Chicken Enchilada Chili

Ah, Chicken Enchilada Chili — my ultimate kitchen superhero that swoops in to save weeknights and feeds my soul after a ridiculously long day. It’s a blissful mash-up of tender chicken, spicy enchilada sauce, and hearty beans that come together like a cozy hug in a bowl. Seriously, if you’ve ever wondered what comfort in a bowl tastes like, just whip this up. Give it a whirl, and your taste buds will throw a confetti party in your mouth.

My little family jokes that this chili is practically a love language. My husband? Yeah, he insists he fell in love with me for my chicken enchilada chili. Okay, maybe that’s a stretch, but it’s a hit at our dinner table. Every spoonful seems to spark a warm fuzzy feeling. Even our dog — who is definitely not allowed to have some — wags his tail when he gets a whiff. It’s made its way into our hearts as a dinner staple faster than I binge-watched that one show on Netflix. Maybe you’ve heard?

Why You’ll Love This Chicken Enchilada Chili

– It’s like an enchilada party and soup had a delicious little baby.
– Basically idiot-proof — if I can make it with my noisy kitchen chaos, so can you.
– Perfect for those “what do I even have in the pantry” days.
– Great excuse to eat three slices of cheesy garlic bread with it.

How to Make It

Okay, so here’s the sitch: You grab your trusty pot, and this is the one time you’ll thank yourself for doing the dishes last night. Toss in some chopped onions and garlic, sizzling like they just heard the juiciest gossip. Then, it’s all about plopping the chicken right in there, swimming in the good stuff — enchilada sauce, beans, and a touch of magic. Put on your best playlist, dance around while it simmers, add spices like you’re a wizard casting a tasty spell, and boom — dinner’s on its way.

Ingredient Notes

– **Chicken**: Use fresh or whatever’s been hiding in the freezer. Just defrost it first unless you like chewy surprises.
– **Enchilada Sauce**: Get the spicy one if you’re feeling bold or just grab whatever isn’t expired.
– **Black Beans**: Rinse those babies! Unless you’re into dusty bean water. Been there. No thanks.

Recipe Steps:

1. Sauté onions and garlic in a large pot until fragrant.
2. Add chicken and cook until it starts to look deliciously golden.
3. Pour in enchilada sauce and black beans, stir well.
4. Let it simmer while you sneak in some casual dance moves.
5. Add your choice of spices, save some (or a lot) for taste testing.
6. Serve hot, and enjoy with crackers, bread, or just a spoon.

What to Serve It With

Tips & Mistakes

– Don’t have black beans? Use chickpeas or whatever strange bean your aunt gave you last year.
– If it’s too spicy, throw in some sour cream — works like a dream.

Storage Tips

Shove it in an airtight container and pop it in the fridge. Next day or three, grab it out, cold spoon-tasting optional (I’m not judging). Even better as breakfast — who needs toast when there’s chili involved?

Variations and Substitutions

I’ve swapped the chicken with turkey in desperate “oh we’re out of chicken?!?” situations. It worked, nobody cried. Veggies like bell peppers add pizzazz, but if you’re out, like me often, cheese works all kinds of wonders.

Frequently Asked Questions

Enjoy making memories (and messes) with this recipe!

Chicken Enchilada Chili

This hearty Chicken Enchilada Chili combines tender shredded chicken with bold enchilada flavors and a rich tomato base, perfect for cozy meals.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts
• ▢ 2 cup red enchilada sauce
• ▢ 1 cup black beans, drained and rinsed
• ▢ 1 cup corn kernels fresh or frozen
• ▢ 1 cup diced tomatoes canned
• ▢ 1 medium yellow onion diced
• ▢ 2 clove garlic minced
• ▢ 1 tbsp olive oil
• ▢ 1 tsp ground cumin
• ▢ 1 tsp chili powder
• ▢ 0.5 tsp smoked paprika
• ▢ 2 cup chicken broth low sodium
• ▢ 1 cup shredded cheddar cheese
• ▢ 0.5 cup sour cream
• ▢ 0.25 cup fresh cilantro chopped, optional for garnish

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
• Add minced garlic, ground cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant.
• Add chicken breasts, red enchilada sauce, chicken broth, diced tomatoes, black beans, and corn. Stir to combine.
• Bring to a simmer, cover, and cook for 30 minutes until chicken is cooked through.
• Remove the chicken and shred it using two forks. Return shredded chicken to the pot and stir well.
• Cook uncovered for another 5 minutes to thicken the chili slightly.
• Serve hot topped with shredded cheddar cheese, sour cream, and chopped cilantro if desired.

Notes

This chili is great for meal prep and can be stored in the fridge for up to 4 days. Customize toppings to your liking.