Chicken Enchilada Chili

Q: Can I skip the tapioca flour or use a thickener substitute?

Yes, if you don’t have tapioca flour, swap it with cornstarch , arrowroot , or even all-purpose flour . Alternatively, blend a cup of the chili and stir it back in to naturally thicken.

Q: Is this chili spicy and how can I make it milder?

This version has a medium heat level. To tone it down, use mild enchilada sauce and skip the jalapeños. For a spicier version, add chipotle powder or hot sauce to taste.

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Looking for a comforting bowl of chili with a bold, Tex-Mex spin? This Chicken Enchilada Chili recipe brings together the spicy, savory flavors of enchiladas and the soul-warming heartiness of chili—all in one easy, one-pot meal. Whether you’re planning a cozy night in, meal prepping for the week, or feeding a crowd, this chicken chili hits all the right notes. Don’t miss our slow-cooker chicken and gravy recipe if you’re looking for another cozy dinner idea with minimal cleanup.

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Why Chicken Enchilada Chili is the Ultimate Comfort Food

Combining Two Classics into One

At first glance, Chicken Enchilada Chili may sound like a mashup, but it’s actually a brilliant harmony of two beloved comfort foods. The classic bold spices of chili—think cumin, paprika, and chili powder—mingle perfectly with the rich tomato and smoky pepper base of enchilada sauce. Add a can of fire-roasted tomatoes, a touch of garlic, and green chiles, and you’ve got a deeply layered flavor profile that’s both familiar and exciting.

This dish is ideal for anyone who loves Tex-Mex flavors but wants something more spoonable than a taco or burrito. And while beef chili has its place, the ground chicken in this recipe keeps things lighter without sacrificing taste.

Versatile, Budget-Friendly, and Family-Approved

One of the best parts of this recipe is its adaptability. Short on time? Use pre-diced frozen onions and peppers. Want to stretch it further? Add corn, rice, or extra beans. Feeding picky eaters? Let everyone build their bowl with toppings they love.

This flexibility also makes Chicken Enchilada Chili a wallet-friendly favorite. The bulk of the ingredients—beans, tomato paste, enchilada sauce—are pantry staples. And since the chili serves four generous portions (or more, depending on toppings), you’ll get plenty of bang for your buck. Discover great ideas like this crockpot kielbasa and green beans for another cost-saving family meal.

Healthier Yet Satisfying

This chili skips the heavy cream and fatty cuts of meat without losing its comfort-food appeal. With lean ground chicken, fiber-rich black and kidney beans, and a moderate amount of healthy fat from avocado oil, it’s a feel-good meal you’ll actually want to eat again tomorrow.

Plus, using tapioca flour as a thickener gives the soup a silky texture without gluten or cornstarch—perfect for those following a gluten-free or Whole30-friendly lifestyle.

For more protein-packed comfort food, don’t miss our chicken breast in white wine cream sauce, a dinner recipe that’s as elegant as it is easy.

Ingredients You’ll Need for Chicken Enchilada Chili

Pantry Staples to Gather

Before you begin, take a moment to raid your pantry. Here’s what you’ll want on hand:

Ingredient	Quantity
Avocado oil	2 tbsp
Yellow onion (diced)	1½ cups
Red bell pepper (diced)	1 cup
Garlic cloves (minced)	4 cloves
Chili powder	2 tsp
Ground cumin	1 tsp
Paprika	1 tsp
Dried oregano	1 tsp
Salt & pepper	to taste
Tomato paste	2 tbsp
Diced green chiles (canned)	2 × 4 oz cans
Fire-roasted diced tomatoes	1 × 14.5 oz can
Red enchilada sauce	1 × 15 oz jar
Chicken broth	2 cups
Black beans (rinsed and drained)	1 × 15 oz can
Kidney beans (rinsed and drained)	1 × 15 oz can
Tapioca flour	2 tbsp

Using pantry staples in creative ways is the key to smart cooking. Looking for inspiration? Try our stuffed pepper casserole—another dish that layers flavor without much fuss.

Protein Choices and Substitutions

The recipe calls for 2 pounds of ground chicken, preferably dark meat for juiciness. But if you’re in a pinch, ground turkey works beautifully too. For a plant-based version, swap in lentils or crumbled tofu with extra beans.

Don’t skip the step of draining excess fat after browning the meat—it keeps your chili hearty without getting greasy.

Enchilada Sauce and Why It Matters

Not all enchilada sauces are created equal. Go for one that’s bold but not overly salty. Brands like Siete Foods offer clean, flavorful options if you’re going gluten- or dairy-free. If you love heat, try a chipotle-infused sauce for a smoky kick.

Using a good enchilada sauce not only deepens the flavor but also cuts down prep time—no need to mix your own spice base from scratch.

Step-by-Step Instructions to Make Chicken Enchilada Chili

Sautéing the Aromatics and Building the Flavor Base

Start by heating 2 tablespoons of avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced yellow onions, red bell pepper, and minced garlic. Stir occasionally and cook until softened, about 4–5 minutes. This aromatic mix lays the flavorful foundation for your Chicken Enchilada Chili.

Don’t rush this step—developing a rich, slightly sweet base from the onions adds depth to the final dish.

Browning the Chicken and Seasoning It Right

Add the ground chicken to your pot. Use a wooden spoon to break it up into small crumbles as it cooks. Continue stirring until the meat is no longer pink, about 5–7 minutes. Once cooked, drain off any excess fat to avoid greasiness.

