Pulled Enchilada Chicken
Buttery soft chicken, simmered in a satiny Mexican sauce and blanketed with sharp and gooey cheeses. This one-pot meal is gluten-free, healthy, and incredibly satisfying.
This chicken is so saucy and rich
And that’s thanks to store-bought enchilada sauce, a flavorful and smooth blend of chilies, onion, garlic, tomatoes, broth, and spices. Look for canned enchilada sauce next to the other Mexican ingredients in the grocery store.
There are many ways to enjoy this pulled enchilada chicken
I served the chicken in shallow bowls (with toppings on the side) and we ate it like stew. You can also serve the chicken on rolls, in tortillas and taco shells, in lettuce leaves, and/or over rice!
You can make this enchilada chicken mild or spicy. You can choose hot enchilada sauce and start the fire right from the beginning. You can also use hot chili powder. If you want family-friendly dish, keep the chicken mild and serve hot sauce on the side.
You can start with frozen chicken! That means you can make this dish any night you forgot to pull chicken from the freezer! When starting with frozen chicken, add about 10 to 15 minutes to the simmering time. You can use chicken breasts, tenders, and thighs too – so use what you have!
Pulled Enchilada Chicken
Ingredients
- 19- ounce can mild or hot enchilada sauce, red or green
- 1 teaspoon chili powder
- 1 teaspoon dried cilantro
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- 1 cup shredded Mexican cheese blend
- Fresh cilantro for serving, optional
- Chopped green onions for serving, optional
Instructions
- In a large saucepan, whisk together the enchilada sauce, chili powder, dried cilantro, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over medium-high heat and bring to a low boil.
- Add the chicken and return to a low boil. Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Pull the chicken apart with two forks – either directly in the pan, or shred the chicken in a shallow bowl and return the meat to the pan. Simmer for 10 minutes, until the sauce thickens.
- Transfer the chicken to shallow bowls and top with the cheese. Top with cilantro and green onions (if using) and serve.