If you are craving something that combines the bold flavors of Mexican enchiladas with the cozy comfort of chili, you are in for a treat with this Chicken Enchilada Chili Recipe. This dish brings together tender chicken, vibrant enchilada sauces, and hearty beans in a delightfully creamy tomato base that warms you from the inside out. Every spoonful bursts with layers of spice, smokiness, and a touch of tanginess, making it the perfect recipe to whip up when you want something satisfying yet quick. Plus, it’s a great way to enjoy a dinner that feels special without the fuss.
Ingredients You’ll Need
The magic of this Chicken Enchilada Chili Recipe lies in its simple but impactful ingredients. Each one plays a crucial role, whether adding a depth of flavor, a hint of heat, or a pleasing texture that makes this dish so memorable.
- Olive Oil: Essential for sautéing the onions and chicken, providing a pleasant base flavor.
- Onion (finely diced): Adds sweetness and aroma, softened to balance the spices.
- Chicken Breast (cut into bite-size pieces): The lean protein star that soaks up all the chili’s flavors.
- Salt and Pepper: Simple seasonings that elevate the natural ingredients in every bite.
- Rotel Diced Tomatoes with Green Chilies: A juicy, slightly spicy tomato base that livens up the chili.
- Red Enchilada Sauce: Adds rich, smoky depth with classic enchilada flavor.
- Green Enchilada Sauce: Gives a vibrant, tangy contrast that keeps the taste exciting.
- Cumin: Earthy and warm, cumin provides that signature chili spice.
- Better than Bouillon Chicken Base: Boosts the savory undertones, making the broth wonderfully rich.
- Frozen Corn: Adds sweetness and texture; fire-roasted corn works beautifully for a smoky twist.
- Black Beans (drained and rinsed): For fiber and body, they enhance the chili’s hearty feel.
- Mexican Cheese Blend or Cheddar Cheese (grated): Melts into the chili for creaminess and sharpness.
- Sour Cream (or heavy cream): Brings luscious creaminess and a slight tang to finish the dish.
- Lime (optional): A squeeze brightens everything with a fresh burst of citrus.
- Corn Tortillas: Cut into strips and fried to crispy perfection to top your chili.
- Oil: For frying tortilla strips and adding a crispy crunch to the presentation.
How to Make Chicken Enchilada Chili Recipe
Step 1: Sauté the Onion
Start by heating olive oil in a large pot over medium heat. Toss in the finely diced onion and cook it gently, stirring occasionally, for about 5 to 6 minutes. You want the onion to soften and become fragrant, as this step lays the flavorful foundation for your chili.
Step 2: Brown the Chicken
Add your bite-sized chicken pieces straight into the pot with the softened onions. Cook them over medium heat until they turn a lovely light golden color, about 5 to 6 minutes. Don’t forget to season with salt and pepper to let the chicken shine with a well-rounded taste. Pro tip: using chicken breast keeps it lean but juicy if not overcooked.
Step 3: Add the Chili Base Ingredients
This is where the real flavor fest begins. Pour in the Rotel diced tomatoes with green chilies along with both the red and green enchilada sauces. Sprinkle the cumin and stir in the Better than Bouillon chicken base. Then add the corn and black beans, making sure everything is well combined. Bring it to a simmer, and let those flavors mingle for a good 15 minutes.
Step 4: Finish with Cheese and Cream
Turn your heat down to low, and once the chili is no longer bubbling, gently stir in the grated cheese and sour cream or heavy cream. This step transforms the chili into a creamy and dreamy comfort dish. Just be careful to heat gently to avoid curdling the dairy.
Step 5: Adjust and Brighten
Taste your chili and tweak the seasoning if needed. A squeeze of fresh lime juice is the perfect finishing touch, adding a zesty brightness that balances the creamy, savory depths beautifully.
Step 6: Prepare the Crispy Tortilla Strips
Cut your corn tortillas into strips. Heat oil in a small skillet until shimmering, then fry the strips in batches until golden and crispy. Use tongs to remove them carefully and drain on paper towels. These crunchy bits provide a wonderful contrast to the creamy chili.
Step 7: Serve with Style
Ladle the hot chicken enchilada chili into bowls, top with the crispy tortilla strips, an extra dollop of sour cream, and sprinkle with fresh cilantro if you have some on hand for that added fresh herb kick.
How to Serve Chicken Enchilada Chili Recipe
Garnishes
Adding a few simple garnishes can really elevate your Chicken Enchilada Chili Recipe. A dollop of sour cream cools the palate, shredded cheese adds melty richness, and freshly chopped cilantro adds a fresh, herbaceous note. Don’t forget those crunchy tortilla strips for that satisfying crunch every bite deserves.
Side Dishes
This chili shines beautifully alongside a bowl of fluffy Mexican rice or even a simple side salad dressed in lime and olive oil. For a heartier meal, serve with warm corn bread or flour tortillas to scoop it up. The sides can be as vibrant or rustic as you like, complementing the chili’s warmth perfectly.
