Chicken Enchilada Chili

This chicken enchilada chili can be prepared in advance and refrigerated or frozen, so it’s ready and waiting for you.

Chicken Enchilada Chili
Serves 8
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  1. 2 tablespoons butter
  2. 1½ pounds boneless skinless chicken breast, cut into ½-inch pieces
  3. 1 onion, chopped
  4. 1 red bell pepper, chopped
  5. 1 tablespoon minced garlic
  6. 1 (32-ounce) carton chicken broth
  7. 2 (15-ounce) cans green enchilada sauce
  8. 1 (15-ounce) can corn, drained
  9. 1 (15-ounce) can pinto beans, rinsed and drained
  10. 1 (15-ounce) can black beans, rinsed and drained
  11. 1 (10-ounce) can diced tomatoes and green chiles, drained
  12. 2 tablespoons ground cumin
  13. 1 tablespoon chili powder
  14. ½ teaspoon ground coriander
  15. 1 (8-ounce) package shredded Monterey Jack cheese
  16. 1 cup sour cream
  17. Garnish: sliced green onion
  1. In a large Dutch oven, melt butter over medium heat. Add chicken and next 3 ingredients; cook, stirring occasionally, for 8 to 10 minutes or until chicken is browned and cooked through. Stir in broth and next 8 ingredients. Bring to a boil, reduce heat, and simmer for 30 minutes.
  2. Gradually add cheese, stirring until melted. Add sour cream, stirring until melted. Garnish with green onion, if desired.
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