The Best Chicken Enchilada Chili Recipe for Cozy Family Dinners

Chicken enchilada chili represents a mouthwatering fusion of Mexican-inspired comfort food that promises incredible depth and warmth.

Packed with robust flavors, this one-pot wonder refines classic enchilada elements into a hearty chili experience.

Rich and satisfying, the dish blends subtle spices with tender proteins and robust ingredients.

Each spoonful delivers a complex symphony of tastes that dance across your palate with zesty excitement.

The combination creates a soul-warming meal that feels both familiar and innovative.

Cravings for a substantial and vibrant dinner will be instantly satisfied.

Expert Tips for Chicken Enchilada Chili Success

• Chicken Cutting Technique: Use a sharp knife and cut chicken into uniform pieces to ensure even cooking and consistent texture throughout the chili.
• Seasoning Strategy: Don't be shy with salt and pepper – generously seasoning each layer builds deep, complex flavor profiles in the dish.
• Vegetable Sautéing Secret: Allow onions and peppers to develop golden edges before adding garlic, which prevents burning and enhances natural sweetness.
• Simmer Smartly: Keep the chili at a gentle, low bubble during cooking to prevent scorching and allow flavors to meld beautifully together.
• Toppings Transformation: Experiment with different cheese varieties like pepper jack or add fresh cilantro and sliced jalapeños for extra zest and personalization.

How to Store and Reheat Chicken Enchilada Chili the Easy Way

• Refrigeration: Transfer cooled chili to an airtight container and store in the refrigerator for up to 4 days. Make sure to seal the container tightly to prevent any flavor loss or contamination.
• Freezing: Portion the chili into freezer-safe containers or heavy-duty freezer bags. Remove excess air before sealing to prevent freezer burn. Frozen chili will maintain its quality for 2-3 months. Label containers with the date to track freshness.
• Reheating: Warm refrigerated chili in a saucepan over medium-low heat, stirring occasionally to prevent sticking. For frozen chili, thaw overnight in the refrigerator before reheating. Add a splash of chicken broth or water to restore moisture if the chili seems too thick.

What to Eat with Chicken Enchilada Chili

• Enhance Flavor Pairing: Serve this zesty chicken enchilada chili with a crisp Mexican lager like Modelo Especial or Pacifico, which cuts through the richness and complements the dish's spicy undertones.
• Creamy Contrast Combo: Add a side of fresh, tangy guacamole and warm, soft corn tortillas to balance the chili's robust flavors and provide a cool, creamy texture contrast.
• Refreshing Citrus Kick: Prepare a bright cilantro-lime rice as a side dish, which will add a fresh, zesty element that lifts the chili's deep, hearty profile and provides a lighter counterpoint to the rich protein.
• Dessert Harmony: End the meal with a light, traditional flan or tres leches cake, whose sweet, delicate nature will cleanse the palate after the bold, spicy chili and create a perfect Mexican-inspired dining experience.

Creative Variations on Chicken Enchilada Chili

• Spicy Southwest Chicken Chili: Add diced jalapeños and a dash of cayenne pepper for extra heat. Incorporate diced green chiles and a sprinkle of chipotle powder to amp up the southwestern flavor profile.
• Creamy Green Enchilada Chicken Chili: Stir in a can of green enchilada sauce and a handful of cream cheese near the end of cooking. Top with fresh cilantro and a squeeze of lime juice for brightness.
• Veggie-Packed Enchilada Chili: Replace half the chicken with additional black beans and add zucchini, extra corn, and diced sweet potatoes. Mix in quinoa for added protein and texture.
• Mediterranean-Inspired Chicken Chili: Swap enchilada sauce for crushed tomatoes with Mediterranean herbs. Add kalamata olives, feta cheese, and a sprinkle of za'atar seasoning for a unique flavor transformation.

Why Chicken Enchilada Chili Is a Cozy Bowl of Comfort

• Savor Flavor Explosion: Packed with zesty enchilada sauce, tender chicken, and a medley of vegetables, this chili delivers a mouthwatering Mexican-inspired taste that dances on your palate.
• Effortless One-Pot Wonder: Minimal dishes and simple cooking steps make this recipe perfect for busy weeknights, allowing you to whip up a hearty meal in under an hour with minimal cleanup.
• Nutritional Powerhouse: Loaded with lean protein from chicken, fiber-rich beans and corn, and a balanced mix of nutrients, this chili offers a satisfying and wholesome dining experience that keeps you full and energized.
• Customizable Comfort: Top with cheese, sour cream, or tortilla chips to create your perfect bowl, making it an adaptable meal that caters to individual preferences and provides a fun, interactive eating experience.

All the Ingredients for Chicken Enchilada Chili

• Chicken: Lean protein that adds hearty texture and flavor to the chili, best when using boneless, skinless chicken breasts or thighs for easy cutting.

• Onion, Bell Pepper, Garlic: Classic aromatic base that builds deep flavor foundation, providing sweetness and robust taste to the chili.

