors of enchiladas with the cozy, satisfying essence of a classic chili, creating a dish that’s bursting with layers of flavor and texture. Whether it’s a busy weeknight or a casual weekend dinner, this recipe promises a delightful experience with every spoonful that your family and friends will adore.
Ingredients You’ll Need
The beauty of this Chicken Enchilada Chili Recipe is in how straightforward yet flavorful the ingredients are. Each one plays an essential role in delivering rich taste, vibrant color, and satisfying texture that makes this dish truly special.
- Olive Oil: Used to soften the onions and brown the chicken, adding depth to the base flavors.
- Onion (finely diced): Adds a subtle sweetness and texture that grounds the chili.
- Chicken Breast (cut into bite-size pieces): The hearty protein that soaks up all the bold spices and sauces.
- Salt and Pepper: Essential seasonings that enhance every other flavor in the dish.
- Rotel Diced Tomatoes with Green Chilies: Brings vibrant acidity and a mild kick of heat.
- Red Enchilada Sauce: Infuses the chili with smoky, chili-rich flavor and beautiful color.
- Green Enchilada Sauce: Offers a tangy, slightly herbal counterpart that balances the red sauce perfectly.
- Cumin: Adds a warm, earthy note that’s classic in Mexican dishes.
- Better than Bouillon Chicken Base: Packs in a concentrated chicken flavor for richer depth.
- Frozen Corn: Adds sweetness and a pleasing pop of texture; fire-roasted corn is optional for smoky undertones.
- Black Beans (drained and rinsed): Provide creamy texture and boost protein and fiber.
- Mexican Cheese Blend or Cheddar Cheese (grated): Melts into the chili, creating a luscious creaminess.
- Sour Cream (or heavy cream): Softens the heat and adds richness to the final step.
- Lime (optional): Brightens and balances the flavors with a fresh, citrus zing.
- Corn Tortillas: Transformed into crispy strips to garnish the chili, adding crunch and authenticity.
- Oil: For frying the tortilla strips to golden perfection.
How to Make Chicken Enchilada Chili Recipe
Step 1: Sauté the Aromatics and Chicken
Start by heating olive oil in a large pot over medium heat to create a flavor-packed base. Softly sweat the finely diced onion for about 5 to 6 minutes until it’s translucent and fragrant—this gentle cooking brings out its natural sweetness that complements the chili. Next, add bite-sized chicken pieces, cooking them until they turn a lovely light golden shade. Season with salt and pepper here to build layers of flavor right from the start.
Step 2: Build the Chili with Sauces and Spices
Dump in the whole can of Rotel diced tomatoes with green chilies for a bright, spicy kick. Follow that with both red and green enchilada sauces, which are the stars that marry the chili and enchilada worlds in one pot. Sprinkle in cumin and better than bouillon chicken base to deepen the seasoning, and stir everything together with frozen corn and drained black beans. Let this hearty mixture simmer nicely for 15 minutes, allowing the flavors to meld beautifully.
Step 3: Melt in the Creamy Goodness
Turn the heat down to low once the chili has cooked through and isn’t bubbling anymore. Slowly stir in the grated cheese and sour cream, or heavy cream if you prefer an even richer texture. Be gentle here; heating too much after adding dairy could cause curdling. The result is a luxuriously creamy chili that’s both comforting and indulgent.
Step 4: Final Seasoning and Lime Twist
Taste your chili and adjust salt or spices as needed. A quick squeeze of a whole lime brightens the whole dish with a refreshing citrus note, perfect for balancing the richness and gentle spiciness. This final touch takes the flavor to the next level, making every bite exciting and well-rounded.
Step 5: Make Crispy Tortilla Strips
Cut corn tortillas into strips for a homemade garnish that adds an irresistible crunch. Heat oil in a small skillet over medium heat until shimmering, then fry the tortilla strips until golden and crisp. Use tongs to carefully remove them and drain on a paper towel-lined plate. These strips bring an authentic, crispy finishing touch to your chili bowls.
Step 6: Assemble and Serve
Ladle the hot chicken enchilada chili into bowls, topping generously with the crunchy tortilla strips, a dollop of sour cream, and fresh cilantro if you have it on hand. It’s contrast of creamy, crunchy, smoky, and bright flavors that invites you to savor each spoonful more than the last.
How to Serve Chicken Enchilada Chili Recipe
Garnishes
Adding the tortilla strips is the classic way to bring crunch and texture. Don’t forget sour cream or a little more cheese for creaminess. Fresh cilantro leaves and a squeeze of lime juice on each bowl enhance the fresh flavors and make your presentation pop with vivid greens and creamy whites.
Side Dishes
This chili is a meal on its own but pairs wonderfully with a simple side salad to lighten things up or warm, fluffy Mexican rice to soak up every delicious drop. You can also serve it with warm flour tortillas or crusty bread for dipping.
