Easy Chicken Enchilada Chili: Your New Favorite 20-Minute Weeknight Meal
There’s something inherently comforting and universally loved about Mexican food. Whether it’s the rich, savory flavors of classic chicken enchiladas, the festive simplicity of a taco night, or a hearty bowl of chili, these dishes consistently draw us in. The vibrant spices, the satisfying textures, and the wholesome ingredients make Mexican-inspired cuisine a perennial favorite in kitchens worldwide.
Our blog is a testament to this enduring love affair, with Mexican recipes consistently ranking among our most popular posts. Remember our Mexican Rice Skillet? It’s a prime example of a complete, delicious meal that comes together in one pan in just 25 minutes, earning rave reviews from the entire family. Today, we’re taking that love for quick, flavorful, and family-friendly Mexican-inspired meals to the next level with a recipe that transforms a beloved dinner into an incredibly simple, warm, and comforting chili: our Easy Chicken Enchilada Chili.
Discover the Magic of Chicken Enchilada Chili
This isn’t just another chili recipe; it’s a culinary creation that brings together the best of two worlds: the hearty, warming nature of a classic chili and the distinctive, irresistible flavors of chicken enchiladas. This enchilada chili recipe has been a treasured staple in our home for over a decade, evolving from a simple discovery when we first got married into the perfected version you see today. Its incredible versatility means you can easily adapt it with additional vegetables or switch up ingredients based on what you have on hand or what your family loves. It’s truly a flexible recipe designed for real life.
When the temperatures drop and the days grow shorter, there’s nothing quite like a steaming bowl of chili to warm you from the inside out. While our Crock Pot Chili is a go-to for those slow-cooked days, this chicken enchilada chili offers a fantastic alternative for busy evenings. It comes together remarkably fast – in just about 20 minutes of active cooking – and relies on common pantry staples, making it an ideal choice for any cold or snowy night. This fast and flavorful enchilada chili will quickly become a cherished part of your weeknight dinner rotation.
Essential Ingredients for Your Chicken Enchilada Chili
One of the beauties of this easy chicken chili recipe is its reliance on readily available ingredients. You likely have most of these on hand already! Here’s what you’ll need to create this delicious, comforting meal:
- Chicken Breasts: We recommend boneless, skinless chicken breasts, cut into bite-sized pieces for quick cooking and easy eating. You can also use chicken thighs or even pre-cooked rotisserie chicken for an even faster meal.
- Onion: A small onion, chopped, forms the aromatic base of our chili, adding a layer of savory sweetness.
- Corn Kernels: Frozen corn is convenient and adds a pleasant sweetness and texture. Fresh or canned corn (drained) can also be used.
- Black Beans: Canned black beans, thoroughly drained, contribute protein, fiber, and a wonderfully creamy texture.
- Rotel Tomatoes: These diced tomatoes with green chilies are a game-changer, infusing the chili with a perfect balance of tomato tang and a mild, zesty kick. Adjust the heat level by choosing mild or hot Rotel.
- Enchilada Sauce: The star of the show! Use your favorite brand and preferred heat level (mild, medium, or hot) of red enchilada sauce to give this chili its distinctive, rich enchilada flavor.
- Tomato Sauce: A can of plain tomato sauce helps to create the perfect chili consistency and rounds out the tomato base.
- Cheddar Cheese: Shredded cheddar cheese is an optional but highly recommended garnish, melting beautifully into the warm chili.
- Fritos: Crushed Fritos add a fantastic salty crunch and a nostalgic, chili-parlor touch. Feel free to use regular or Chili Cheese Fritos for extra flavor.
These simple ingredients combine to create a powerhouse of flavor that truly mimics the essence of enchiladas in a bowl. It’s a wholesome meal that doesn’t compromise on taste or speed.
Step-by-Step: How To Make Chicken Enchilada Chili
For detailed measurements and the FULL PRINTABLE recipe card, please scroll to the bottom of this post.
