Chicken Enchilada Chili with Homemade Tortilla Strips
 
Prep time
Cook time
Total time
 
This hearty and spicy Chicken Enchilada Chili is the perfect Fall weeknight meal. Top it with homemade tortilla strips for that extra crunch!
Author:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • Corn Tortillas:
  • 6 6-inch white corn tortillas
  • ½ Tbsp canola oil
  • Salt, to taste
  • Chili:
  • ½ pkg frozen Tyson grilled chicken strips (or 2 cups cubed, cooked chicken)
  • 1 can corn kernels, drained
  • 1 can black beans, rinsed and drained
  • 1 10-oz can enchilada sauce
  • 1 can diced green chilies
  • 1 pkg taco seasoning mix
  • 2 cups shredded Cheddar or Colby-Jack cheese
  • Chopped green onions
  • Chopped fresh cilantro
Instructions
  1. Make the tortilla strips: Preheat oven to 350 degrees. Brush each side of the tortillas with canola oil and stack them into one pile. Cut the pile into sixths.
  2. Arrange strips in a single layer on 2 cookies sheets and sprinkle with salt. Bake for 6 minutes, rotate pan, and bake for an additional 6 minutes, until strips are crisp and golden brown.
  3. Make the chili: Place chicken strips in a single layer on a microwave-safe plate and microwave for 3 minutes. When cool enough to handle, cut into chunks. (If using your own precooked chicken, you can skip this step).
  4. Combine chicken, corn, black beans, enchilada sauce, green chilies, and taco seasoning in a medium stockpot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally for 5 minutes.
  5. Remove from heat and stir in 1 cup of the cheese. Top each bowl of chili with remaining cheese, green onions, cilantro, and tortilla strips.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chicken-enchilada-chili-with-homemade-tortilla-strips/