This 20-Minute Chicken Enchilada Chili Takes Almost Zero Effort

There is always a can of red enchilada sauce in my pantry. A mild blend of tomatoes, chile peppers, garlic, and onions, it’s a versatile base for so many recipes. When I want a hearty, one-pot meal that takes minimal effort (read: no chopping and mostly pantry ingredients), this chicken chili is what’s for dinner.

I’ve always been loyal to El Pato brand enchilada sauces, both their red tomato-based and green tomatillo-based varieties. They have the most minimal ingredient lists of any brand I’ve seen, with no added vegetable oils and just a moderate amount of sodium.

To make the sauce taste homemade, I bloom some cumin in olive oil, pour in the can of sauce, then season to taste as it warms in the saucepan. It’s a whole lot less work than starting from scratch.

This chili starts with that doctored-up enchilada sauce and just three more main ingredients go into the pot: shredded cooked chicken, canned black beans, and canned (or frozen and thawed) corn. For the chicken, you can use leftovers or a rotisserie chicken.

Everyone in my family tends to go for the dark meat when we buy a rotisserie chicken, and recipes like this are a great way to use up the breast meat. You’ll need a pound, or about three packed cups of shredded chicken.

Have Fun With Toppings

While the chili simmers for a speedy 10 minutes, you’ll have just enough time to set the table and round up your toppings. I like to top my chili with chopped cilantro, shredded cheddar cheese, and a big spoonful of sour cream.

Some corn chips on the side are nonnegotiable—Fritos or other corn chip scoops are my favorites. Oh, and my husband always adds chopped raw onions and lots of hot sauce, while my kids prefer less spice and heat.

Easy Tweaks

This recipe lends itself to variations and additions. Sometimes I’ll add in leftover taco beef instead of the chicken. I’ll also vary the spices I add in, sprinkling in some oregano, ground coriander, chili powder, or smoked paprika. And if we’ve got a zucchini or bell pepper kicking around in the produce drawer, it’s going in there, too.

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