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.

Course Main Course

Cuisine American, Mexican

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

Keyword enchilada sauce, frozen chicken, pulled chicken, shredded chicken

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 265kcal

Author Robin Miller

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.

Nutrition