Chicken Enchilada Chili – a favorite Mexican dinner gets turned into a 20 minute warm and comforting chili! Great for any night of the week.
Mexican food is a favorite for a lot of people. It can been Chicken Enchiladas or just taco night. But the flavors of Mexican food just draw me in!
Some of the most popular recipes on the blog are Mexican food. Mexican Rice Skillet anyone? Gotta love when you can make a complete meal, in one pan, in 25 minutes, and have the whole family love it.
We have been making this chicken enchilada soup for about 12 years. It was one of the recipes I found when we first got married. It has changed over the years into this version that is a staple in our house.
What You’ll Need
- Chicken Breasts
- Onion
- Corn Kernels
- Rotel Tomatoes
- Enchilada Sauce
- Tomato Sauce
- Cheddar Cheese
- Fritos
Crock Pot Chili is kind of a go to when it gets cold out, and this chicken enchilada chili is the other one. If it is a cold and snowy night, this is on the menu for sure. It comes together quickly and uses pantry staples I pretty much always have on hand.
How To Make Chicken Enchilada Chili
- In a large pot brown the chicken pieces and onions together, until chicken is browned. It doesn’t have to be fully cooked, but just browned on the outside.
- Add in frozen corn, stir and let it cook for about 2 minutes, just until it is thawed.
- Pour in the tomatoes, enchilada sauce, and tomato sauce.
- Bring the soup to a boil, then cover and reduce the heat and let it simmer for about 15 minutes.
- To serve, top with cheddar cheese and crushed Fritos.
What Else Can I Add To Chili
The great debate of beans or no beans in chili is something we always have at my house. And it doesn’t end when this chicken enchilada chili.
- Black Beans
- Bell Peppers
- Use ground turkey or ground beef
- Make it creamy by melting in some cream cheese
Storage
You can store any leftovers in an airtight container in the fridge for 4-5 days.
You can also FREEZE this soup. Let it cool completely then store in the freezer for 3-4 months. Let it thaw in the fridge and reheat on the stove top or the microwave.
What Goes With Enchilada Chili
More Comforting Dinner Recipes
- Beef Chili
- Bourbon Chicken
- Texas Chili
- Wet Burrito
- Chicken Stuffed Shells
- Sausage Penne Pasta
- Slow Cooker Balsamic Pork
Chicken Enchilada Chili
Chicken Enchilada Chili - a favorite mexican dinner gets turned into a 20 minute warm and comforting chili! Great for any night of the week.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bit sized pieces
- 1 small onion, chopped
- 1 cup frozen corn
- 1 can diced tomatoes with green chilies (Rotel)
- 1 can (14 oz) can enchilada sauce , (whatever heat level you like)
- 8 oz tomato sauce
- 1/2 cup Cheddar Cheese, , shredded (optional garnish)
- Chili Cheese Fritos, (optional garnish)
Instructions
- In a large pan brown chicken and onions together, until chicken is browned.
- Add in frozen corn. Stir and cook for 2 minutes.
- Pour in tomatoes, enchilada sauce, and tomato sauce. Bring to boil.
- Cover and reduce heat. Let simmer for 15 minutes.
- To serve, top with cheddar cheese and crushed fritos.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 292Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 88mgSodium 852mgCarbohydrates 19gFiber 2gSugar 4gProtein 34g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Mary M. says
Just made this for lunch and the husband LOVED it! I “made it my own” by cooking some Spanish rice and adding some of it to the chili to make it a little less soupy. Excellent! I think next time I will add a dollop of sour cream on top too! Thanks for this simple meal!
Alice says
Like you, I don’t care for (can’t stand them, if you want the truth) black beans so I use pinto or rosa beans. Small white beans are good if you’re in a pinch. I really like the way the beans bulk up the soup.
Beth says
This is pure genius! I love this Tex-Mex fusion of two of my favorite dishes! I make chili all the time in the fall and winter, so I can’t wait to make this one.
Vikki says
Can u make this in your slow cooker?
Erin S says
I haven’t tried it, but I am sure you could just add all of the ingredients to your slow cooker and cook on low for about 4 hours or until you can shred the chicken. Enjoy!
Amanda says
OH my goodness this looks fantastic. I will be making this next week!
Catalina says
Chili is always a hit in our house! I am sure that my family will love it!
Sandra says
Can’t get over this chicken enchilada chili recipe! Made it last night and my family loved it!
Tisha says
This sounds perfect for the cooler weather coming up
Jessica says
This was the perfect meal for our rainy, cold day. It tasted amazing, I added an extra can of rotel. This will definitely be added to the dinner time rotation.