Enchilada Stew
Cozy up with a bowl of this hearty and flavorful Enchilada Stew, a soul-warming twist on classic enchiladas that’s perfect for busy weeknights or casual gatherings. Packed with tender shredded chicken, vibrant bell peppers, black beans, sweet corn, and a rich, savory broth infused with enchilada sauce and warming spices like cumin, chili powder, and smoked paprika, this stew delivers bold Mexican-inspired flavors in every spoonful. Easy to prepare in just 50 minutes, it’s a one-pot wonder that will save time without skimping on taste. Top it off with shredded cheddar cheese, a dollop of sour cream, and crunchy tortilla chips for a comforting, customizable meal that your whole family will love. Whether you're meal prepping or enjoying it fresh, this brightly colored, protein-packed dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 16 ounces enchilada sauce
- 4 cups chicken broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
- 1 bag tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for about 3-4 minutes per side until golden brown. Remove the chicken and set it aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the red and green bell peppers, cooking for 5 minutes until they begin to soften.
Add the canned diced tomatoes (with their juices), enchilada sauce, chicken broth, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Return the chicken breasts to the pot. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir.
Simmer the stew uncovered for an additional 5 minutes to allow the flavors to meld together.
Stir in the chopped cilantro right before serving.
Ladle the enchilada stew into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Serve hot.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 9.7 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
