Enchilada Chicken Chili

Name: Enchilada Chicken Chili
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: SouthWest,
Ingredients: 1 tbsp oil; 1 pound boneless skinless chicken breast halves cut into 3/4-inch cubes; 1 package McCormick® Chili Seasoning Mix, Original; 1 can (14 1/2 oz) diced tomatoes undrained; 1 can (16 oz) BUSH’S® Mild Kidney Chili Beans undrained; 1 can (11 oz) Mexican-style corn drained; 1/2 cup water; 1 1/2 cups bite-size tortilla chips or strips; Frank’s RedHot® Original Cayenne Pepper Sauce optional

10m

PREP TIME

20m

COOK TIME

9

INGREDIENTS

Servings: 6 (1 cup)

Ingredients

1 tablespoon oil
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick® Chili Seasoning Mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) BUSH’S® Mild Kidney Chili Beans, undrained
1 can (11 ounces) Mexican-style corn, drained Substitutions available
- whole kernel corn, drained
1/2 cup water
1 1/2 cups bite-size tortilla chips or strips
Frank’s RedHot® Original Cayenne Pepper Sauce, optional

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
2 Stir in Seasoning Mix and remaining ingredients, except RedHot Sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
3 Serve with toppings, such as shredded cheese and sour cream. Drizzle with RedHot Sauce, if desired.