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
Scale
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.
