Chicken in Tomato-Enchilada Sauce
Moist nuggets of chicken, chunky bits of fire-roasted tomatoes, smooth enchilada sauce, and plenty of gooey cheese. That describes every mouthful of this dreamy meal. Made in one pan with everyday ingredients and ready in less than 30 minutes. A winning dish on every level.
I’m obsessed with this meal for many reasons. First, it’s incredibly flavorful, yet you need very ingredients. That’s because we use store-bought enchilada sauce for a bulk of the flavor.
Enchilada sauce is a savory blend of Mexican peppers, chili, cumin, and other seasonings.
You can find it mild or hot, and red or green. I love mild red, and that’s what I used here. My pantry is never without a can or two of this incredible ingredient.
This meal is soupy, chunky, and brimming with flavor and texture. I served it like a stew and it was completely satisfying. You can also serve the chicken and sauce over rice, your favorite grain, or with corn/flour tortillas.
This chicken dish is totally healthy too. It’s gluten-free, virtually fat-free and brimming with protein, vitamins, minerals, and fiber. The only “fat” comes from the cheese, but the creamy-smooth, melty cheese is the perfect compliment to the robust sauce. And you need very little; it’s used as a garnish.
You can use any kind of chicken for this recipe. I used boneless skinless chicken breasts, but you can use tenders and thighs too. In fact, this dish also works with ground chicken.
Is this chicken dish spicy? I used mild enchilada sauce so my dish was mild. If you like more heat, use hot enchilada sauce and serve hot sauce on the side.
Chicken in Tomato-Enchilada Sauce
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 pound boneless skinless chicken breasts, tenders or thighs
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 15- ounce can diced tomatoes, regular or fire roasted
- 10-15- ounce can red enchilada sauce, mild or hot
- 1/2 cup shredded Mexican cheese blend, or cheddar, Monterey jack, or pepper jack
- Fresh cilantro leaves for serving
- Chopped green onions for serving
Equipment
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook until golden brown on all sides. Add the oregano, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.
- Add the diced tomatoes and enchilada sauce and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Season to taste with salt and black pepper.
- Top with Mexican cheese, cilantro, and green onions and serve.