FREQUENTLY ASKED QUESTIONS :
Can I use rotisserie or leftover chicken?
Absolutely! Just skip the searing step and add your pre-cooked chicken when you stir in the tomatoes, beans, and corn.
Can I make this in a slow cooker?
Yes—just sauté the onions, peppers, and garlic first for best flavor. Then add everything (including raw chicken) to the slow cooker and cook on low for 6–7 hours or high for 3–4. Shred the chicken at the end and stir it back in.
Is this spicy?
Not as written, but you can easily spice it up with a dash of chili powder, hot sauce, or a pinch of cayenne pepper. Using hot enchilada sauce also adds a nice kick.
Can I freeze leftovers?
Definitely! This chili freezes beautifully. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
What other toppings work well?
Try diced avocado, sliced jalapeños, chopped green onions, crushed tortilla chips, or even a drizzle of ranch dressing.
📖 Recipe
Chicken Enchilada Chili
Ingredients
- 1 + ¼ pounds boneless chicken breasts or 2 - 3 cups cooked
- sea or kosher salt and fresh black pepper
- 2 tablespoons olive oil divided
- ½ cup diced red or yellow onion
- ⅓ cup diced bell pepper
- 1 clove minced garlic
- ½ teaspoon dried oregano
- 1 can 14 ounces petite diced tomatoes
- 1 can 15 ounces enchilada sauce
- 1 can 14 ounces black beans, drained and rinsed
- 1 + ½ cups corn
For Serving:
- sour cream
- shredded sharp cheddar or pepper jack
- tortilla chips
Instructions
- Cut the chicken into bite-sized pieces and season well with salt and pepper.
- In a Dutch oven or large heavy-duty saucepan heat the oil over medium heat. Add the chicken and turn every 2 - 3 minutes to cook on all sides. Remove to a plate and cover with foil.
- Add the remaining tablespoon oil to the pan and saute the onion, pepper and garlic with a few dashes salt and pepper. Cook until soft, stirring often about 7 - 8 minutes.
- Add the chicken back to the pan with the oregano and toss with the veggies.
- Stir in the tomatoes, enchilada sauce, black beans and corn with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Bring to a slow simmer and cook 30 minutes, stirring often. Taste and season with more salt and pepper as needed.
- Serve with a sprinkle of cheese, a dollop of sour cream and a handful of chips for scooping and dunking.
Nutrition
Chicken Enchilada Chili is one of those simple, crowd-pleasing recipes that never gets old. It’s cozy, comforting, and packed with flavor—but also super easy to throw together with ingredients you probably already have in your pantry.
Perfect for game day, chilly nights, or meal prepping for the week. Add some toppings, grab a handful of chips, and you’re in business.
Let me know how it turns out for you—and what toppings you love most!
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