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Chicken Enchilada Chili

Want to know what happens when you add more taco seasoning than chili powder to your favorite chicken chili?!  It becomes Chicken Enchilada Chili.  The key is making the enchilada sauce first, before dumping in all the chili ingredients.

Prep the sauce…which becomes the base for the chili.

Beef broth plus 1 can of tomato paste, plus some water.

Whisk ‘er up.

Three times the taco seasoning than chili powder (which is hiding underneath).

Enchilada sauce, y’all!

Dump, toss, stir…however you roll…add the red beans, black beans and diced tomatoes with green chilies.

Mix ‘er. Mix ‘er.

Stir in the chicken. And let ‘er simmer.

Zippy, zesty, zing! This triple-Z chili will certainly warm your tummy, and your tongue, this fall!!!

Chicken Enchilada Chili



  • In a large saucepan or Dutch oven, whisk together the beef broth and the tomato paste, plus about 1 cans worth of water.  Stir in the homemade taco seasoning [3] and chili powder.  Add the red beans, black beans [5] and canned tomatoes with green chilies.  Stir through and let simmer for 10 minutes.
  • Stir in the cooked and shredded chicken [6].  Let simmer a little longer.  If longer than 15 more minutes, cover to prevent too much liquid from escaping.
  • Shuck the corn cobs and boil them for 4-6 minutes.  Serve as is, or with butter and favorite spices/seasonings.
  • Serve Chicken Enchilada Chili with Corn Cobs.

Cost $3.55