Chicken Enchilada Chili has completely stolen my heart as the ultimate comfort food chicken enchilada chili. I first discovered this magical Tex-Mex fusion years ago, and it’s become my go-to for those chilly evenings when I crave something hearty and packed with flavor. The aroma alone – a mix of savory chicken, warm spices, and that unmistakable enchilada zest – is enough to make my mouth water. This easy chicken enchilada chili recipe is so simple to throw together, perfect for busy weeknights but special enough for company. Let’s get cooking!

Why You’ll Love This Chicken Enchilada Chili

You’re going to adore this dish! It’s a flavor explosion that hits all the right notes. Here’s why it’ll become a favorite:

• The taste is incredible – a perfect blend of chili and enchilada flavors.
• It’s a wonderfully spicy chicken enchilada soup hybrid that warms you up.
• Prep time is a breeze, making it perfect for busy weeknights.
• It’s a budget-friendly meal that doesn’t skimp on flavor.
• This hearty dish is super family-friendly, even picky eaters love it!
• You get a fantastic spicy chicken enchilada soup experience with minimal effort.
• It’s a comforting and satisfying meal that feels like a hug in a bowl.

Chicken Enchilada Chili Ingredients

Gathering your chicken enchilada chili ingredients is the first step to this amazing meal. I love how straightforward this list is, making it super accessible for any cook. The key to this recipe’s fantastic flavor comes from the combination of sauces and spices. You’ll need 2 boneless skinless chicken breasts, which we’ll cook until tender and then shred. For that signature enchilada taste, we’re using 2 cups red enchilada sauce and 1 cup green enchilada sauce. The creaminess comes from 1 (22.6 oz) can cream of chicken soup and 1 cup milk. Don’t forget the zesty kick from 1 (10 oz) can Rotel tomatoes with green chiles. For seasoning, have 2 tablespoons chili powder, 1 teaspoon paprika, and 1 teaspoon salt handy. We’re also adding some hearty elements with 1 (15 oz) can black beans, drained and rinsed, and 1 (15 oz) can corn, drained. Finally, for that irresistible cheesy finish, you’ll need 1 cup shredded cheddar cheese and ½ cup sour cream stirred in at the end.

How to Make Chicken Enchilada Chili

Get ready to create the most amazing comfort food! This chicken enchilada chili slow cooker recipe is practically foolproof, and the results are so rewarding. You’ll be amazed at how simple it is to get such deep, delicious flavors.

1. Step 1: Start by placing 2 boneless skinless chicken breasts right into your slow cooker. Pour over the 2 cups red enchilada sauce and the 1 cup green enchilada sauce. This is the flavor base that makes this dish so special.
2. Step 2: Cover the slow cooker and let it work its magic. Cook on high for about 3 hours, or if you have more time, low for 5–6 hours. You want that chicken to be incredibly tender and easy to shred. The aroma filling your kitchen will be incredible!
3. Step 3: Once the chicken is cooked through, carefully remove it from the slow cooker. I like to put it on a plate and shred it with two forks – it comes apart so easily! Then, return the shredded chicken back into the pot with all that delicious sauce.
4. Step 4: Now it’s time to add the creamy goodness and the rest of our delicious ingredients. Stir in the 1 (22.6 oz) can cream of chicken soup, 1 cup milk, the zesty 1 (10 oz) can Rotel tomatoes with green chiles, 2 tablespoons chili powder, 1 teaspoon paprika, and 1 teaspoon salt. Also, add the rinsed 1 (15 oz) can black beans and drained 1 (15 oz) can corn. Finally, stir in 1 cup shredded cheddar cheese. This is where how to make chicken enchilada chili really comes together.
5. Step 5: Give everything a really good stir until it’s well combined. Cover and let it cook on low for another hour. This allows all the flavors to meld beautifully, creating that rich, hearty chili consistency.
6. Step 6: Turn off the heat. This is a little trick for an extra creamy texture: whisk in the ½ cup sour cream until it’s fully incorporated. It adds a lovely tang and smoothness.
7. Step 7: Ladle this amazing chicken enchilada chili into bowls and serve hot. I love topping mine with crunchy tortilla strips, an extra dollop of sour cream, more shredded cheese, fresh cilantro, and some diced avocado. Enjoy every comforting bite!

Pro Tips for the Best Chicken Enchilada Chili

Want to elevate your chili game? I’ve learned a few tricks that make this dish truly special:

• For ultimate tenderness, use a good quality chicken breast and don’t overcook it in the first stage.
• If you’re short on time, a rotisserie chicken is a fantastic shortcut for shredding.
• To make it even creamier and richer, stir in a block of cream cheese along with the sour cream in the final step.
• Don’t skip shredding the chicken finely; smaller pieces distribute better throughout the chili.

What’s the secret to perfect Chicken Enchilada Chili?

The real secret to an authentic chicken enchilada chili lies in the balance of red and green enchilada sauces, plus the cream of chicken soup. This trio creates a deeply flavorful and wonderfully creamy base that’s just irresistible.

Can I make Chicken Enchilada Chili ahead of time?

Absolutely! You can prepare the chili up to the point of adding the sour cream, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before stirring in the sour cream.

