Chicken Enchilada Chili

Chicken Enchilada Chili

Chicken Enchilada Chili

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Yes, it has a long ingredient list but it’s mainly just opening cans.  This Chicken Enchilada Chili is actually easy to make and tastes wonderful.


  • 2 tablespoons butter
  • 1-1/2 pounds boneless skinless chicken breast, cut into ½-inch pieces
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon minced garlic
  • 1 (32-ounce) carton chicken broth
  • 2 (15-ounce) cans green enchilada sauce (1)
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chilies, drained
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder (2)
  • ½ teaspoon ground coriander
  • 1 (8-ounce) package shredded Monterey Jack cheese
  • 1 cup sour cream
  • Garnish:  sliced green onion


In a large Dutch oven, melt butter over medium heat.  Add chicken and next 3 ingredients; cook, stirring occasionally, for 8 to 10 minutes or until chicken is browned and cooked through.  Stir in broth and next 8 ingredients.  Bring to a boil, reduce heat and simmer 30 minutes. (3)

Gradually add cheese, stirring until melted.  Add sour cream, stirring until melted.  Garnish with green onion, if desired.


(1)     I couldn’t find green enchilada sauce so I just got red.

(2)     I used half the amount of chili powder because we don’t like things too hot.

(3)     I wouldn’t hesitate to make this in my slow cooker.  You’d probably want to cook the chicken, onion, pepper and garlic first and then put everything in the cooker for about 4 hours on low.

from Cooking with Paula Deen Magazine, January/February 2014 

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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