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Chicken Enchilada Chili

A bowl of Chicken Enchilada Chili topped with sour cream, sliced avocado, shredded cheese, tortilla chips, and fresh cilantro.
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Chicken Enchilada Chili is a hearty, one-pot Tex-Mex inspired dish that combines the bold flavors of enchiladas with the warmth of classic chili. Perfect for weeknight dinners, meal prep, or freezer storage.

Ingredients

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  • 2 tablespoons avocado oil
  • 1½ cups diced yellow onion
  • 1 cup diced red bell pepper
  • 4 garlic cloves, minced
  • 2 pounds ground chicken (preferably dark meat)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons tapioca flour
  • 2 tablespoons tomato paste
  • Two 4-ounce cans diced green chiles
  • One 14.5-ounce can fire-roasted diced tomatoes
  • One 15-ounce jar red enchilada sauce
  • 2 cups low-sodium chicken broth
  • One 15-ounce can black beans (drained and rinsed)
  • One 15-ounce can kidney beans (drained and rinsed)
  • Optional toppings: sliced avocado, sour cream or Greek yogurt, corn chips, jalapeños, cilantro, shredded Monterey Jack cheese

Instructions

  1. Heat avocado oil in a large pot or Dutch oven over medium-high heat.
  2. Add diced onion, red bell pepper, and garlic. Sauté for about 4 minutes until vegetables are tender.
  3. Add ground chicken, cook until no longer pink while breaking it up with a spoon. Drain excess fat if needed.
  4. Stir in salt, pepper, chili powder, cumin, paprika, and oregano. Cook for 2 minutes until fragrant.
  5. Add tapioca flour and tomato paste. Stir until well combined.
  6. Add diced green chiles, fire-roasted tomatoes, enchilada sauce, and chicken broth. Stir to combine.
  7. Bring to a simmer, then add black beans and kidney beans.
  8. Reduce heat and simmer for 15–20 minutes to allow flavors to meld.
  9. Adjust consistency with more broth if needed. Serve hot with your favorite toppings.

Notes

  • Use ground turkey as an alternative to chicken.
  • Swap tapioca flour with cornstarch or arrowroot for thickening.
  • Can be made in a slow cooker or Instant Pot.
  • Freezes well—store in airtight containers and thaw overnight before reheating.
  • Add more vegetables like corn or zucchini for variety.

Nutrition

Find it online: https://recipeeasily.com/chicken-enchilada-chili-recipe/