Can you believe Halloween is just a few short weeks away? Do you have your Halloween costume ready? If so, you’re on the ball and I am totally jealous. My company goes all out for Halloween with a costume contest and everyone is strongly encouraged to dress up. There were years I didn’t dress up and I felt like an outcast. I felt sillier without a costume than I would wearing pretty much any costume out there. So my quest to find the perfect costume has begun. And yes, procrastination is my middle name. 😉 Any ideas for a great costume? What are you going to be?
Now I have to preface this recipe with an apology. I have been posting a lot of soup and savory recipes lately and I am totally slacking on the sweet stuff. But I still have boxes from our move up to wazoo and honestly, quick and easy dinners is my game. But fear not, my friends. Because I have all sorts of yummy baked apple and pumpkin goody ideas I’m salivating at the thought of right now. And I can’t wait to share them with you.
For now, lemmie just tell you how yummy and satisfying this Chicken Enchilada Chili is. Actually, let’s back up. Let me tell you how freaking EASY it is. You pop the tortilla strips in the oven and while they’re baking, you zap the chicken in the microwave, then put the chicken and all the soup goodies in a pan and simmer for 5 minutes. DONE! Are we detecting another perfect-for-a-weeknight recipe? Why yes, yes we are. And I have to give a little shout-out to the tortilla strips. OH. MY. HEAVENS. I’d never made homemade tortilla strips before and these babies are SO GOOD. I downed half the pan just plain. Conclusion? I’m never buying store-bought again.
Now let’s talk about the taste of the chili. This hearty soup is full of yummy goodies like black beans, corn, and chicken and the combination of the enchilada sauce, taco seasoning, and green chilies pack a flavor punch that adds the perfect zing. The enchilada sauce you buy will determine how much spiciness your chili will have. I got medium and it was just enough heat for us. If you prefer things on the milder side, make sure to get a mild enchilada sauce. The cheese, some of which you stir into the soup, helps tone down the spicy and gives it a rich, creamy texture. Top the chili off with green onions, cilantro, shredded cheese, and your homemade tortilla strips and you’re ready to brave those chilly fall nights.
- 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
- 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.
- 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.
- 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).
- 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.
- 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.
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