Chicken enchilada chili is nspired by the iconic flavors of enchiladas, and features tender chicken, a rich enchilada sauce, and a medley of chili beans and spices all simmered to perfection
2cupscooked chickencut into very small bite sized pieces
1small onionchopped
1 10ouncecan mild green chile sauce
1 10ouncecan mild red chile sauce
1 15ouncecan tomato sauce
1 4ouncecan diced green chiles
1 15ouncecan black or white beansrinsed and drained
1tablespoonminced garlic
2tablespoonchili powder
1teaspooncumin
1cupshredded cheddar cheese
2tablespoonflour
2tablespoonbutter
1 15ouncecan evaporated milk
2cupsbroth
Instructions
In a large pan set to medium low heat, stir together the chicken, onion, green chile sauce, red chile sauce, tomato sauce, green chiles, beans, garlic, chili powder, and cumin. Cover and allow mixture to warm while you make the sauce. Stir occasionally.
In a small saucepan set to medium heat, stir together the 2 tablespoons flour and butter until a smooth lump forms. Stir in the milk and continue cooking until mixture thickens.
Slowly add the milk mixture into the chili, stirring to combine. Stir in the cheese if using and continue cooking until melted.
Slowly add up to two cups of broth if needed to thin. You will want this recipe to have the consistency of soup which will be thinner than a traditional chili recipe.
Serve garnished with additional cheese, tortilla strips, cilantro, or sour cream.
Notes
Substitutions:Gluten free: Substitute gluten free flour, cornstarch or arrowroot powder in place of the flour. Dairy free: Substitute dairy free cheese, butter and dairy free evaporated milk in place of Storing:Store leftovers in an airtight container in the refrigerator. Reheat.