Chicken Enchilada Chili – a favorite Mexican dinner transformed into a quick, warm, and comforting chili in about 20 minutes. Perfect for any weeknight.
Mexican-inspired dishes are favorites for many—whether it’s classic chicken enchiladas or taco night. The bold flavors always draw me in.
Some of the most popular recipes on the blog are Mexican-style. A one-pan Mexican Rice Skillet, ready in 25 minutes, is proof that you can make a full meal quickly and easily for the whole family.
Chicken Enchilada Chili
This recipe has been in our rotation for over a decade. It started as a simple chicken enchilada soup and evolved into the quick, hearty chili we make now. It’s flexible—you can add extra vegetables or swap proteins depending on what you have on hand.
What You’ll Need
- Chicken breasts
- Onion
- Corn kernels
- Black beans
- Rotel diced tomatoes with green chilies
- Enchilada sauce
- Tomato sauce
- Cheddar cheese (for garnish)
- Fritos or chili cheese Fritos (for garnish)
This chicken enchilada chili is one of my go-to comfort meals when it’s cold outside. It comes together quickly and uses pantry staples that are usually on hand.
How To Make Chicken Enchilada Chili
Scroll to the recipe card at the bottom for a printable version.
- In a large pot or deep pan, brown the chicken pieces together with the chopped onion until the chicken is browned on the outside. It does not need to be fully cooked through.
- Add the frozen corn, stir, and cook about 2 minutes until thawed.
- Pour in the drained black beans, diced tomatoes with green chilies (Rotel), enchilada sauce, and tomato sauce. Stir to combine.
- Bring the mixture to a gentle boil, then cover, reduce the heat, and simmer for about 15 minutes to let the flavors meld and the chicken finish cooking.
- Serve topped with shredded cheddar cheese and crushed Fritos for crunch.
What Else Can I Add To Chili
This chili is versatile. Here are a few ideas to customize it:
- Add more black beans or use other bean varieties for extra fiber and texture.
- Stir in diced bell peppers for color and sweetness.
- Swap the chicken for ground turkey or ground beef if you prefer.
- For a creamier chili, stir in softened cream cheese or a splash of heavy cream just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for 4–5 days.
You can also freeze this chili. Let it cool completely, transfer to freezer-safe containers or bags, and freeze for 3–4 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
What Goes With Enchilada Chili
- Classic cornbread
- Fresh guacamole
- Restaurant-style salsa
- Corn fritters
More Comforting Dinner Recipes
- Beef Chili
- Bourbon Chicken
- Texas Chili
- Wet Burrito
- Chicken Stuffed Shells
- Creamy Penne with Sausage
- Slow Cooker Balsamic Pork with Polenta and Avocado Cream
Chicken Enchilada Chili
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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 (Rotel)
- 10 oz enchilada sauce (heat level to taste)
- 8 oz tomato sauce
- 1/2 cup shredded cheddar cheese (optional garnish)
- Chili Cheese Fritos or Fritos (optional garnish)
Instructions
- In a large pan, brown the chicken pieces and chopped onion together until the chicken is browned on the outside.
- Add the frozen corn, stir, and cook about 2 minutes until thawed.
- Pour in the drained black beans, diced tomatoes with green chilies, enchilada sauce, and tomato sauce. Bring to a gentle boil.
- Cover, reduce heat, and simmer for 15 minutes.
- Serve topped with shredded cheddar cheese and crushed Fritos.
Nutrition
Carbohydrates: 19 g |
Protein: 34 g |
Fat: 9 g |
Saturated Fat: 3 g |
Polyunsaturated Fat: 5 g |
Cholesterol: 88 mg |
Sodium: 852 mg |
Fiber: 2 g |
Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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