Creative Ways to Present
For a fun twist, try serving the Chicken Enchilada Chili Recipe in mini bread bowls or over baked sweet potatoes for a colorful, cozy presentation. You can even layer it in a casserole dish topped with crushed tortilla chips and extra cheese, then bake until bubbly for a chili enchilada bake that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
This Chicken Enchilada Chili Recipe keeps remarkably well in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and make mealtime a breeze on busy days.
Freezing
If you want to save some for later, this chili freezes beautifully. Just cool it completely, then transfer to freezer-safe containers or bags. It’s perfect for a quick meal down the road and can last up to 3 months in your freezer.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm the chili gently in a pot over medium-low heat, stirring occasionally. Add a splash of water or broth if it seems too thick. Avoid boiling after adding sour cream or cheese, as this might cause the dairy to separate.
FAQs
Can I use a different cut of chicken for this recipe?
Absolutely! While chicken breast is recommended for its lean quality, you can also use boneless skinless thighs if you prefer a richer, more tender bite. Just adjust cooking time accordingly to ensure it’s cooked through.
What if I don’t have enchilada sauce on hand?
You can substitute with a mixture of tomato sauce, chili powder, cumin, and garlic powder to mimic enchilada sauce flavors. While it won’t be exactly the same, it still adds great flavor and works in a pinch.
Is this recipe very spicy? Can I adjust the heat?
This Chicken Enchilada Chili Recipe has a mild to moderate heat level thanks to the enchilada sauces and Rotel tomatoes. If you like it spicier, add more green chilies or a dash of hot sauce. For a milder version, use mild enchilada sauce and reduce the chilies.
Can I make this recipe vegetarian?
Sure! Simply swap out the chicken for extra beans, grilled veggies, or a plant-based chicken substitute. Use vegetable broth or bouillon to keep the base flavorful and maintain that delicious chili vibe.
What’s the best way to store and reheat leftover tortilla strips?
Leftover tortilla strips are best kept in an airtight container at room temperature to retain crispiness. To freshen them up, reheat quickly in a hot skillet or oven without oil for a minute or two before serving.
Final Thoughts
There is something truly special about this Chicken Enchilada Chili Recipe that makes it an instant favorite in my kitchen. It’s comforting, flavorful, and wonderfully versatile, perfect for weeknight dinners or casual get-togethers. I invite you to give it a try and see how effortlessly it brings joy to the table with every warm, savory spoonful.
Print
Chicken Enchilada Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Enchilada Chili is a flavorful and comforting dish that combines tender chicken breast, vibrant enchilada sauces, beans, and corn to create a hearty chili with a Tex-Mex twist. Finished with creamy cheese and sour cream and topped with crispy homemade tortilla strips, it’s perfect for a cozy meal that brings bold Mexican-inspired flavors to your table.
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 (may use fire roasted corn or regular)
- 1 to 2 cans Black Beans (drained and rinsed, 2 cans recommended)
Dairy and Toppings
- 2 cups Mexican Cheese Blend or Cheddar Cheese (grated)
- 1/2 cup Sour Cream or Heavy Cream
- 1 Lime (optional)
- 4 to 6 Corn Tortillas
- Oil (for frying tortilla strips)
Instructions
- Cook the Onion: Heat the olive oil in a large pot over medium heat. Add the finely diced onion and cook for 5-6 minutes until it softens and becomes translucent.
- Cook the Chicken: Add the bite-sized chicken pieces to the pot. Cook for 5-6 minutes until lightly golden. Season with salt and pepper evenly over the chicken.
- Add Tomato and Sauces: Pour in the Rotel diced tomatoes with green chilies, red enchilada sauce, and green enchilada sauce. Stir in the cumin and Better than Bouillon chicken base. Add the frozen corn and drained black beans. Stir well and allow the chili to simmer gently for 15 minutes to meld flavors.
- Add Cheese and Cream: Reduce heat to low until the chili stops bubbling. Stir in the grated cheese and sour cream or heavy cream, heating gently until the chili becomes creamy. Avoid boiling after adding dairy to prevent curdling.
- Adjust Seasonings and Add Lime: Taste the chili and adjust salt or pepper as needed. Squeeze the juice of one whole lime into the chili to add brightness and a fresh flavor contrast.
- Make Tortilla Strips: Cut corn tortillas into strips. Heat a small skillet over medium heat, add oil and allow it to heat thoroughly. Fry the tortilla strips until golden and crisp. Remove carefully with tongs and drain on a paper towel-lined plate.
- Serve: Ladle the chili into bowls and top each serving with tortilla strips, extra sour cream, and fresh cilantro if desired.
Notes
- You can substitute shredded rotisserie chicken or leftover cooked chicken in place of fresh chicken breast for quicker preparation.
- To make the dish vegetarian, omit chicken and use vegetable broth-based bouillon instead of chicken base.
- Fire roasted corn can add a smoky flavor but regular frozen corn works perfectly fine.
- For a spicier chili, add extra diced green chilies or a pinch of cayenne pepper when adding spices.
- To keep the cheese melting smoothly, add it gradually while stirring on low heat.
- The tortilla strips can be baked instead of fried for a lighter option.
