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!
8ouncesMonterey Jack cheeseshredded, for serving (or cheese of choice)
1cupsour creamfor serving (divided)
green onionssliced, 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
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!