It is that delightful chilly time of year when all of my favorite comfort foods come back into the kitchen. My favorite fall comfort food to make is a big pot of chili (let’s be honest: I’m in it for the toppings — cheese, please!). We had a bunch of leftovers in the fridge recently from smoking a whole chicken, and my husband and I were brainstorming what to add to our dinner plan with the extra chicken. He suggested a chicken-chili, and I was craving enchiladas so we compromised and this recipe was the result! An easy, chicken enchilada chili that is packed with flavor from the spices, enchilada sauce, and sautéed peppers, onions and chilis. If you don’t have leftover chicken, just grab a rotisserie chicken from the grocery store for this recipe! I served it with all of my favorite toppings (cheese, duh) and some warm corn bread muffins on the side. Get the full recipe below:

Easy Chicken Enchilada Chili.
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Cook time: 
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Serves: 4-6 Servings
  • 1 Tbsp Olive Oil
  • 1 Large Yellow Onion, Diced
  • ½ Red Onion, Diced
  • 1 Bell Pepper (red or green), Diced
  • 2 Cloves of Garlic, minced
  • 5 oz can of Green Chilis
  • 7 oz can of Diced Tomatos
  • 15 oz can of Kidney Beans
  • 15 oz can of Cannellini Beans
  • ½ Cup of Frozen Corn
  • 10 oz Can of Enchilada Sauce
  • ⅓ Cup of light beer
  • 2 Tsp of Onion Powder
  • 1 Tsp of Cumin
  • 1 Tsp of Chili Powder
  • 1 Tsp of Paprika
  • Salt and Pepper
  • 3 Cups of shredded cooked chicken
  • Scallions, sour cream and cheddar cheese, for serving
  1. In a large pot or dutch oven, heat the olive oil over medium-heat and add in the yellow and red onions to cook for about 5-7 minutes.
  2. Add diced bell peppers and garlic to the pot, and cook for an additional 3-4 minutes.
  3. To the pot, add: green chilis, diced tomatoes, kidney and Cannellini beans, frozen corn, enchilada sauce, and beer. Season with onion powder, cumin, chili powder, paprika, and salt and pepper.
  4. Stir the mixture together until fully incorporated and let it simmer for about 5 minutes.
  5. After the mixture is hot, add in the shredded cooked chicken and simmer for an additional 10-12 minutes.
  6. Divide the chili into bowls and top with scallions, sour cream, and cheddar cheese before serving.