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Enchilada Chicken Chili

Wow, this dish is amazing, if you love chicken chili and chicken enchiladas, it is a beautiful blend of both, I promise………..


Enchilada Chicken Chili

Servings 4 Bowls
Prep Time 10 Minutes
Cook Time 45 Minutes


  • 1 Tablespoon Felippo Berio Olive Oil Olive oil helps decrease the total cholesterol and "bad" LDL cholesterol levels
  • 2 Cloves Garlic, pressed or diced small Garlic offers a variety of benefits, from cardiovascular protection, and lowering LDL levels along with triglycerides and lowering blood pressure.
  • 1 Small Onion Onion is high in vitamins and minerals and antioxidants and some benefits may include reducing the risk of heart disease.
  • 1/2 Seeded Jalapeno Jalapenos has capsaicin, which has a variety of health benefits, but some studies are showing that Capsaicin can lower cholesterol levels.
  • 2-3 Cups Rotisserie Chicken
  • 1 Tblsp Chicken Bullion Paste Better Than Bouillon Roasted Chicken Stock or you could use 2 Wylers Bouillon cubes
  • 1/2 Lemon
  • 1/2 Cup Cilantro
  • 3 Cups Water
  • 1 Can Northern Beans Bush's Beans are high in fiber and may lower your LDL's, bad cholesterol
  • 1 Tblsp Lemon Pepper Basin Blend rough cut spices or a Lemon Pepper Blend of spices
  • 1 Tblsp. Sour Cream
  • 1/4 Cup Enchilada Sauce El Paso Hot or Mild Enchilada sauce
  • 2 Cups Corn


  1. First, chop onion, garlic, and jalapeno then saute with olive oil for 5 minutes until tender.
  2. Add water to the pot.
  3. Next, add chicken bouillon paste or cube and stir.
  4. Then add rotisserie chicken.
  5. Squeeze lemon juice, approximately into the pot.
  6. Season with Lemon Pepper.
  7. Simmer for 10 minutes.
  8. Add Beans and cilantro and simmer another 25-30 minutes.
  9. Add Enchilada sauce
  10. Add corn until warmed
  11. Lastly, garnish with a dollop of sour cream and cilantro. Comer Con Gusto

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