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Chicken Enchilada Chili

October 13, 2022 By Dawn 7 Comments

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Chicken Enchilada Chili is a hearty chili made with enchilada sauce, black beans, chili beans, tomatoes, and more, easy to make and totally delicious.

Looking down at two bowls of chicken enchilada chili with tortila chips on the side.

Chicken enchilada chili is super easy to make and is ready in under an hour. It’s full of flavor and may just replace your current chili recipe.

This chicken enchilada chili is perfect for those days when you want something to warm you up and fill you up. It still has the beans that you find in most chilis, but the enchilada sauce gives a different flavor to it.

Looking at a side view of two bowls of chicken enchilada chili.

Helpful Tips:

  • Chicken thigh meat can be used instead of chicken breast.
  • Saute the onions before adding the other ingredients. This brings out the flavor of the onions.
  • I would recommend that you rinse the black beans. For the chili beans with gravy, you will want to add the gravy to the chili.
  • If you prefer you can add the beans that you like to this recipe. My preference is black beans and chili beans.
  • If you want a spicier chili, add medium or hot enchilada sauce or add additional chili powder.
  • Before adding salt and pepper to the chili wait until the ingredients are combined to see if you desire the salt and pepper.
  • Leftovers can be stored in the refrigerator for 3 to 4 days.
  • This recipe can be frozen. Place in an airtight container before freezing.

Steps for making Chicken Enchilada Chili

Step one

Add the oil and chopped onions to a large Dutch oven. Saute until tender.

Chopped onion in a Dutch oven.

Step two

Add the cooked chicken, beans, green chilies, cream of chicken soup, and diced tomatoes, and stir until well combined.

The beans, chilies, soup, and soup is added to the Dutch oven.
The enchilada sauce is added to the chili.

Step three

Stir in the enchilada sauce and mix well.

Step four

Mix in the sour cream and seasoning.

Chicken enchilada chili in a Dutch oven.

Step five

Bring to a boil and reduce heat. Continue to cook for 20 to 30 minutes or until the flavors are blended.

Take a look at more of my favorite chili and soup recipes:

  • Chicken Curry Chicken
  • Easy Southwest Soup
  • White Bean, Cabbage, and Andouille
Over looking two bowls filled with chicken chili.

If you make this chicken enchilada chili I would love to hear about it! Please leave me a comment and a rating.

Looking down at two bowls of chicken enchilada chili with tortila chips on the side.

Chicken Enchilada Chili

Chicken Enchilada Chili a hearty chili made with enchilada sauce, black beans, chili beans, tomatoes and more, easy to make and totally delicious.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Tex-Mex
Keyword: Chicken enchilada chili, chicken chili
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 337kcal
Author: Dawn

Ingredients

  • 2 large cooked chicken breast cut into bite-size pieces
  • 1 small onion chopped
  • 2 tablespoons olive oil
  • 14.5 ounce can diced tomatoes
  • 7 ounce can green chilies
  • 10.5 ounce can cream of chicken soup
  • 15.5 ounce can black beans drained and rinsed
  • 15.5 ounce can chili beans in chili gravy
  • 19 ounce red enchilada sauce I used mild
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper optional

Instructions

  • Heat the olive oil in a Dutch oven over medium heat. Add the onion to the Dutch oven and cook for about 8 to 10 minutes or until the onion is tender.
  • Once the onion is tender add the diced tomatoes, green chilies, cream of chicken soup, black beans, and chili beans with gravy and mix until combined. Stir in the red enchilada sauce until well blended. Add the sour cream, chili powder, and cumin, stir until well combined.
  • Bring to a boil and reduce heat to medium-low and cook for 20 to 30 minutes. Serve with additional sour cream, cheddar cheese, green onions, tortilla chips, or your preference.

Notes

  1. Saute the onion before adding the remaining ingredients. This will bring out the flavor of the onion.
  2. I would recommend rinsing the black beans.
  3. You can add different types of beans to this recipe.
  4. To make the recipe spicier use medium or hot enchilada sauce. You can also adjust the chili powder and cumin.
  5. Serve the chili with additional sour cream, tortilla chips, green onions, cheddar cheese, or your favorite toppins.ย 
  6. Store the leftovers in the refrigerator for 3 to 4 days.
  7. For longer than 4 days you can freeze leftovers in an airtight container.ย 
ย 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 337kcal | Carbohydrates: 34.2g | Protein: 18.6g | Fat: 14.7g | Saturated Fat: 4.3g | Cholesterol: 37mg | Sodium: 1616mg | Potassium: 437mg | Fiber: 8.3g | Sugar: 4.3g | Calcium: 120mg | Iron: 4mg

This recipe was originally published on January 1, 2018. It has been updated with new content and pictures on October 13, 2022.

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Reader Interactions

Comments

  1. [email protected]'s Recipes

    January 1, 2018 at 11:50 pm

    Looks hearty, flavourful and so delicious! Happy New Year, Dawn.

    Reply
  2. David @ Spiced

    January 2, 2018 at 7:46 am

    This sounds like my idea of a delicious chili, Dawn! What a fun idea to turn these flavors into chili-form. It’s bitterly cold here, and we’re in serious need of warming comfort food. I think a nice big pot of chili could do the trick! Happy New Year, my friend!

    Reply
  3. Karen (Back Road Journal)

    January 2, 2018 at 12:32 pm

    Well I do like enchiladas so I’m sure I would enjoy this chili. Happy New Year.

    Reply
  4. John/Kitchen Riffs

    January 2, 2018 at 7:11 pm

    What a neat idea for chili! We have chili all the time at this time of the year (had some tonight!), so I gotta try this. Thanks!

    Reply
  5. Amelia

    January 3, 2018 at 1:33 am

    Hi Dawn, your flavorful chicken emchilada chili look very inviting, it would be very nice to mop up all the gravy with french loaf. :)) Thanks for sharing.

    Happy New Year to you and wish you all the best in 2018.
    regards,
    Amelia

    Reply
  6. Amy (Savory Moments)

    January 4, 2018 at 9:03 am

    This looks super tasty and perfect for this super cold weather we are having right now! Happy New Year!

    Reply
  7. Ron

    October 14, 2022 at 6:39 am

    5 stars
    Wow, I haven’t thought about chicken enchilada soups in ages. My first thought after reading this was the memory of eating chicken enchilata soup at Applebee’s when we lived in the US.
    You got my taste buds going on this one. It will be made as soon as I sort out a few substitutions for the cream of chicken condensed soup and chili beans.
    Thanks for the memory and inspiration…

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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