If you’re craving a meal that’s bursting with bold flavors and cozy warmth, the Chicken Enchilada Chili Recipe is an absolute must-try. This dish masterfully combines the comforting heartiness of chili with the zesty, savory punch of enchilada sauces, creating a unique, rich, and creamy bowl that feels like a hug in a bowl. It’s packed with tender chicken, vibrant spices, tender corn, and black beans, all brought to life by a perfect balance of red and green enchilada sauces. Whether you’re feeding a family or want an impressive yet simple dinner, this Chicken Enchilada Chili Recipe is sure to be your new favorite go-to.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry — they’re simple and familiar, each adding their own fantastic twist to this dish. From fresh aromatics to creamy cheeses, every component plays an essential role in the final symphony of flavors.
- Olive Oil: For sautéing the onions and chicken, adding that essential golden sear and flavor base.
- Onion (finely diced): Provides a sweet and aromatic foundation that melts perfectly into the chili.
- Chicken Breast (bite-size pieces): The star protein that soaks up all the spices and sauces beautifully.
- Salt and Pepper: Simple seasoning that enhances every other flavor in the pot.
- Rotel Diced Tomatoes with Green Chilies: Adds a subtle kick and juicy texture, bringing freshness and heat.
- Red Enchilada Sauce: Brings rich, smoky depth with its tomatoes and chili blend.
- Green Enchilada Sauce: Adds tangy, vibrant brightness and balances out the chili’s richness.
- Cumin: A warm spice that ties the dish together with a little earthy complexity.
- Better than Bouillon Chicken Base: Boosts savory, umami flavors for that homemade feel.
- Frozen Corn: Offers sweetness and beautiful bursts of color — fire roasted adds a nice smoky note if you like.
- Black Beans (drained and rinsed): Hearty and filling, these add texture and nutrition.
- Mexican Cheese Blend or Cheddar Cheese (grated): Melts into rich creaminess, making each spoonful luscious.
- Sour Cream (or heavy cream): Adds a smooth, tangy finish and creaminess that rounds out the chili perfectly.
- Lime (optional): A squeeze brightens and lifts the whole chili, adding a fresh zing.
- Corn Tortillas: Cut into strips and fried for that unbeatable crunch to top it off.
- Oil: For frying tortilla strips crispy and golden.
How to Make Chicken Enchilada Chili Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your finely diced onion and let it cook gently for about 5 to 6 minutes until it becomes soft and fragrant. This step releases those natural sugars and layers of flavor that create a delicious base.
Step 2: Brown the Chicken
Next, add your bite-sized chicken breast pieces right into the pot. Allow them to cook for 5 to 6 minutes until they get a lovely light golden color. Don’t forget to season with salt and pepper here — it brings out the chicken’s natural taste and builds seasoning for the chili. If you want, shredded rotisserie chicken works as well for a quicker option and equally tasty results.
Step 3: Build the Chili’s Flavor
Pour in the Rotel tomatoes with green chilies, red enchilada sauce, and green enchilada sauce. Sprinkle in cumin and the “Better than Bouillon” chicken base for that deep, savory punch. Stir in frozen corn and your drained black beans. Bring the pot to a simmer and let it cook gently for about 15 minutes, allowing all those flavors to marry beautifully.
Step 4: Add Creamy Goodness
Turn the heat down to low. When the chili is no longer bubbling, it’s time to enrich it with grated cheese and sour cream. Gently stir until everything is creamy and luscious—be careful not to boil it after adding the dairy, as that can cause curdling. This step transforms the chili from hearty to comforting and indulgent.
Step 5: Brighten the Dish
Taste your chili and adjust seasonings as needed. When the flavors feel just right, squeeze in a whole lime. This little burst of citrus amplifies the layers and balances the richness with a refreshing zing you’ll crave.
Step 6: Make Crispy Tortilla Strips
Cut your corn tortillas into thin strips. Heat a small skillet with oil over medium heat. Fry the tortilla strips till they turn golden and crisp. Remove them carefully with tongs and drain on paper towels. These crunchy pieces add the perfect textural contrast on top of your silky chili.
Step 7: Assemble and Enjoy
Ladle warm chicken enchilada chili into bowls. Top generously with your crispy tortilla strips, a dollop of sour cream, and fresh cilantro if you have it. Every bite combines creamy, spicy, tangy, and crunchy notes — absolutely irresistible!
How to Serve Chicken Enchilada Chili Recipe
Garnishes
The perfect garnishes are key to elevating this Chicken Enchilada Chili Recipe to the next level. Fresh cilantro, a dollop of sour cream, and those homemade tortilla strips bring new textures and fresh flavors with every spoonful. For a little extra pop, add sliced jalapeños or a sprinkle of diced avocado for richness.
