Santa Fe Chicken Enchilada Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add chicken breasts to the pot and cook until browned on all sides.
• STEP 3.Pour in the enchilada sauce, chicken broth, black beans, corn, diced tomatoes, and green chilies. Stir well to combine.
• STEP 4.Bring the stew to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is cooked through and tender.
• STEP 5.Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• STEP 6.Add the lime juice, cumin, chili powder, salt, and pepper. Stir well and simmer for another 10 minutes to allow the flavors to meld together.
• STEP 7.Serve the Santa Fe Chicken Enchilada Stew hot, garnished with chopped cilantro, shredded cheese, and a dollop of sour cream.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra heat, add some diced jalapenos or a pinch of cayenne pepper.
• You can use rotisserie chicken instead of cooking the chicken breasts from scratch to save time.
• Feel free to customize the toppings based on your preferences. Avocado, diced tomatoes, or sliced jalapenos would all be delicious additions.

Storage and Serving

• This stew can be served as a main dish with some warm tortillas or rice.
• Garnish with chopped cilantro, shredded cheese, and a dollop of sour cream for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.