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.
Ingredients
Scale
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
Instructions
- Prepare the protein by cutting chicken into uniform, bite-sized cubes and seasoning thoroughly with kosher salt and freshly ground black pepper.
- 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.
- 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.
- 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.
- 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.
- 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