Chicken with Homemade Enchilada Sauce
This incredibly flavorful chicken is pan-seared until golden and then braised in a rich, fiery enchilada sauce. If you've been using store-bought enchilada sauce on the regular, you need to try this homemade version!
Servings 4
Calories 184kcal
Ingredients
- 8 ounces tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1-2 minced chipotle chilies in adobo sauce with 1 tablespoon sauce from the can/jar, adjust this amount to suit your taste
- 4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- In a small bowl, whisk together the tomato sauce, chili powder, cumin, onion powder, garlic powder, oregano, and smoked paprika. Stir in the minced chipotle chilies and adobo sauce. Set aside.
- Season both sides of the chicken with salt and black pepper.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Add the enchilada sauce and bring to a simmer.
- Reduce the heat to medium-low and simmer for 10 minutes, until the chicken is tender and cooked through. Note, chicken thighs may take slightly longer to cook. If desired, you may thin the sauce with a little water or chicken broth. I kept my sauce thick.
Nutrition
Calories: 184kcal | Carbohydrates: 5g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 418mg | Potassium: 628mg | Fiber: 2g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg