Amazing Chicken Enchilada Chili Recipe
A comforting and flavorful Tex-Mex fusion dish, Chicken Enchilada Chili blends the heartiness of chili with the zest of enchiladas. This one-pot meal features tender shredded chicken, creamy sauces, beans, and cheese, making it perfect for weeknight dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 1 cup green enchilada sauce
- 1 (22.6 oz) can cream of chicken soup
- 1 cup milk
- 1 (10 oz) can Rotel tomatoes with green chiles
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Toppings: tortilla strips, sour cream, shredded cheese, cilantro, diced avocado
Instructions
- Place chicken breasts into a crockpot and pour in the red and green enchilada sauces.
- Cover and cook on high for 3 hours (or low for 5–6 hours) until chicken is tender.
- Remove chicken, shred it, and return to the pot.
- Add cream of chicken soup, milk, Rotel, chili powder, paprika, salt, black beans, corn, and shredded cheese. Stir well.
- Cook on low for another hour.
- Turn off heat and whisk in sour cream.
- Serve hot with desired toppings.
Notes
- You can use rotisserie chicken as a time-saving alternative.
- For a thicker soup, reduce milk or add cream cheese.
- To make it spicier, add jalapeños or cayenne pepper.
- Use low-sodium versions of canned ingredients to reduce salt.
- This chili freezes well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sodium: 1700mg
- Fat: 14g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
Find it online: https://bakerslider.com/chicken-enchilada-chili-recipe/