Next, sprinkle in the chili powder, cumin, paprika, oregano, salt, and black pepper. Let the spices toast in the hot pan for about 2 minutes—this activates their oils and enhances their aroma. Then stir in the tapioca flour and tomato paste. This mixture thickens the chili and binds the flavors together beautifully.

Simmering with Sauce, Beans, and Broth

Now the real magic happens. Add diced green chiles, fire-roasted tomatoes, enchilada sauce, and chicken broth. Stir everything together and bring it to a simmer. The blend of canned and fresh ingredients makes this dish both flavorful and incredibly easy to pull off.

Once the chili starts bubbling gently, add the drained and rinsed black and kidney beans. Reduce the heat to low and let it simmer for another 15–20 minutes. This gives the beans time to soften and soak up all the spicy, savory goodness.

This is the ideal time to check the consistency—if it’s too thick, add a bit more broth. Too thin? Let it simmer uncovered for a few extra minutes. Discover great ideas like our creamy scalloped potatoes to round out your dinner table with another comforting side.

Optional Add-ins and Adjustments

The beauty of this chili is how easy it is to customize. Want extra veggies? Toss in some corn or zucchini. Craving a spicier bite? Add a splash of hot sauce or a pinch of cayenne.

You can even blend a portion of the soup and stir it back in to thicken it without flour—great for gluten-free diets. The key here is flexibility, so don’t be afraid to make it your own.

Serving Suggestions for the Perfect Bowl

Toppings Bar for a Customizable Experience

One of the most fun ways to enjoy this dish is with a toppings bar. Let everyone top their chili exactly how they like it. Here are some delicious topping ideas:

Shredded Monterey Jack or Cheddar cheese
Sliced avocado
Sour cream or Greek yogurt
Fresh cilantro
Corn chips or Fritos
Sliced jalapeños
Lime wedges

This setup makes dinner interactive and fun—especially for kids or picky eaters. Don’t miss our tuna salad boats if you’re looking for another customizable lunch or dinner idea.

Best Sides to Pair With Chicken Enchilada Chili

While this hearty chili stands strong on its own, a few simple sides elevate the experience. Try pairing it with warm cornbread, tortilla chips, or even a fresh cucumber-avocado salad for a cooling contrast.

A rice base is another great option—serve the chili over white or Mexican rice for a burrito-bowl-style dinner.

Beverage Pairings That Bring It Together

Want to impress your guests (or yourself)? Pair this flavorful chili with a crisp, cold beer like a Mexican lager or IPA. Not a beer fan? A sparkling lime agua fresca or even a citrusy white wine can complement the spice beautifully.

For colder months, a warm mug of Mexican hot chocolate for dessert is a cozy, on-theme finish.

Storage, Meal Prep & Freezing Tips

How to Refrigerate for Later Use

Once the chili cools to room temperature, transfer it into airtight containers. It will keep well in the refrigerator for up to 4 days. This makes it ideal for batch cooking or busy weeknight dinners.

The flavors continue to deepen overnight, making leftovers even better the next day.

Make-Ahead and Freezer Instructions

Chicken Enchilada Chili freezes like a dream. Let it cool fully, then portion it into freezer-safe bags or containers—leaving a bit of space for expansion. Label and date everything so you can keep track of freshness.

To reheat, thaw in the fridge overnight and warm on the stovetop. Add a splash of broth if it thickened during freezing. For a fast lunch, microwave individual servings in 1-minute intervals, stirring in between.

Don’t miss our freezer-friendly white chicken chili recipe for more cozy, prep-ahead meals.

Turning Leftovers Into New Meals

Got leftovers? Reinvent them! Spoon chili over baked sweet potatoes, fold it into tortillas for chili burritos, or stir into cooked pasta for a Tex-Mex chili mac.

These make great second-day lunches that are anything but boring.

FAQs About Chicken Enchilada Chili

Can I make this Chicken Enchilada Chili in a crockpot or Instant Pot?

Absolutely. For the crockpot, brown the meat with onions and spices first, then add all ingredients and cook on low for 4 hours. For the Instant Pot, sauté the aromatics and meat on “Sauté” mode, add remaining ingredients, then pressure cook on high for 10 minutes with a quick release.

What’s the best enchilada sauce to use?

A high-quality red enchilada sauce makes all the difference. Look for options without added sugar or preservatives. Siete Foods and Hatch are two great brands known for clean ingredients and bold flavor.

Can I skip the tapioca flour or use a thickener substitute?

Yes, if you don’t have tapioca flour, swap it with cornstarch, arrowroot, or even all-purpose flour. Alternatively, blend a cup of the chili and stir it back in to naturally thicken.

Is this chili spicy and how can I make it milder?

This version has a medium heat level. To tone it down, use mild enchilada sauce and skip the jalapeños. For a spicier version, add chipotle powder or hot sauce to taste.

Conclusion: Why You’ll Want to Make This Chili Again and Again

Whether you’re chasing cozy fall flavors, prepping meals for a hectic week, or just craving something hearty and satisfying, this Chicken Enchilada Chili delivers on every front. It’s bursting with flavor, easy to make, and totally customizable—from protein swaps to your favorite toppings.

This one-pot wonder is proof that comfort food doesn’t have to be complicated. So next time the weather cools or your dinner routine needs a shake-up, remember: bold, rich, and spicy-smooth Chicken Enchilada Chili has your back.

Check out our slow cooker beef curry recipe for another deeply satisfying dinner you can set and forget.

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