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!
#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.
#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!
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.
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.
Serve with tortilla chips for dipping too!
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
Ingredients
- 2 tablespoons unsalted butter
- 1½ 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.
Betsy Maness says
I made this last night for my extended family. It was a hit!!! I used a whole rotisserie chicken as that’s what I had on hand. It was amazing:)
The Mountain Kitchen says
So glad you and your family enjoyed this chili recipe, Betsy! Love that you took a shortcut and used rotisserie chicken. Awesome!