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, Original
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

McCormick® Chili Seasoning Mix, Original

McCormick® Chili Seasoning Mix, Original

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)

Nutrition information coming soon.

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