Easy Chicken Enchilada Stew: 5 Reasons It’ll Rock Dinner!

Tired of the same old chicken recipes that leave your family yawning at the dinner table? We’ve all been there staring at those chicken breasts in the fridge, wondering how to transform them into something that doesn’t feel like culinary déjà vu. That’s where this Easy Chicken Enchilada Stew comes to the rescue! This hearty, flavor-packed stew delivers all the zesty goodness of enchiladas without the rolling and baking it’s a one-pot wonder that’ll have everyone asking for seconds.

Hi, I’m Emma, the heart behind GusRecipes, and this Chicken Enchilada Stew has become my family’s most requested meal during our busy weeknights. After years of perfecting comfort food recipes that don’t sacrifice flavor for convenience, I’ve cracked the code with this Mexican-inspired masterpiece that comes together in just 30 minutes.

In this guide, I’ll walk you through everything from selecting the perfect chicken cuts to customizing the spice level for your family’s preferences. Plus, I’ll share my time-saving prep tricks and freezer-friendly storage tips to make your meal planning a breeze. Let’s transform dinner from an everyday chore into a fiesta of flavors!

Why This Easy Chicken Enchilada Stew Works

• Uses affordable, budget-friendly chicken thighs or breasts
• Ready in just 30 minutes for busy weeknight dinners
• One-pot cooking means minimal cleanup afterward
• Freezer-friendly for make-ahead meal planning
• Customizable spice levels to please the whole family

Choosing the Right Chicken for Your Enchilada Stew

Best Cuts for This Recipe

For the most flavorful Easy Chicken Enchilada Stew, boneless, skinless chicken thighs are my top recommendation. They stay tender and juicy throughout the simmering process and absorb all those delicious Mexican spices. Their higher fat content adds richness to the stew without making it heavy.

If you prefer white meat, boneless skinless chicken breasts work beautifully too. Just be careful not to overcook them, as they can become dry more quickly than thighs.

Buying Tips

When shopping for chicken for your Enchilada Stew:

• Look for chicken with a pinkish color and no gray spots
• Choose packages with minimal liquid in the container
• If possible, opt for free-range or organic chicken for better flavor
• Buy chicken that’s toward the back of the refrigerated section (it’s usually fresher)

Substitutions

Don’t have chicken on hand? This versatile stew adapts well with these alternatives:

• Leftover rotisserie chicken (simply shred and add during the final 5 minutes)
• Turkey breast or ground turkey
• For a vegetarian option, substitute extra black beans and add diced zucchini

Ingredients & Prep for Easy Chicken Enchilada Stew

Chicken Prep Essentials

Before starting your stew, prepare your chicken properly:

1. Trim any excess fat from chicken thighs or breasts
2. Cut into 1-inch cubes for even cooking
3. Pat dry with paper towels (this helps with browning)
4. Season with salt and pepper before cooking

Stew Base Ingredients

• 2 lbs boneless skinless chicken thighs or breasts, cubed
• 1 large onion, diced
• 2 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (10 oz) red enchilada sauce
• 1 cup chicken broth
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Pantry Staples

Keep these on hand for the best Easy Chicken Enchilada Stew:

• Good quality chili powder (not chili seasoning mix)
• Cumin (essential for authentic Mexican flavor)
• Low-sodium chicken broth (controls salt content better)
• Fire-roasted tomatoes (adds smokiness)

Step-by-Step Cooking Instructions for Chicken Enchilada Stew

Pre-Cooking Chicken Enchilada Prep

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat
2. Season cubed chicken with salt and pepper
3. Working in batches if necessary, brown chicken pieces on all sides (about 2-3 minutes per batch)
4. Remove chicken and set aside (it will finish cooking in the stew)

Cooking Method for Chicken Enchilada Stew

1. In the same pot, add onions and bell peppers, cooking until softened (about 5 minutes)
2. Add garlic and cook until fragrant (about 30 seconds)
3. Stir in chili powder, cumin, and oregano, toasting the spices for 1 minute
4. Pour in diced tomatoes, enchilada sauce, and chicken broth, scraping any browned bits from the bottom of the pot
5. Return chicken to the pot and add black beans
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes

Doneness Check for Chicken Enchilada Stew

Your Easy Chicken Enchilada Stew is done when:

• Chicken reaches an internal temperature of 165°F
• Stew has thickened slightly
• Flavors have melded together

Resting Your Enchilada Stew

Allow your stew to rest off the heat for 5-10 minutes before serving. This allows the flavors to continue developing and the stew to thicken to the perfect consistency.

