There is always a can of Enchilada sauce in my pantry. A mild mix of tomatoes, chile peppers, garlic and onions is a versatile basis for so many recipes. If I want a hearty stew meal that only makes minimal efforts (read: no hacking and mostly ingredients with a pantry), this chicken chilli is what stands for dinner.
I was always loyal to El Pato Brand Enchilada, both Red tomato base And green tomatil-based varieties. You have the most minimal ingredient lists of a brand that I saw, without additional vegetable oils and only a moderate amount of sodium.
To taste the sauce homemade, I bloom in olive oil, pour the can sauce in and then tasted to taste when it heats up in the pot. It is much less work than starting from the front.
This chilli begins with this motivated Enchilada sauce and only three other main ingredients go into the pot: crushed cooked chicken, black beans in preserves and canned goods (or frozen and thawed). For the chicken you can use remains or a rotisserie chicken.
Everyone in my family tends to decide the dark meat when we buy a rotisserie chicken, and recipes like this are a great way to consume the breast meat. You need a pound or about three packed cups with a crushed chicken.
Simply recipes / Coco Morante
Have fun with toppings
While the chilli cooks for 10 minutes, you have just enough time to put the table and round off your toppings. I like to overfill my chilli with chopped coriander, crushed Cheddar cheese and a large spoonful of sour cream.
Some corners on the side are not negotiable – Fitos or other corners are my favorites. Oh, and my husband always adds chopped raw onions and a lot of hot sauce, while my children prefer less spice and warmth.
Simple changes
This recipe is suitable for variations and additions. Sometimes I add a remaining taco cow to instead of the chicken. I will also vary the spices that I add to sprinkle in some oregano, ground coriander, chilipulver or smoked peppers. And when we step around a zucchini or paprika pepper in the product slad, it goes in there too.
Simply recipes / Coco Morante
More fast dinner
Cooking mode
(Keep your screen awake)
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2 tablespoon olive oil
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1 teaspoon ground cumin
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1 (28-Uszen) can Red Enchilada sauce (I like El Pato Original)
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1 pound Shooted cooked chicken breast (to 3 Packing cup)))
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1 (15.25 ounces) can Whole kernel great sugar corndrained
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1 (15 ounces) can Black beansRinled and drained
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Salt, taste
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Chopped coriander, acid cream, crushed cheddar cheese and/or maiischips for topping, optional
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Bloom the cumin:
Heat the olive oil in a 4-liter pot, soup pot or Dutch oven over medium heat for one minute or something. Add the cumin and stir it until fragrant and a little roasted, but not burned, about 30 seconds.
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Add the remaining ingredients and cook:
Add the Enchilada sauce, the chicken, corn and black beans and stir together. Cover the pot and let the chilli simmer for about 5 minutes. Stir the chilli, then cover it again and let it simmer until the flavors merge, for more minutes.
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Finish, above and serve:
Remove the pot from the stove and stir the chilli one last time. Try spices and add salt if necessary. Take the chilli into serving shells and then add the any coverings you prefer at the table.
The chilli stays in an airtight container in the fridge for 3 to 4 days. Warm a portion in the microwave for about 3 minutes under half of the bowl covered with a paper towel or other microwave -proof cover.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 285 | Calories |
| 9g | Fat |
| 23g | Carbohydrates |
| 28g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 to 6 | |
| Amount per serving | |
| Calories | 285 |
| % Daily value* | |
| 9g | 12% |
| Saturated fat 2g | 8% |
| 64 mg | 21% |
| 944 mg | 41% |
| 23g | 8% |
| Dietoner 5G | 17% |
| Total sugar 4G | |
| 28g | |
| Vitamin C 4MG | 20% |
| Calcium 40 mg | 3% |
| Iron 3mg | 16% |
| Potassium 557 mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
