“Unbelievably delicious. I made a batch for my neighbor after her surgery and she liked it so much I had to send her the recipe. I’m making another batch for myself today!”
🧡 Creamy, cheesy, and loaded with bold Tex-Mex flavor — this homemade version of Chili’s classic is a total crowd-pleaser.
📋 Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour (or cornstarch for GF)
- 2 tbsp chili powder
- 1 tsp cumin
- 4 cups chicken broth (low-sodium)
- 1 (10 oz) can red enchilada sauce
- 1 cup masa harina (corn flour, for thickening & authentic flavor)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups shredded cheddar cheese
- 1 cup Velveeta or American cheese, cubed (melts creamy like Chili’s)
- Salt & pepper, to taste
- Optional toppings: tortilla strips, sour cream, cilantro, jalapeños
👩🍳 Instructions
- In a large pot, heat oil over medium heat. Add onion and garlic, sauté until softened.
- Stir in flour, chili powder, and cumin. Cook 1–2 minutes to form a roux.
- Slowly whisk in chicken broth, enchilada sauce, and masa harina until smooth.
- Simmer 15 minutes, stirring often, until slightly thickened.
- Add shredded chicken, cheddar cheese, and Velveeta. Stir until melted and creamy.
- Taste and adjust seasoning with salt & pepper.
- Serve hot with tortilla strips and toppings of choice.