- Brown the Chicken and Onions: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add your bite-sized chicken pieces and chopped onions. Cook, stirring occasionally, until the chicken is browned on all sides and the onions are softened and translucent, about 5-7 minutes. The chicken doesn’t need to be fully cooked through at this stage, as it will continue to cook as the chili simmers. Browning adds depth of flavor, a crucial step for a rich chili.
- Add the Corn: Stir in the frozen corn kernels. Continue to cook for about 2 minutes, just until the corn thaws and begins to warm through.
- Combine Liquid Ingredients: Pour in the drained black beans, Rotel diced tomatoes with green chilies, enchilada sauce, and tomato sauce. Stir everything together well, ensuring all ingredients are fully incorporated.
- Simmer to Perfection: Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes. This simmering time allows all the flavors to meld beautifully and ensures the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Serve and Garnish: Ladle the hot chicken enchilada chili into bowls. Top generously with shredded cheddar cheese, which will melt into a gooey, savory layer, and a sprinkle of crushed Fritos for that essential salty crunch. Serve immediately and enjoy!
This streamlined process makes for an incredibly efficient cooking experience without sacrificing any of the deep, satisfying flavors. It’s truly a perfect solution for a quick yet wholesome family dinner.
Creative Variations: What Else Can I Add To Chili?
Chili is a dish ripe for customization, and this chicken enchilada chili is no exception. While we might endlessly debate “beans or no beans” in traditional chili, this enchilada version welcomes a plethora of additions. Feel free to get creative and tailor it to your family’s preferences:
- Beans, Glorious Beans: While black beans are specified, don’t be afraid to mix things up! Kidney beans, pinto beans, or a combination of your favorite canned beans (always drained and rinsed) would be fantastic additions, boosting both protein and fiber.
- Veggies Galore: Want to sneak in more vegetables? Diced bell peppers (any color), zucchini, carrots, or even sweet potatoes can be added with the onions or simmered into the chili. For a bit of heat and freshness, consider adding diced jalapeños or serrano peppers.
- Alternative Proteins: Not a chicken fan or simply want to try something different? This chili is just as delicious with ground turkey or ground beef. Simply brown the ground meat with the onions in step 1, breaking it apart as it cooks, then drain any excess fat before proceeding with the recipe. For a vegetarian option, omit the chicken and add extra beans, corn, or a plant-based ground “meat” substitute.
- Make it Creamy: For an extra layer of richness and a wonderfully creamy texture, melt in a few ounces of cream cheese or a dollop of sour cream (or Greek yogurt for a lighter option) during the last few minutes of simmering. Stir until fully incorporated for a decadent, velvety chili.
- Spice it Up (or Down!): Adjust the heat to your liking. Add a pinch of cayenne pepper, chili powder, or smoked paprika for more depth. A dash of hot sauce when serving can also elevate the kick. If you prefer it milder, ensure you use mild enchilada sauce and Rotel.
- Fresh Herbs: A handful of freshly chopped cilantro stirred in just before serving brightens the entire dish and adds an authentic Mexican aroma.
The possibilities are truly endless, allowing you to make this chicken enchilada chili uniquely yours. Don’t be afraid to experiment!
Storage and Meal Prep Tips
One of the many reasons we love this chicken enchilada chili is how well it stores, making it perfect for meal prep or enjoying leftovers throughout the week.
- Refrigeration: Any leftover chili can be stored in an airtight container in the fridge for 4-5 days. It often tastes even better the next day as the flavors have more time to meld!
- Freezing: This chili freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for 3-4 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat gently on the stovetop over low heat, stirring occasionally, or warm individual portions in the microwave. If the chili is too thick after thawing, you can add a splash of chicken broth or water to reach your desired consistency.
Having a batch of this flavorful chili ready to go makes busy weeknights a breeze, providing a wholesome and delicious meal with minimal effort.
Perfect Pairings: What Goes With Enchilada Chili?
