Chicken Enchilada Chili

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Chili is one of my go-to’s whenever I am not entirely sure what to make for dinner. I always have canned beans and some sort of protein in my food storage. Last week, I was in a major meal planning rut. The average temperature here in Las Vegas has been over 110°F. I don’t know about you, but when temperatures reach an ungodly high, I have absolutely no desire to turn on my oven or stove. That’s when my instapot comes in handy. Like most of my other chili recipes, this one is made in the instapot, or pressure cooker; but can just as easily be created on the stove-top in a deep pot.

My pressure cooker has been so well-loved, I am currently in search of a new one. While mine is still in functioning order, I know I will need to replace it soon. If you are intimidated by pressure cookers and instapots, don’t worry, this recipe is extremely easy, and I will give you step-by-step instructions.

Chicken Enchilada Chili

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 330 kcal


  • pressure cooker


  • 1 lb chicken breast
  • 15 oz black beans drained and rinsed
  • 3 cups frozen corn
  • 15 oz enchilada sauce red or green
  • 8 oz diced green chili can
  • 1 medium jalapeno diced
  • cup dried onion bits
  • 2 tbsp Tajin seasoning
  • 4 oz Velveeta cheese
  • 32 oz chicken stock
  • ¼ cup heavy whipping cream


  • shredded cheese
  • green onions
  • olives
  • sour cream


  • Place chicken breasts in the pressure cooker with 1/2 cup of water. Pressure cook on high for 15 minutes. Once complete, rapid release pressure until the lid unlocks. Take out chicken and shred apart. Drain and wipe down the inside of the pressure cooker.
  • Add the shredded chicken back into the pressure cooker. Also add in the dried onion bits, jalapeno, enchilada sauce, black beans, corn, Tajin seasoning, and green chilis. Stir to combine, then pour in half of the chicken stock. Pressure cook on high for another 5 minutes to allow all of the ingredients to warm through.
  • Once finished pressure cooking for the second time, let stand for 10 minutes and then rapid release the pressure inside. Remove the lid and add the rest of the chicken stock, the heavy whipping cream, and the Velveeta cheese. Stir continuously until the cheese has melted.
  • Serve alone, or over corn chips and extra toppings.


Serving: 1servingCalories: 330kcalCarbohydrates: 41gProtein: 26gFat: 8gSaturated Fat: 4gCholesterol: 56mgSodium: 1126mgPotassium: 824mgFiber: 8gSugar: 7gVitamin A: 675IUVitamin C: 20mgCalcium: 125mgIron: 3mg
Keyword chicken, chili, enchilada, pressure cooker
Tried this recipe?Let us know how it was!

You may be asking yourself ‘what in the world is Tajin?’…it’s OK, I had no idea what Tajin was or that it even existed until I moved to Nevada. It is a chili-lime seasoning and it is AMAZING!!!! I first tried it over watermelon. You read that correctly, over watermelon. A close friend’s son promised me it would be the best thing I had ever tasted…and he was not wrong. Now I find every excuse to use Tajin in cooking. I even found a version of Corn Nuts with Tajin flavoring. BEST SNACK EVER!

These Tajin Peachy-Os are in my cart right now…Just waiting for a time where I need these in my life more than the Tajin Corn Nuts.

Have you tasted Tajin before? Do you have a go-to chili recipe or other recipes for those hot hot hot days? Hope y’all have an amazing week, stay safe and hug your loved ones.

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