• Diced Tomatoes, Black Beans, Corn: Adds texture, nutritional value, and authentic Mexican-inspired flavor, choose low-sodium varieties for better control of salt content.
• Enchilada Sauce: Provides rich, complex chili flavor with traditional Mexican spice profile, choose red enchilada sauce for deeper color and taste.

• Oregano, Salt, Black Pepper: Essential spices that enhance overall taste and provide balanced seasoning, use fresh ground black pepper for maximum flavor.

• Shredded Cheese, Sour Cream, Tortilla Chips: Classic chili toppings that add creamy texture, tangy flavor, and crunchy element, select sharp cheddar or Mexican blend cheese for best results.

• Olive Oil: Helps sauté vegetables and brown chicken, provides subtle flavor and prevents sticking.

How to Prepare Chicken Enchilada Chili at Home

Step 1: Prepare Chicken

Slice chicken into bite-sized chunks. Sprinkle generously with salt and pepper, ensuring each piece gets coated with seasoning.

Step 2: Sear Chicken

Heat olive oil in a Dutch oven over medium heat. Cook chicken for 2-3 minutes per side until golden brown. Transfer to a plate and cover with foil.

Step 3: Sauté Aromatic Vegetables

• Onions
• Bell peppers
• Garlic

Stir frequently and cook until vegetables soften, around 7-8 minutes. Season with a pinch of salt and pepper.

Step 4: Build Flavor Profile

• Diced tomatoes
• Enchilada sauce
• Black beans
• Corn

Season with salt and black pepper.

Step 5: Let Chili Simmer

Bring mixture to a gentle bubble. Allow to cook for 30 minutes, stirring occasionally. Taste and adjust seasonings as desired.

Step 6: Garnish and Serve

• Shredded cheese
• Sour cream dollop
• Crunchy tortilla chips

Enjoy your hearty and flavorful chicken enchilada chili!

Chicken Enchilada Chili Recipe

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4.5 from 12 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Hearty Chicken Enchilada Chili brings Mexican comfort straight to your kitchen with rich, bold flavors that dance across the palate. Spicy pulled chicken, smoky peppers, and melted cheese create a soul-warming dish perfect for chilly evenings you’ll savor to the last spoonful.

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Ingredients

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Proteins:

• 1.25 pounds boneless chicken breasts (or 2–3 cups cooked)
• 1 can black beans (14 ounces, drained and rinsed)

Vegetables and Aromatics:

• 0.5 cup diced onion (red or yellow)
• 0.33 cup diced bell pepper
• 1 clove minced garlic
• 1.5 cups corn
• 1 can petite diced tomatoes (14 ounces)
• 0.5 teaspoon dried oregano

Liquids, Seasonings, and Toppings:

• 2 tablespoons olive oil
• 1 can enchilada sauce (15 ounces)
• Sea salt
• Black pepper
• Sour cream
• Shredded sharp cheddar or pepper jack cheese
• Tortilla chips

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Instructions

1. Prepare the protein by cutting chicken into uniform, bite-sized cubes and seasoning thoroughly with kosher salt and freshly ground black pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed saucepan over medium heat. Carefully place seasoned chicken pieces into the hot pan, allowing each side to develop a golden-brown crust for 2-3 minutes. Transfer browned chicken to a separate plate and loosely cover with aluminum foil.
3. Without cleaning the pan, add the remaining olive oil. Introduce diced onion, chopped bell pepper, and minced garlic into the pan. Sprinkle a pinch of salt and pepper, then sauté while stirring frequently until vegetables become tender and translucent, approximately 7-8 minutes.
4. Reintroduce the browned chicken to the vegetable mixture. Incorporate dried oregano, gently coating the ingredients. Pour in diced tomatoes, enchilada sauce, black beans, and corn kernels. Season with salt and black pepper.
5. Allow the mixture to reach a gentle simmer, reducing heat to maintain a low, steady temperature. Let the chili cook uncovered for 30 minutes, periodically stirring to prevent sticking and ensure even heat distribution. Taste and adjust seasoning as needed.
6. Serve the chili in individual bowls, garnishing with shredded cheddar cheese, a generous dollop of sour cream, and crispy tortilla chips for added texture and crunch.

Notes

• Layered with rich, complex flavors that blend Mexican-inspired enchilada sauce with hearty chili techniques.
• Perfectly balanced one-pot meal combining protein, vegetables, and zesty seasonings for maximum taste satisfaction.
• Adaptable recipe allowing quick weeknight dinner preparation with minimal cleanup and maximum flavor impact.
• Protein-packed chicken provides substantial nutrition while absorbing surrounding spices and creating depth in every bite.
• Can be easily customized with additional toppings like fresh cilantro, jalapeños, or avocado slices for personalized flair.
• Freezer-friendly option that stores beautifully for future meals, maintaining robust taste and texture after reheating.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking, Boiling, Sautéing, Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 350 kcal
• Sugar: 6g
• Sodium: 750mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg