Alex joined Cub Scouts this year and now on Wednesday nights, he has his pack and den meetings at 6:30, which is our usual dinner time. And it also just so happens that Wednesday night is the only weeknight when Eric isn’t at work. So, we’ve made every effort to continue a family meal on those nights even though it can get a little crazy around the house at that time.
To minimize the stress for all of us, I’ve been relying on crockpot meals or things that can simmer all day. Chili seems to be my top choice lately. But since we all like variety, I’ve been experimenting with some different kinds. This Chicken Enchilada Chili has definitely been our favorite so far. It’s spicy, but in a subtle way so that the kids enjoyed it just as much as the adults.
This is definitely an easy meal that is a little different from my norm since it relies on canned enchilada sauce. Although I make homemade red enchilada sauce, I’ve never attempted a homemade green sauce, partially because I always have a difficult time finding tomatillos. If you have a good homemade sauce recipe though, I’d definitely recommend using that! (And if you do have a good recipe, I’d love if you’d share it with us!)
Chicken Enchilada Chili
- 1 T. oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 6 oz. can diced fire-roasted green chilies, not drained
- 1 lb. chicken breasts
- 4 c. chicken stock
- 2 14 oz. cans green Enchilada sauce
- 2 15 oz. cans Great Northern beans, rinsed and drained
- 1/2 t. salt
- 1/2 t. black pepper
- 1/3 c. diced cilantro, plus more for garnish
- 2 T. corn meal
- Additional garnish: shredded cheese, sour cream, tortilla chips
1. Heat oil in a large pot. Add onion and cook for about 5 minutes, until translucent. Add garlic and cook an additional 2 minutes. Stir in diced green chilies and liquid.
2. Add chicken to pot and pour in the stock, enchilada sauce and beans. Bring to a boil then reduce heat to low and simmer at least 30-45 minutes, until chicken is fully cooked. (Or simmer all day, if you want.)
3. Remove chicken and shred or dice. Return to the pot along with the salt, pepper and 1/3 cup cilantro. Stir to combine then stir in cornmeal just until thickened.
4. Garnish individual bowls of chili with shredded cheese, sour cream and extra cilantro, as desired. Serve with tortilla chips.