Chicken in Tomato-Enchilada Sauce
Moist nuggets of chicken, chunky bits of fire-roasted tomatoes, smooth enchilada sauce, and plenty of gooey cheese.
Servings 4
Calories 250kcal
Equipment
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
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.
Video
Nutrition
Calories: 250kcal | Carbohydrates: 11g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 1007mg | Potassium: 646mg | Fiber: 3g | Sugar: 7g | Vitamin A: 722IU | Vitamin C: 13mg | Calcium: 209mg | Iron: 2mg