Chili’s Chicken Enchilada
A warm and comforting chicken enchilada dish featuring tender chicken, creamy sauce, and delightful spices, making it perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese (for toppings)
- Diced avocado (for toppings)
- Sour cream (for toppings)
- Cilantro (for toppings)
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are softened and fragrant, about 3-4 minutes.
- Combine ingredients: Stir in the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, chicken broth, chili powder, cumin, salt, and pepper.
- Simmer: Bring the mixture to a gentle simmer. Allow it to cook for 20 minutes, stirring occasionally, until everything is heated through and flavors meld beautifully.
- Add cream: Stir in the heavy cream and heat through for an additional 5 minutes.
- Serve and top: Ladle the enchilada into bowls and top with shredded cheese, diced avocado, sour cream, and fresh cilantro as desired.
Notes
Using leftover rotisserie chicken can save time. Adjust seasoning to taste before serving.
Find it online: https://www.chickensecret.com/chilis-chicken-enchilada/