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    Chicken Enchilada Chili

    October 6, 2010 by Erin, The $5 Dinner Mom 7 Comments

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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!!!

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    Chicken Enchilada Chili

    Just when you thought enchiladas couldn't get any better... you get this amazing chili!
    Prep Time10 minutes
    Cook Time20 minutes
    Servings - 6 servings

    Ingredients 

    • 1 cup homemade or store bought beef broth
    • 6 oz can tomato paste
    • 3 Tbsp homemade taco seasoning
    • 1 Tbsp chili powder
    • 15 oz can red beans, drained
    • 2 cups cooked black beans
    • 15 oz can diced tomatoes with green chilies
    • 2 cups cooked and shredded chicken
    • Fresh veggies, as side dish

    Instructions

    • 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 and chili powder. Add the red beans, black beans and canned tomatoes with green chilies. Stir through and let simmer for 10 minutes. Stir in the cooked and shredded chicken. Let simmer a little longer. If longer than 15 more minutes, cover to prevent too much liquid from escaping. Prepare fresh veggies. Serve Chicken Enchilada Chili with veggies.
    • 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 and chili powder. Add the red beans, black beans and canned tomatoes with green chilies. Stir through and let simmer for 10 minutes.
    • Stir in the cooked and shredded chicken. Let simmer a little longer. If longer than 15 more minutes, cover to prevent too much liquid from escaping.
    • Prepare fresh veggies.
    • Serve Chicken Enchilada Chili with veggies.

    chicken enchilada chili

    32 shares
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    Filed Under: Beans Recipes, Budget Friendly Recipes, Chicken Recipes, Chili Recipes, Dairy Free Meal Ideas, Gluten Free Recipes, Pantry Staple Recipe Ideas, Soup Recipes Tagged With: corn cobs

    Comments

    1. Marie says

      October 6, 2010 at 7:34 pm

      I may have suggested this place before, but I’m a HUGE devoted fan of the Crystal & Spice shop in my area. I know they are not close to you, but they have shipping. The herbs and spices are SUPER fresh and the prices are hard core cheap! Thanks for sharing all you do! :))

      Reply
    2. Marie says

      October 6, 2010 at 7:35 pm

      didn’t leave the link http://www.crystalandspice.com/pdf/herbsandspices2005.pdf

      Reply
    3. Beth in central Ohio says

      October 7, 2010 at 8:53 am

      Is this spicy (hot) in any way? You typed “zippy zesty zing”, so I just don’t know! We love chili, and only ever buy it. Hormel Turkey Chili with Beans is totally mild. We tried the newer brand Wolff (at Meijer, placed next to the Hormel cans) and it was too spicy for us. Taco Bell’s mild sauce packet is too spicy-hot for us LOL!

      Reply
      • Erin, The $5 Dinner Mom says

        October 7, 2010 at 6:39 pm

        @Beth in central Ohio,

        LOL! Yes…then this might be spicy. If you use plain taco seasoning, it won’t be spicy. My homemade taco seasoning has crushed red peppers in it…so it gives it a little kick 🙂

        You control the spice level with what spices you put in!

        Reply
    4. Glenda says

      October 7, 2010 at 9:11 pm

      @Beth–the Rotel (aka diced tomatoes with green chilies) is what gives it the most bite because of the green chilies. If you can’t handle Taco Bell mild sauce I suggest you substitute out the Rotel for an equally sized can of regular diced tomatoes. You should be fine then.

      Having said that, I made this tonight and we loved it. I was a little concerned that it might be a little too spice for my elderly father but he ate more of it than he usually does of such things (even if he had to stop and blow his nose a few times).

      The only things I did different was add a can of corn to it since we didn’t have any corn on the cob and I thought it might temper the spices a little for Dad, I added 1 tsp of garlic because my hubby asked me to (not that I think it made a difference but it made him happy) and I made it in the crockpot (on high for 3 1/2 or so hours). Having it in the crockpot made it more soupy (I also didn’t shred the chicken, just chunked it since it was still a little frozen so that may have added to the soupiness) but it was very, very, very tasty. There’s a bowl left and I’m hoping my hubby doesn’t take it for lunch tomorrow…..THANK YOU THANK YOU THANK YOU!

      Reply
    5. katie says

      January 29, 2012 at 9:56 pm

      chicken is on sale at the local grocery store by me. . .i am so going to cook up a bunch make this and freeze some. yaaaaaaaaaaaaay! thanks

      Reply

    Trackbacks

    1. Chicken Enchilada Chili Recipe : The Thrifty Mommy says:
      October 14, 2010 at 12:29 pm

      […] from other recipes. Such is the case with this chicken enchilada chili. Last week, I was visiting 5 Dollar Dinners and came across Erin’s recipe for this dish. It sounded good and definitely worth trying. I […]

      Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
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