Healthy Chicken Enchilada Pot
Healthy Chicken Enchilada Pot to provide a bowl full of nutrition and flavor. This pot needs to be on your next weekly menu!
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced/crushed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Ancho chile powder or pure chile powder
- 1 15 oz can fire roasted diced tomatoes
- 32 oz chicken stock
- 1 10 oz can red enchilada sauce
- 1 pound cooked shredded chicken
- 1 can black beans
- 3/4 cup corn
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook for 3-5 minutes or until soft, stirring occasionally.
- Add garlic and cook for another minute.
- Stir in the cumin, coriander, and Ancho chile powder until it is well incorporated.
- Add the tomatoes, chicken stock, enchilada sauce, beans, and corn.
- Bring pot to a simmer over medium high heat.
- Add shredded chicken and reduce heat to medium low.
- Ladle into serving bowls. Optional toppings: avocado, jalapeño, tortilla strips, and/or chopped cilantro
Notes
Nutrition Facts Info does not include toppings.
Again not to shout Pampered Chef™ all over, but the Grill Pan and Press was super convenient in cooking the chicken breasts quick. I seasoned them with a pinch of salt and pepper, and a light rub of the Ancho chile powder for a bit more of a kick. Then cooked them for 3 minutes, flipped them and cooked for 3 more minutes. Easy peasy.