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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
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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. 
  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. 
 
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