Chicken Enchilada Stew

This flavorful stew features tender chicken, sweet corn, aromatic vegetables, and floral herbs - all simmered in a savory, satiny enchilada sauce.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet

Keyword canned enchilada sauce, enchilada sauce, ground chicken, stew

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 207kcal

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

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.