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Enchilada Chicken Chili
main dishes

Enchilada Chicken Chili

  • 10m

    prep time

  • 20m

    Cook Time

  • 9

    Ingredients

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Ingredients

6

(1 cup)

Servings

  • 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

Instructions

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

  • Stir in Seasoning Mix and remaining ingredients, except RedHot Sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

  • Serve with toppings, such as shredded cheese and sour cream. Drizzle with RedHot Sauce, if desired.

Nutrition information (per Serving)

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