Description
If you’re craving a rich, cheesy, and comforting meal, this Cheesy Chicken Enchilada Chili is just what you need! A blend of Mexican enchilada flavors and classic chili, this dish is thick, creamy, and loaded with shredded chicken, beans, spices, and melted cheese. Whether you cook it on the stove, in a slow cooker, or in an Instant Pot, this easy, one-pot recipe is a guaranteed crowd-pleaser.
Ingredients
Scale
Main Ingredients:
- 2 large boneless, skinless chicken breasts (or thighs)
- 2 cups red enchilada sauce
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 ½ cups shredded cheese (Cheddar, Monterey Jack, or Mexican blend)
- 4 oz cream cheese (optional for extra creaminess)
Seasonings & Spices:
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Optional Toppings:
- Sour cream
- Diced avocado
- Cilantro
- Green onions
- Crushed tortilla chips
- Jalapeño slices
Instructions
Stovetop Method:
- Sauté aromatics: In a large pot over medium heat, add a drizzle of oil. Sauté the diced onion and garlic until softened and fragrant.
- Cook the chicken: Add the chicken breasts, enchilada sauce, diced tomatoes, beans, corn, broth, and spices. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the chicken is tender.
- Shred the chicken: Remove the chicken, shred it with two forks, and return it to the pot.
- Add cheese: Stir in shredded cheese and cream cheese (if using) until melted and smooth.
- Serve: Ladle into bowls, top with your favorite toppings, and enjoy!
Slow Cooker Method:
- Add all ingredients (except cheese) to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken, stir in cheese, and let it melt before serving.
Instant Pot Method:
- Set the Instant Pot to Sauté mode. Cook onions and garlic until softened.
- Add chicken, beans, tomatoes, corn, broth, enchilada sauce, and spices. Stir well.
- Seal and cook on high pressure for 15 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.
- Remove and shred the chicken, then stir it back into the pot. Add cheese, mix well, and serve.
Notes
Use fire-roasted ingredients for extra depth of flavor.
Shred the chicken finely so it absorbs the sauce better.
Add cream cheese for an ultra-creamy texture.
Toast the spices before adding liquids to enhance flavor.
Make it ahead! It tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes