Chicken in Creamy Enchilada Sauce
Herb-scented chicken simmered in a 3-ingredient, creamy, cheesy enchilada sauce. This easy one-pan meal is sure to become part of your regular rotation.
What makes this dish so awesome? The enchilada sauce. And the best thing is, you can choose your favorite brand and heat level and customize the dish to suit you and your family. That also means you can make it a different way each time. Maybe one night you’ll want it spicy; perhaps the next time you’ll want more cheese.
What exactly is enchilada sauce? Store-bought red enchilada sauce is a robust, satiny, sauce with great complexity. It’s made with Mexican chile peppers, spices like chili powder and cumin, and tomato paste. It’s got a thin consistency, is sold mild and hot, and is made by a variety of companies. It’s bold and invigorating, and completely transforms plain chicken into something fabulous. You can find enchilada sauce in the Mexican food aisle of the grocery store.
The addition of cream and cheese turns the thin sauce into one that’s thick and velvety. And not only that, the cream balances and compliments the pungency of the chilies and tanginess of the tomatoes in the enchilada sauce, creating a smooth, dreamy sauce. The addition of cheese makes the sauce extra gooey, and that’s always a good thing.
How should you serve your chicken in creamy enchilada sauce? I suggest you serve the chicken and sauce over rice or your favorite grain. The sauce is finger-licking good, so you’ll want something to mop it up. You can also serve corn or flour tortillas on the side for extra “mopping”.
Chicken in Creamy Enchilada Sauce
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, tenders or thighs, cut into bite-size pieces
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 16 to 20 ounces red enchilada sauce, either one 16-ounce can/jar or two 10-ounce cans
- 1/4 cup heavy/whipping cream
- 1 cup shredded Mexican cheese blend, divided
- Cooked rice for serving
- Chopped fresh cilantro for serving, optional
- Chopped green onions for serving, optional
Equipment
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Add the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the oregano is fragrant.
- Add the enchilada sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Stir in the cream and 1/2 cup of the cheese. Cook until the cheese melts.
- Spoon the mixture over the rice and top with more cheese. Top with cilantro and green onions, if using and serve.