A comforting bowl of chicken enchilada chili is a meal in itself, but it can be elevated even further with the right accompaniments. Here are some fantastic suggestions to complete your Mexican-inspired feast:
- Best Cornbread: A classic chili pairing, warm, crumbly cornbread is perfect for soaking up every last drop of the flavorful broth. Our recipe is simple and guarantees a delicious side.
- Guacamole: Freshly made guacamole adds a cool, creamy, and tangy contrast to the warm, spicy chili. It’s also a great way to add healthy fats and a burst of fresh flavor.
- Restaurant Style Salsa: A vibrant, zesty salsa provides a refreshing bite and can be used as a topping or served alongside with tortilla chips for dipping.
- Corn Fritters: For an extra corn boost and a delightful crispy texture, corn fritters make an excellent, unexpected side.
- Sour Cream or Greek Yogurt: A dollop on top adds a cool, creamy element that beautifully balances the chili’s warmth and spice.
- Sliced Avocado: Fresh avocado slices provide a rich, buttery texture and a mild flavor that complements the chili wonderfully.
- Fresh Cilantro and Lime Wedges: A sprinkle of fresh cilantro and a squeeze of lime juice brighten the entire dish, adding a burst of fresh, herbaceous, and zesty notes.
- Tortilla Chips: Beyond Fritos, crunchy tortilla chips are perfect for scooping up the chili or adding an extra layer of texture.
- Mexican Rice: For a more substantial meal, a simple side of fluffy Mexican rice can round out the plate.
Mix and match these sides to create a complete and satisfying meal that everyone will love.
More Comforting Dinner Recipes to Explore
If you love hearty, satisfying meals that bring warmth and flavor to your table, be sure to check out some of our other popular dinner recipes. These dishes are perfect for family dinners, entertaining, or simply treating yourself to a delicious homemade meal:
- Classic Beef Chili: A timeless recipe for a rich, meaty chili.
- Sweet & Savory Bourbon Chicken: A flavorful chicken dish with a sticky, delicious glaze.
- Quick Texas Chili: For those who prefer a bold, bean-free chili experience.
- Hearty Wet Burrito: A deconstructed burrito smothered in savory sauce.
- Cheesy Chicken Stuffed Shells: Pasta shells filled with a creamy chicken mixture, baked to perfection.
- Sausage Penne Pasta: A simple yet incredibly satisfying pasta dish with flavorful sausage.
- Slow Cooker Balsamic Pork: Tender, succulent pork easily made in your slow cooker.
Chicken Enchilada Chili
Video
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 small onion, chopped
- 1 cup frozen corn
- 15 oz black beans, drained
- 10 oz diced tomatoes with green chilies, Rotel brand recommended
- 10 oz enchilada sauce , choose your preferred heat level
- 8 oz tomato sauce
- 1/2 cup Shredded Cheddar Cheese, optional garnish
- Crushed Fritos, optional garnish (Chili Cheese Fritos for extra flavor)
Instructions
- In a large pan, brown the chicken pieces and chopped onions together over medium-high heat until the chicken is browned and the onions are softened. This usually takes about 5-7 minutes.1 pound boneless skinless chicken breasts, 1 small onion
- Add the frozen corn to the pot. Stir well and let it cook for about 2 minutes, just until the corn is thawed and warmed through.1 cup frozen corn
- Pour in the drained black beans, diced tomatoes with green chilies (Rotel), enchilada sauce, and tomato sauce. Stir everything thoroughly to combine all the flavors. Bring the mixture to a boil.15 oz black beans, 10 oz diced tomatoes with green chilies, 10 oz enchilada sauce, 8 oz tomato sauce
- Once boiling, reduce the heat to low, cover the pot, and let the chili simmer for 15 minutes. This allows the flavors to deepen and the chicken to become perfectly tender.
- To serve, ladle the warm chili into bowls and top with shredded cheddar cheese and a generous sprinkle of crushed Fritos. Enjoy your quick and delicious Chicken Enchilada Chili!1/2 cup Cheddar Cheese, Chili Cheese Fritos
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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