Chicken Enchilada Chili

Chicken Enchilada Chili

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There are three reasons I love this recipe for Chicken Enchilada Chili so much:

#1:  Quick & Easy – Although the ingredient list is a little long, this is one of those one-pot wonders that doesn’t require a lot of prep work. With just a little chopping and simmering you create a meal that tastes just like you slow-cooked it all day!

chopped onions, garlic and peppers

#2:  Meal Prep Made Easy – this recipe makes for a lot of leftovers. It’s perfect for meal prep. You can make it in advance and store it in the fridge or even freeze it for unexpected weeknight dinners. The longer this chicken enchilada chili sits, the better it gets.

bowl of chili and dutch oven with mountain view

#3:  It’s Damn Good! This chicken enchilada chili is a hearty and flavorful dish that tastes like it has been simmered all day. This is a healthy chili is full of beans, veggies, and chicken which can be lightened up even more by using low-fat sour cream, shredded cheese and by substituting a heart-healthy oil, such as olive oil, in place of butter.

Surprisingly this dish is adapted from one of Paula Deen‘s healthier recipes. What a find!

Here, let me show you how to make this amazing one-pot wonder!

chicken enchilada chili served in bowl with spoon and napkin

How To Make Chicken Enchilada Chili

Melt the butter in a large Dutch oven or heavy pot over medium heat. When the butter begins to foam, add the chicken, garlic, onions, and bell peppers. Cook, stirring occasionally until the chicken has browned and cooked through; 8 to 10 minutes.

chicken, onion, bell peppers and garlic cooking in pot

Next, stir in the broth, enchilada sauce, corn, pinto beans, and tomatoes. Season with the cumin, chili powder, and coriander.

pouring broth into pot

Bring the ingredients to a boil, then reduce the heat to a simmer. Simmer stirring occasionally for 30 minutes or more.

chicken enchilada chili served in bowl with spoon and napkin

To serve, stir in a dollop of sour cream into each bowl, until melted. Top with shredded cheese and garnish with green onions.

Serve with tortilla chips for dipping too!

dropping cheese into bowl

This chicken enchilada chili is so good. David and I had it a few times within a workweek. We did not get tired of it and I will be making this again soon!

I hope you will enjoy this recipe as much as we did. If you do, let us know what you think! Comment and leave a Star-Rating below!

Enjoy!

chicken enchilada chili in a bowl
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5 from 1 vote

Chicken Enchilada Chili

Create a meal that tastes just like you slow-cooked it all day with this chicken enchilada chili. This hearty and flavorful dish comes together quickly!
Course dinner, lunch, Main Course
Cuisine American, Mexican, Tex/Mex
Keyword chicken, Chili, enchilada
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 539kcal

Ingredients

  • 2 tablespoons unsalted butter
  • pounds boneless skinless chicken breast cut into ½-inch pieces
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 1 tablespoon minced garlic about 3 cloves
  • 32 ounces chicken broth 1 carton
  • 30 ounces green enchilada sauce (2 cans)
  • 15 ounces corn drained (1 can)
  • 15 ounces pinto beans rinsed and drained (1 can)
  • 15 ounces black beans rinsed and drained (1 can)
  • 10 ounces diced tomatoes and green chiles drained (1 can)
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • ½ teaspoon ground coriander
  • 8 ounces Monterey Jack cheese shredded, for serving (or cheese of choice)
  • 1 cup sour cream for serving (divided)
  • green onions sliced, for serving (optional)
  • tortilla chips (optional)

Instructions

  • Melt the butter in a large Dutch oven or heavy pot over medium heat. When the butter begins to foam, add the chicken, onions, garlic and bell peppers. Cook, stirring occasionally until the chicken is browned and cooked through; 8 to 10 minutes.
  • Next, stir in the broth, enchilada sauce, corn, pinto beans, and tomatoes. Season with the cumin, chili powder, and coriander. Bring the ingredients to a boil, then reduce the heat to a simmer. Simmer stirring occasionally for 30 minutes or more.
  • To serve, stir in a dollop of sour cream into each bowl, until melted. Top with shredded cheese and garnish with green onions.

Notes

Even lighter recipe? Replace the butter with a heart healthy oil, such as olive oil. Also use low-fat sour cream and shredded cheese.
Recipe adapted from Paula Deen Magazine

Nutrition

Calories: 539kcal | Carbohydrates: 54g | Protein: 41g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 1634mg | Potassium: 1190mg | Fiber: 14g | Sugar: 12g | Vitamin A: 2097IU | Vitamin C: 38mg | Calcium: 337mg | Iron: 5mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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