Chicken Enchilada Stew
This flavorful stew features tender chicken, sweet corn, aromatic vegetables, and floral herbs – all simmered in a savory, satiny enchilada sauce. There’s so much flavor in every bite! And it’s made in one pot and ready in about 20 minutes.
I love this stew because you can make it mild or spicy. The deciding factor is the enchilada sauce you use. I chose mild red enchilada sauce, but you can choose hot/spicy red or green enchilada sauce. Hatch green chile enchilada sauce works too. This recipe calls for a 10-ounce can or 12-ounce can because brands vary in size. Both sizes work (it’s just a 2-ounce difference).
The topping options are unlimited, so have some fun. I topped our stew with fresh tomatoes, cilantro, green onions, and Mexican cheese. You can also add sour cream, avocado, hot peppers, pickled peppers, fresh limes, black olives, and more.
I served our stew just like this – no rice or tortillas were needed. This stew is completely hearty and satisfying. If you want to add side dishes to serve more people, I suggest fluffy rice and tortillas – corn and/or flour tortillas – both work.
This dish is gluten-free, high in protein, loaded with vegetables, and a great source of fiber. I know you will love it!
You can also make this amazing stew with ground turkey and beef. Choose your favorite protein – you don’t need to change anything else in the recipe!
Chicken Enchilada Stew
Ingredients
- 1 pound lean ground chicken
- 1/2 cup chopped onion, any color
- 2 cloves garlic, minced
- 1 teaspoon dried cilantro
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 10-12 ounce can red or green enchilada sauce, mild or hot
- 1 cup corn, frozen, canned, or 11-ounce can fiesta-style corn with bell peppers, drained
For Serving
- Chopped tomatoes
- Shredded cheddar cheese, Mexican cheese blend, or crumbled cotija cheese
- Diced avocado
- Fresh cilantro
- Chopped green onions
Equipment
Instructions
- Brown the chicken in a large saucepan or stock pot over medium-high heat, breaking up the meat as it cooks. Add the onion and garlic and cook for 3 minutes, until the onion is soft. Add the dried cilantro, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the enchilada sauce and bring to a simmer. Stir in the corn. Reduce the heat to low, partially cover and simmer for 10 to 15 minutes. Season to taste with salt and black pepper.
- Ladle the stew into bowls and top with desired toppings.