Creative Ways to Present
For casual gatherings or game days, serve the chili buffet-style with bowls of toppings like diced avocado, jalapeños, and shredded lettuce so everyone can personalize their bowl. You could even stuff the chili into warm tortillas for quick enchilada-style wraps to switch things up.
Make Ahead and Storage
Storing Leftovers
This Chicken Enchilada Chili Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, often making leftovers taste even better the next day.
Freezing
Feel free to freeze any leftover chili in portion-sized containers or zipper bags. It freezes well for up to 3 months and makes a fantastic quick meal option when time is tight—just thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring often to prevent sticking, especially once the cheese and sour cream are mixed in. You can also microwave individual servings, stirring halfway for even warming. Avoid boiling again to keep the creamy texture intact.
FAQs
Can I use shredded chicken instead of bite-sized pieces?
Absolutely! If you have cooked, shredded chicken on hand, you can add it during the simmering stage. Just reduce the cooking time a bit since shredded chicken warms quickly and you don’t want it drying out.
What if I can’t find green enchilada sauce?
No worries! You can either omit the green enchilada sauce or replace it with extra red enchilada sauce or even some green salsa verde for a similar tangy flavor that complements the red sauce nicely.
Is this recipe spicy?
It has a nice gentle heat, mainly coming from the Rotel tomatoes with green chilies and the enchilada sauces. If you prefer more spice, add chopped jalapeños or a dash of cayenne. For milder taste, choose mild enchilada sauces and adjust seasonings accordingly.
Can I make this recipe vegetarian?
Yes! Substitute the chicken for firm tofu or extra beans and use vegetable bouillon instead of chicken base. The enchilada sauces and spices ensure plenty of flavor even without the meat.
How do I store the tortilla strips if I make them ahead?
Keep tortilla strips in an airtight container at room temperature to maintain crispness. If they soften, reheat them quickly in a dry skillet before serving to bring back their crunch.
Final Thoughts
This Chicken Enchilada Chili Recipe is one of those magical dishes that’s easy to make yet feels like a special occasion every time. It’s packed with delicious, comforting layers and just the right balance of creaminess, spice, and brightness. I can’t recommend it enough for a crowd-pleasing supper or a cozy meal when you want something both familiar and exciting. Give it a try and watch it become a staple in your kitchen!
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-American
Description
This hearty and flavorful Chicken Enchilada Chili combines the smoky richness of enchilada sauces with tender, seasoned chicken, black beans, and corn for a delicious, comforting meal. Creamy cheese and sour cream add a smooth finish, while crispy homemade tortilla strips provide the perfect crunch. Ready in just 30 minutes, this chili is perfect for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 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 (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)
Toppings and Garnishes
- 4 to 6 Corn Tortillas
- Oil (for frying tortilla strips)
- Additional sour cream and fresh cilantro (optional, for serving)
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent, releasing their natural sweetness.
- Cook Chicken: Cut the chicken breast into bite-sized pieces if not already done. Add the chicken to the pot and cook for 5-6 minutes until it turns a light golden color. Season with salt and pepper to taste. For alternative options, shredded rotisserie chicken can also be used for added convenience.
- Add Bases and Simmer: Stir in the Rotel diced tomatoes with green chilies, red and green enchilada sauces, cumin, and the Better than Bouillon chicken base. Add the frozen corn and drained black beans. Stir everything to combine, then let the mixture simmer uncovered over medium-low heat for 15 minutes to allow flavors to meld.
- Add Dairy: Reduce the heat to low so the chili is no longer bubbling. Stir in the grated cheese and sour cream or heavy cream gently until the mixture is creamy and smooth. Avoid boiling at this stage to prevent curdling of the dairy.
- Adjust Seasoning and Add Lime: Taste the chili and adjust salt and pepper as needed. Squeeze the juice of one whole lime into the chili to brighten and enhance the flavors.
- Make Tortilla Strips: Cut the corn tortillas into thin strips. Heat a small skillet over medium heat and add enough oil to coat the bottom. Once hot, fry the tortilla strips until they are golden and crisp. Remove them carefully with tongs and drain on paper towels to remove excess oil.
- Serve: Ladle the chili into bowls and top with the crispy tortilla strips. Add extra sour cream and cilantro if desired for garnish. Enjoy warm for a comforting meal.
Notes
- You can use shredded rotisserie chicken or leftover cooked chicken instead of raw chicken breast for a quicker preparation.
- If you prefer a spicier chili, add diced jalapeños or cayenne pepper when sautéing the onions.
- For a milder version, omit the Rotel tomatoes and use mild green enchilada sauce only.
- Frozen corn can be substituted with fire-roasted corn for added smoky flavor.
- To make this recipe dairy-free, omit the cheese and sour cream or use dairy-free alternatives.
- Leftover chili can be refrigerated up to 3 days or frozen for up to 3 months.
