How to Have a Mexican Night with Chicken Enchilada Stew

How to Have a Mexican Night with Chicken Enchilada Stew
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Category: main dish


Serves: 4

2 lbs chicken breasts, boneless
1 onion, chopped finely
1 pepper chopped (we use this if in season or skip if not)
2 tbsp Extra Virgin Olive Oil (Marty is allergic to coconut. If you follow the Paleo diet & are not, use coconut oil)
1 14 oz can of diced or whole tomatoes
¾ cup Old El Pasa Enchilada sauce
1 tbsp minced garlic
cumin, chili powder and oregano to taste


Added 7 years ago by:
Ellen Christian Ellen Christian
     138 recipes
12 people cheffed this recipe
Katie LynnIlene VillaBrenda McLaughlinAriel SanchezRuthe JowersEmily Rose TrickerDaNette FranklinKristin Smith Keck TaylorRacheal McAvoy MastersStephanie Brooks HawkinsCarol HansonEllen Christian
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