Chicken in Creamy Enchilada Sauce
Herb-scented chicken simmered in a 3-ingredient, creamy, cheesy enchilada sauce. A quick and easy one-pot meal that is sure to become a staple in your home.
Servings 4
Calories 336kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts tenders or thighs, cut into bite-size pieces
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 16 to 20 ounces red enchilada sauce either one 16-ounce can/jar or two 10-ounce cans
- 1/4 cup heavy/whipping cream
- 1 cup shredded Mexican cheese blend divided
- Cooked rice for serving
- Chopped fresh cilantro for serving optional
- Chopped green onions for serving optional
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Add the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the oregano is fragrant.
- Add the enchilada sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Stir in the cream and 1/2 cup of the cheese. Cook until the cheese melts.
- Spoon the mixture over the rice and top with more cheese. Top with cilantro and green onions, if using and serve.
Nutrition
Calories: 336kcal | Carbohydrates: 11g | Protein: 33g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 1336mg | Potassium: 466mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1182IU | Vitamin C: 4mg | Calcium: 346mg | Iron: 1mg