Amazing Chicken Stew, Enchilada Style

Chciken Stew, Enchilada Style

Chciken Stew, Enchilada Style

In a word, A-MAZ-ING!   I had a request for a low carb meal, and I came up with this one on the spot.  This is great because you can add all of the ingredients in a casserole dish with a lid, and bake in the oven for 1 – 1/2 hours (or the slow cooker!) and forget about it, knowing that the flavors will mingle & be even better with a little time!

Ingredients:

2 lbs boneless, skinless chicken breasts

1 onion, diced

6 or so Anaheim green chilies, roasted, peeled & diced (we used medium heat chilies)

1/2 cup green olives, sliced

1 large can of enchilada sauce

3 or so cloves garlic, minced

salt and pepper to taste

shredded cheese (Cheddar, Jack, Monterrey, Longhorn, etc)

sour cream

additional sliced green olives, as a garnish

Directions:

Place the chicken in an oven safe casserole dish with a lid, add the chopped onions, the chopped green chilies, green olives, garlic, salt & pepper.  Add enough of the enchilada sauce to cover.  Place in a 350 F oven for about 1 – 1/2 hours, or until the chicken is tender & able to be shredded or cut into bite sized pieces.  Remove from the oven, serve with grated cheese, sour cream, additional sliced green olives, & flour tortillas, or cornbread as desired.

Recipe Notes:

Our favorite canned enchilada sauce is Herdez, if you’re able to find it…it’s the best!  If possible, you really want to use the fire roasted Anaheim green peppers, as the smoked flavor that it adds is out of this world!

This is one where the flavors mingle together to become an amazing flavor…you really don’t need to add additional seasonings.

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