Chicken Enchilada Chili

Chicken Enchilada Chili is a quick and flavorful weeknight dinner that brings together all the best parts of classic chicken enchiladas in a warm, hearty chili. Ready in just 20 minutes, this recipe uses simple pantry staples and delivers a rich, comforting bowl packed with tender chicken, beans, corn, enchilada sauce, and zesty tomatoes. It’s perfect for busy nights, meal prep, or anytime you want a satisfying dish with minimal effort.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 small onion, chopped
• 1 cup frozen corn
• 15 oz black beans, drained
• 10 oz diced tomatoes with green chilies
• 10 oz enchilada sauce (any heat level)
• 8 oz tomato sauce
• Cheddar cheese (optional garnish)
• Chili Cheese Fritos (optional garnish)

Instructions

• Brown the chicken and chopped onion together in a large pan until the chicken is fully cooked.
• Add the frozen corn and cook for 2 minutes, stirring occasionally.
• Pour in the black beans, diced tomatoes with green chilies, enchilada sauce, and tomato sauce. Stir to combine.
• Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15 minutes.
• Serve hot and garnish with cheddar cheese and crushed Chili Cheese Fritos if desired.

Serving and Storage Tips

• Serve the chili hot with toppings like shredded cheddar cheese, crushed Chili Cheese Fritos, sour cream, sliced jalapeños, or fresh cilantro.
• Pair with warm tortillas, tortilla chips, cornbread, or a simple green salad.
• For a thicker chili, simmer uncovered for a few extra minutes before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze the chili (without toppings) for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat on the stovetop over medium heat or in the microwave until hot.
• Add extra broth or water if the chili thickens too much after storing.

Variations

1. Creamy Chicken Enchilada Chili
   Stir in ½ cup cream cheese or heavy cream at the end for a smooth, creamy finish.
2. Green Enchilada Chili
   Replace red enchilada sauce with green enchilada sauce and use canned green chilies for a tangier flavor.
3. Spicy Enchilada Chili
   Add sliced jalapeños, a pinch of cayenne, or hot enchilada sauce for an extra kick.
4. Cheesy Enchilada Chili
   Mix 1 cup shredded cheddar or Mexican blend cheese directly into the chili to make it extra cheesy.
5. Slow Cooker Version
   Add all ingredients into a slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
6. Shredded Chicken Version
   Use pre-cooked shredded chicken or rotisserie chicken for faster prep. Add it after the sauces.
7. Vegetarian Enchilada Chili
   Omit the chicken and add an extra can of beans (kidney, pinto, or black beans).
8. Beef Enchilada Chili
   Swap chicken for ground beef or sliced beef. Brown it with the onions.
9. Turkey Enchilada Chili
   Substitute chicken with ground turkey or leftover roasted turkey.
10. Smoky BBQ Enchilada Chili
    Add 2 tablespoons BBQ sauce and ½ teaspoon smoked paprika for sweet, smoky flavor.
11. Rice Enchilada Chili
    Add 1 cup cooked rice before serving to make the chili more filling.
12. Quinoa Enchilada Chili
    Stir in ½ cup cooked quinoa for added protein and texture.
13. Bean Lover’s Chili
    Add extra cans of beans like pinto, navy, or kidney beans for a heartier bowl.
14. Veggie-Packed Chili
    Add zucchini, bell peppers, or spinach while simmering for extra nutrients.
15. Taco-Style Enchilada Chili
    Season with taco seasoning and serve in taco bowls or over nachos.

FAQs

1. Can I use rotisserie chicken?
   Yes, simply add shredded rotisserie chicken during the simmer stage.
2. Can I make this chili ahead of time?
   Absolutely, it tastes even better the next day as the flavors develop.
3. Is this recipe spicy?
   It depends on the enchilada sauce you choose. Use mild for less heat or hot for spicy.
4. Can I add more vegetables?
   Yes, bell peppers, zucchini, spinach, or carrots work great.
5. What can I use instead of black beans?
   Pinto beans, kidney beans, or navy beans are good substitutes.
6. How do I thicken the chili?
   Simmer uncovered or add a small amount of cornstarch slurry.
7. Can I freeze this chili?
   Yes, freeze for up to 3 months without toppings.
8. How can I make it dairy-free?
   Omit cheese toppings or use dairy-free cheese alternatives.
9. Can I double the recipe?
   Yes, simply double all ingredients. Cooking time remains similar.
10. What can I serve with this chili?
    Cornbread, tortilla chips, rice, or a fresh salad pair perfectly.

This Chicken Enchilada Chili is a flavorful, comforting, and incredibly easy dish that comes together in minutes. With bold enchilada flavors, hearty ingredients, and customizable toppings, it’s a perfect weeknight recipe your family will love. Whether you enjoy it as-is or loaded with cheese and crunchy Fritos, this chili delivers delicious results every time.

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