Side Dishes
This Chili holds its own brilliantly but pairs beautifully with simple sides like warm flour tortillas, Mexican rice, or a crisp green salad for added freshness. A bowl of chips and some guacamole on the side also feels like a little fiesta waiting to happen.
Creative Ways to Present
Want to switch things up? Serve the chili over a bed of rice or stuff it into baked potatoes for a hearty, comforting twist. You can even turn it into a Mexican-inspired nacho platter by spooning chili over tortilla chips and melting extra cheese on top, turning your Chicken Enchilada Chili Recipe into a party-perfect dish.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Chili can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, making the next-day meal just as delicious. Keep your tortilla strips separate to maintain their crunch.
Freezing
This chili freezes wonderfully — just transfer it into a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your chili gently over low to medium heat, stirring occasionally to prevent scorching. Avoid microwaving at high power straight away, as the dairy in the chili can separate. If needed, stir in a splash of broth or water to loosen it up while warming.
FAQs
Can I use shredded chicken instead of diced chicken breast?
Absolutely! Using shredded rotisserie chicken is a quick and easy option that works beautifully in this recipe. Just add it towards the end of the simmering time to warm through without drying out.
What if I want it spicier?
To dial up the heat, consider adding a diced jalapeño or a pinch of cayenne pepper when sautéing the onions, or choose a spicy enchilada sauce. Adjust gradually to maintain balance without overpowering the chili’s flavor.
Can I make this recipe vegetarian?
Yes! Swap the chicken for extra beans, corn, and vegetables like bell peppers or zucchini. Use vegetable broth or bouillon in place of chicken base, and you’ll still have a hearty, flavorful chili.
Is it okay to use canned beans or should I cook from dry?
Canned black beans are perfect here since they save time and work well in the chili’s texture. Just be sure to drain and rinse them to reduce excess sodium and any canned flavor.
How can I make the tortilla strips healthier?
If you’d like a lighter option, instead of frying, you can bake the tortilla strips by brushing them lightly with oil and crisping them in a 375°F oven for about 10 minutes, turning halfway through. They’ll still add great crunch without the extra oil.
Final Thoughts
This Chicken Enchilada Chili Recipe is one of those dishes you’ll want to keep coming back to because it’s as simple as it is satisfying. It’s perfect for cozy nights, casual gatherings, or whenever you want that dash of Mexican-inspired comfort with a twist. I can’t wait for you to make it your own and share it with your loved ones — it’s the kind of recipe that warms hearts and fills stomachs every single time.
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 the bold flavors of enchilada sauces, tender chicken, beans, and corn. Perfect for a cozy meal, it’s easy to prepare on the stovetop and topped with homemade crispy tortilla strips and Mexican cheese blend for an authentic taste.
Ingredients
Chili Base
- 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 (can use fire roasted or regular)
- 1 to 2 cans Black Beans, drained and rinsed (preferably 2 cans)
Toppings
- 2 cups Mexican Cheese Blend or Cheddar Cheese, grated
- 1/2 cup Sour Cream or heavy cream
- 4 to 6 Corn Tortillas
- Oil for frying tortilla strips
- 1 Lime (optional, for squeezing on top)
- Cilantro (optional, for garnish)
Instructions
- Cook Onion: Heat the olive oil in a large pot over medium heat. Add the finely diced onion and cook for 5-6 minutes until softened and translucent.
- Cook Chicken: Add the bite-size chicken pieces to the pot. Cook for 5-6 minutes until they turn a light golden color. Season with salt and pepper. For variety, shredded rotisserie chicken can be used instead.
- Add Sauces and Veggies: Stir in the Rotel diced tomatoes, red enchilada sauce, green enchilada sauce, cumin, and Better than Bouillon chicken base. Then add the frozen corn and drained black beans. Let the chili simmer gently for 15 minutes to meld the flavors.
- 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). Heat gently until creamy, being careful not to boil to prevent curdling.
- Season & Brighten: Taste the chili and adjust seasonings as needed. Squeeze the juice of one whole lime over the chili to brighten the flavors.
- Make Tortilla Strips: Cut the corn tortillas into strips. Heat oil in a small skillet over medium heat. Fry the tortilla strips until golden brown and crisp. Remove with tongs and drain on a paper towel-lined plate.
- Serve: Ladle the chili into bowls. Top each serving with crispy tortilla strips, additional sour cream if desired, and fresh cilantro for garnish.
Notes
- You can swap fresh chicken breast for pre-cooked shredded rotisserie chicken to speed up preparation.
- For added heat, use spicy enchilada sauce or add extra diced green chilies.
- Use fire roasted corn for a smoky flavor.
- If you prefer a thicker chili, simmer longer to reduce liquid.
- Omit sour cream for a lighter alternative or use a dairy-free substitute for a vegan twist (note this changes the diet classification).
- Homemade tortilla strips add a satisfying crunch but store-bought chips can be used in a pinch.
