Enchilada Stew

Cozy up with a bowl of this hearty and flavorful Enchilada Stew, a soul-warming twist on classic enchiladas that’s perfect for busy weeknights or casual gatherings. Packed with tender shredded chicken, vibrant bell peppers, black beans, sweet corn, and a rich, savory broth infused with enchilada sauce and warming spices like cumin, chili powder, and smoked paprika, this stew delivers bold Mexican-inspired flavors in every spoonful. Easy to prepare in just 50 minutes, it’s a one-pot wonder that will save time without skimping on taste. Top it off with shredded cheddar cheese, a dollop of sour cream, and crunchy tortilla chips for a comforting, customizable meal that your whole family will love. Whether you're meal prepping or enjoying it fresh, this brightly colored, protein-packed dish is sure to become a household favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 14.5 ounces canned diced tomatoes
• 16 ounces enchilada sauce
• 4 cups chicken broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned corn, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro, chopped
• 1 cup shredded cheddar cheese (optional, for serving)
• 0.5 cup sour cream (optional, for serving)
• 1 bag tortilla chips (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for about 3-4 minutes per side until golden brown. Remove the chicken and set it aside.

Step 3

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the red and green bell peppers, cooking for 5 minutes until they begin to soften.

Step 5

Add the canned diced tomatoes (with their juices), enchilada sauce, chicken broth, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.

Step 6

Return the chicken breasts to the pot. Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the chicken is cooked through.

Step 7

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir.

Step 8

Simmer the stew uncovered for an additional 5 minutes to allow the flavors to meld together.

Step 9

Stir in the chopped cilantro right before serving.

Step 10

Ladle the enchilada stew into bowls and garnish with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Serve hot.

Nutrition Facts

Serving size	3918.4 grams (3918.4g)

Amount per serving	% Daily Value*
Calories	3763

Total Fat 171.20g	219%
Saturated Fat 55.50g	278%
Polyunsaturated Fat 7.40g
Cholesterol 484mg	161%
Sodium 11773mg	512%
Total Carbohydrate 364.10g	132%
Dietary Fiber 60.80g	217%
Total Sugars 56.40g
Protein 215.30g	431%

Vitamin D 28IU	138%
Calcium 1648mg	127%
Iron 27mg	152%
Potassium 6310mg	134%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 22.3%

Carbs: 37.7%