Enchilada Chicken and Vegetables
Pan-seared, spice-rubbed chicken, sweet bell peppers, corn, and caramelized onions, braised in a tangy enchilada sauce and topped with cilantro, green onions, and Mexican cheese. This incredibly delicious, one-pot meal is ready to serve in under 30 minutes!
There’s so much flavor in this dish! First, the chicken is coated with a smoky blend of chili powder and cumin and pan seared until almost blackened. Then, onions and bell pepper strips are sautéed until nicely caramelized. Next, everything is braised in store-bought enchilada sauce until the chicken is fork-tender and the sauce thickens!
What is enchilada sauce? Brands vary, but the rich sauce is a savory blend of chilies, tomatoes, onion, garlic, and spices like chili powder and cumin. It’s a one-stop-stop for robust flavor and easily transforms any dish into something special. I used red mild enchilada sauce, but you can use medium or hot. You can also use green enchilada sauce!
Feel free to mix up the vegetables. I used onion, bell pepper, and corn, but you could certainly add carrots, celery, zucchini, broccoli, peas, and green beans. Clean out your produce drawer and freezer!
What type of cheese should you use? I used Oaxaca cheese, which is like Mexican string cheese. It’s soft, chewy, and a bit like mozzarella, which I loved when partnered with this zingy dish. You can also use Cotija or Queso Fresco cheese – which are both firmer, saltier, and more akin to feta.
How should you serve your enchilada chicken? This is basically a deconstructed dish, so you can serve it however you like. I served the chicken, vegetables and sauce over fluffy rice, but you could spoon everything into tortillas for a more authentic “enchilada” experience. And, instead of rice, you can serve this dish with your favorite grain or noodles.
This one-pan meal is gluten-free, healthy, and undeniably easy! It’s sure to become a regular in your recipe rotation!
Enchilada Chicken and Vegetables
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 4 boneless skinless chicken breast halves, regular or thin-sliced
- 1/2 cup sliced onion
- 1 bell pepper, any color, seeded and thinly sliced
- 2 cloves garlic, minced
- 10- ounce can enchilada sauce, mild, medium, or hot
- 11- ounce can Mexican-style or regular corn, drained, or 1 cup frozen corn, kept frozen until ready to use
- 1/2 cup chicken broth
- 1/2 cup crumbled or cubed Mexican cheese, such as Oaxaca, Cotija, or Queso Fresco
For Serving
- Fresh cilantro , optional
- Chopped green onions , optional
- Hot sauce
Instructions
- In a small bowl, combine the chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Pat the chicken dry with paper towels. Coat both sides of the chicken with the spice mixture.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until browned (almost blackened) on both sides. Transfer the chicken to a plate.
- Heat the remaining oil in the same pan over medium heat. Add the onion and bell pepper and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds. Add the enchilada sauce, corn, and broth and bring to a simmer. Return the chicken to the pan with any accumulated juices from the plate.
- Reduce the heat to medium-low and simmer for 10 minutes, until the chicken is cooked through and the sauce thickens. Top with the Mexican cheese, cilantro and green onions (if using) and serve with hot sauce on the side.