How do I avoid common mistakes with Chicken Enchilada Chili?

A common pitfall is blandness; ensure you’re using flavorful enchilada sauces. To prevent your chicken enchilada chili from being bland, don’t skimp on the chili powder and paprika. Also, avoid overcooking the chicken initially, as it can become dry and tough.

Best Ways to Serve Chicken Enchilada Chili

This hearty chili is fantastic on its own, but serving it with a few simple additions really makes it shine. It’s a winner for family dinners or game nights!

One of my favorite ways to serve this is with a side of fluffy cornbread. The slight sweetness of the cornbread is the perfect contrast to the savory, spiced chili. For a more Tex-Mex flair, try serving this chicken enchilada chili with beans alongside some warm tortilla chips or even a simple side salad with lime vinaigrette. The chili itself is so satisfying with the tender chicken and creamy sauce, but these pairings just take it to the next level. It’s a complete meal that’s incredibly comforting and delicious.

Nutrition Facts for Chicken Enchilada Chili

This recipe makes for a wonderfully hearty and flavorful meal. Here’s a breakdown of the nutritional highlights per serving:

• Calories: 280 kcal
• Fat: 14g
• Protein: 25g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: (data not available)
• Sodium: 1700mg

Nutritional values are estimates and may vary based on specific ingredients used, especially regarding sodium content if using low-sodium canned goods.

How to Store and Reheat Chicken Enchilada Chili

Once this delicious chicken enchilada chili has cooled down, proper storage is key to enjoying it later. I always let mine come to room temperature for about an hour before spooning it into airtight containers. This helps prevent excess condensation. For fridge storage, it keeps beautifully for about 3 to 4 days. This makes it perfect for having a quick, creamy chicken enchilada chili lunch ready to go during the week. If you want to keep it even longer, this chili freezes wonderfully for up to 2 months. Just make sure to use freezer-safe containers or heavy-duty freezer bags.

Reheating is just as simple. For refrigerated chili, you can gently warm it on the stovetop over medium-low heat, stirring occasionally, or pop it in the microwave for a minute or two until heated through. For frozen chili, it’s best to thaw it overnight in the refrigerator before reheating. You can also reheat directly from frozen in a saucepan over low heat, stirring frequently, or microwave it in shorter intervals, stirring in between, until it’s piping hot.

Variations of Chicken Enchilada Chili You Can Try

This recipe is wonderful as is, but I love getting creative with it! You can easily adapt this dish to suit your preferences or dietary needs. Here are a few ideas to switch things up:

• White Chicken Enchilada Chili: For a delightful twist, swap out the red and green enchilada sauces for white enchilada sauce and add a can of diced green chiles for a different flavor profile.
• Green Chicken Enchilada Chili: Focus on the green! Use only green enchilada sauce and add extra jalapeños or poblano peppers for a vibrant, zesty kick.
• Instant Pot Version: No time for the slow cooker? You can adapt this recipe for an Instant Pot. Sear the chicken, then add all ingredients (except sour cream) and cook on high pressure for 10-12 minutes, followed by a natural release.
• Healthier Option: Use low-sodium versions of all canned goods and swap the cream of chicken soup for a lighter cream soup or even pureed white beans for added fiber and fewer calories.

Frequently Asked Questions About Chicken Enchilada Chili

What is chicken enchilada chili?

Chicken enchilada chili is a delicious fusion dish that combines the comforting heartiness of chili with the zesty, savory flavors of enchiladas. It typically features tender shredded chicken, a rich sauce base often made with enchilada sauce and creamy elements, beans, and spices. It’s a Tex-Mex inspired dish that’s incredibly satisfying and perfect for a cozy meal.

Can I make chicken enchilada chili without tortillas?

Absolutely! This particular recipe is designed to be a chili, so it doesn’t require tortillas as an ingredient within the chili itself. You can serve it with tortilla strips or chips on the side for scooping, but the chili itself is made chicken enchilada chili without tortillas. This makes it a great option if you’re looking for a gluten-free meal, as noted in the recipe details.

Why is my chicken enchilada chili bland?

If your chicken enchilada chili is coming out bland, there are a few things to check! First, ensure you’re using good quality, flavorful enchilada sauces – sometimes store-bought varieties can vary in intensity. Don’t be shy with the chili powder and paprika either; these spices are key to its characteristic flavor. Also, make sure you’ve seasoned adequately with salt. Sometimes, a squeeze of lime juice at the end can really brighten up the flavors and cut through any richness, making it taste less bland. For more information on flavor profiles, you might find resources on flavor building helpful.

How long does chicken enchilada chili last in the fridge?

This comforting dish stores quite well! Once cooled, you can keep your chicken enchilada chili in an airtight container in the refrigerator for up to 3-4 days. It’s perfect for meal prepping lunches or quick dinners throughout the week. The flavors often meld even more overnight, making it just as delicious on the second or third day. If you’re interested in meal prepping, check out these tips for making meals ahead.

This recipe is a fantastic example of how simple ingredients can create a complex and satisfying dish. For other hearty meal ideas, consider exploring recipes like pappardelle with beef ragu or a comforting roasted carrot soup.

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