Description
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.
Notes
-
- 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.