Name: Chicken Enchilada Chili (Easy Cafe Zupas Copycat Recipe)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mexican-American
Ingredients: 2 boneless skinless chicken breasts; 2 cups red enchilada sauce; 1 cup green enchilada sauce; 1 (22.6 ounce) can cream of chicken soup; 1 cup milk; 1 (10-ounce) can ROTEL diced tomatoes & green chilies; 2 tablespoons chili powder; 1 teaspoon paprika; 1 teaspoon salt; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can corn, drained; 1 cup shredded cheddar cheese; 1/2 cup sour cream; Tortilla strips, for serving; Additional sour cream, for garnish; Additional shredded cheddar cheese, for garnish; Cilantro, for garnish; Sliced avocado, for garnish

Why You’ll Love Chicken Enchilada Chili (Easy Cafe Zupas Copycat Recipe) Recipe

This recipe is easy to prepare with minimal prep work.

The slow cooker does most of the cooking for you.

It combines creamy, cheesy, and spicy flavors in every bite.

The shredded chicken becomes tender and flavorful as it cooks in the enchilada sauces.

It is customizable with your favorite toppings like avocado, cilantro, and tortilla strips.

This chili is perfect for meal prep and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts
2 cups red enchilada sauce
1 cup green enchilada sauce
1 (22.6-ounce) can cream of chicken soup
1 cup milk
1 (10-ounce) can RO*TEL diced tomatoes and green chilies
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon salt
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 cup shredded cheddar cheese
½ cup sour cream

Optional toppings:
Tortilla strips
Sour cream
Shredded cheddar cheese
Cilantro
Sliced avocado

Directions

Place the chicken breasts in a large slow cooker. Pour the red enchilada sauce and green enchilada sauce over the chicken.

Cover and cook on high for about 3 hours, or until the chicken is fully cooked and easy to shred.

Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.

Add the cream of chicken soup, milk, diced tomatoes and green chilies, chili powder, paprika, salt, black beans, corn, and shredded cheddar cheese. Stir everything together until combined.

Cook for 1 more hour on high.

Turn off the heat and whisk in the sour cream until smooth and creamy.

Serve warm in bowls with your favorite toppings such as tortilla strips, avocado, cilantro, extra cheese, and sour cream.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 4 hours
Total time: 4 hours 10 minutes

Variations

Use rotisserie chicken for a quicker version and reduce the slow cooker time.

Add diced jalapeños for extra heat.

Swap black beans for pinto beans or kidney beans.

Use pepper jack cheese instead of cheddar for a spicier flavor.

Add cooked rice to make the chili even heartier.

Use heavy cream instead of milk for a richer texture.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Reheat on the stovetop over medium-low heat, stirring occasionally until warmed through.

You can also reheat individual portions in the microwave in 30-second intervals.

Freeze cooled chili in freezer-safe containers for up to 3 months.

Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this recipe on low heat instead of high?

Yes. Cook the chicken on low for about 6 to 7 hours before shredding and adding the remaining ingredients.

Can I use pre-cooked chicken?

Yes. Rotisserie chicken or leftover shredded chicken works great in this recipe.

Is this chili spicy?

It has mild to moderate heat, depending on the enchilada sauces and tomatoes used.

Can I make this recipe on the stovetop?

Yes. Simmer the chicken in the sauces until cooked, shred it, then add the remaining ingredients and cook until heated through.

What toppings go best with enchilada chili?

Tortilla strips, avocado, cilantro, shredded cheese, and sour cream are all delicious choices.

Can I use frozen chicken breasts?

Yes, but cooking times may need to be adjusted slightly depending on your slow cooker.

How can I thicken the chili?

Let it cook uncovered for a short time or add a little extra shredded cheese.

Can I make this dairy-free?

Yes. Use dairy-free cheese, dairy-free sour cream, and substitute the milk and cream soup with dairy-free alternatives.

What side dishes go well with this chili?

Cornbread, tortilla chips, Mexican rice, or a simple green salad pair perfectly.

Can I prepare this ahead of time?

Yes. You can assemble the ingredients in the slow cooker insert ahead of time and refrigerate until ready to cook.

Conclusion

Chicken Enchilada Chili is a creamy, comforting slow cooker meal filled with bold enchilada flavor, tender chicken, beans, corn, and melted cheese. This easy copycat recipe is perfect for cozy dinners, meal prep, or feeding a crowd, and the customizable toppings make every bowl even more delicious.