Chicken Enchilada Chili is a hearty chili made with enchilada sauce, black beans, chili beans, tomatoes, and more, easy to make and totally delicious.
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.
- 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
Add the oil and chopped onions to a large Dutch oven. Saute until tender.
Add the cooked chicken, beans, green chilies, cream of chicken soup, and diced tomatoes, and stir until well combined.
Stir in the enchilada sauce and mix well.
Mix in the sour cream and seasoning.
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:
If you make this chicken enchilada chili I would love to hear about it! Please leave me a comment and a rating.
Chicken Enchilada Chili
- 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
- 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.
- Saute the onion before adding the remaining ingredients. This will bring out the flavor of the onion.
- I would recommend rinsing the black beans.
- You can add different types of beans to this recipe.
- To make the recipe spicier use medium or hot enchilada sauce. You can also adjust the chili powder and cumin.
- Serve the chili with additional sour cream, tortilla chips, green onions, cheddar cheese, or your favorite toppins.
- Store the leftovers in the refrigerator for 3 to 4 days.
- For longer than 4 days you can freeze leftovers in an airtight container.
This recipe was originally published on January 1, 2018. It has been updated with new content and pictures on October 13, 2022.