Pro Tips for Perfect Chicken Enchilada Stew

Avoiding Tough/Dry Chicken in Your Stew

• Don’t overcook the chicken it will continue cooking in the stew
• For chicken breasts, consider adding them later in the cooking process
• Keep the stew at a gentle simmer, not a rolling boil
• If using leftover cooked chicken, add it in the last 5 minutes just to heat through

Tool Recommendations

• Dutch oven or heavy-bottomed pot for even heat distribution
• Sharp chef’s knife for efficient chicken cutting
• Wooden spoon for stirring without scratching your cookware
• Instant-read thermometer to check chicken doneness

Storage & Reheating Enchilada Stew

• Refrigerate leftover stew in airtight containers for up to 4 days
• Freeze in portion-sized containers for up to 3 months
• When reheating, add a splash of chicken broth if the stew has thickened too much
• For best flavor, reheat gently on the stovetop rather than microwave

Love this recipe? Find more delicious, family-friendly meals on my Pinterest page where I share weekly meal planning inspiration and seasonal favorites!

Flavor Variations for Chicken Enchilada Stew

Spicy Enchilada Stew Twist

• Add 1-2 diced jalapeños (with seeds for extra heat)
• Stir in 1-2 tablespoons of chipotle peppers in adobo sauce
• Top with sliced fresh serrano peppers for brave souls
• Include a dash of cayenne pepper in the spice mix

Healthy Enchilada Stew Options

• Use cauliflower rice instead of serving with regular rice for lower carbs
• Add extra vegetables like zucchini, spinach, or kale
• Reduce sodium by using no-salt-added tomatoes and beans
• Use homemade enchilada sauce to control ingredients

Global Flavor Enchilada Stew Fusion

Serving Suggestions for Chicken Enchilada Stew

Elevate your Easy Chicken Enchilada Stew with these perfect pairings:

• Serve over steamed rice or with warm tortillas for dipping
• Top with fresh avocado slices, sour cream, and chopped cilantro
• Add a sprinkle of Mexican cheese blend or queso fresco
• Accompany with a crisp green salad dressed with lime vinaigrette
• Offer lime wedges on the side for a fresh squeeze of citrus
• For a complete meal, serve with Mexican street corn or elote

FAQs About Chicken Enchilada Stew

Can I make this Enchilada Stew in a slow cooker?
Absolutely! Add all ingredients except for any toppings to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and cooked through.

How do I thicken my Enchilada Stew if it’s too watery?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering stew and cook for an additional 5 minutes.

Can I use frozen chicken for this recipe?
It’s best to thaw chicken completely before using in this stew for even cooking and proper browning. However, in a pinch, you can use frozen chicken directly in a slow cooker version with extended cooking time.

Is this Chicken Enchilada Stew spicy?
The basic recipe has a mild to medium heat level. Adjust by using mild enchilada sauce and omitting or adding extra chili powder to match your preference.

How do I store leftover Enchilada Stew?
Cool completely, then store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.

Conclusion

Ready to transform your weeknight dinner routine? This Easy Chicken Enchilada Stew is your ticket to a meal that satisfies cravings while keeping preparation simple. The beauty of this one-pot wonder is how it delivers complex flavors without complicated techniques perfect for both beginner cooks and seasoned home chefs.

What makes this recipe truly special is its versatility. Start with the base recipe, then make it your own with different spice levels, protein choices, or additional vegetables based on what your family loves or what’s in your pantry.

Don’t forget to snap a photo of your creation and tag #GusRecipes on social media! Join the thousands of home cooks who have already made this stew a staple in their meal rotation. Your family will thank you, and your dinner routine will never be the same!

Easy Chicken Enchilada Stew: 5 Reasons It’ll Rock Dinner!

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• Author: Emma Emma
• Total Time: 45 mins
• Yield: 6 servings 1x

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Description

A hearty and flavorful Chicken Enchilada Stew packed with tender shredded chicken, beans, corn, and bold Mexican spices  all simmered in a rich enchilada sauce for the ultimate cozy, one-pot comfort meal.

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Ingredients

Scale 1x2x3x

1 tbsp olive oil

1 lb boneless, skinless chicken breasts

1 medium onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

2 cups chicken broth

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 (10 oz) can red enchilada sauce

1 (14.5 oz) can diced tomatoes

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped cilantro

Juice of 1 lime

Optional toppings: shredded cheese, avocado, sour cream, tortilla strips

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Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add diced onion and bell pepper; sauté until softened, about 5 minutes.

3. Stir in garlic and cook for 1 minute until fragrant.

4. Add chicken breasts, chicken broth, enchilada sauce, diced tomatoes, beans, corn, and all seasonings.

5. Bring to a boil, then reduce heat to low and cover.

6. Simmer for 25–30 minutes, until chicken is tender and fully cooked.

7. Remove chicken and shred with two forks, then return it to the pot.

8. Stir in lime juice and chopped cilantro.

9. Serve hot with your favorite toppings like cheese, avocado, or tortilla strips.

Notes

For a thicker stew, simmer uncovered for an additional 10 minutes.

Use rotisserie chicken to cut down cooking time.

Add a diced jalapeño for extra heat or a splash of cream for richness.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Stew
• Method: One Pot
• Cuisine: Mexican

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 340
• Sugar: 6g
• Sodium: 890mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 70mg

Keywords: chicken enchilada stew, one pot meal, Mexican soup, spicy chicken stew, enchilada soup