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
Scale
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.
