When the weather cools down, there’s nothing quite like a hearty, comforting bowl of stew to warm you up from the inside out. Enter the Green Enchiladas Chicken Tenderloin Stew—a cozy, flavor-packed dish that blends the bold flavors of Mexican cuisine with the soothing texture of a creamy stew. Whether you’re an expert home cook or someone looking for an easy dinner solution, this recipe is perfect for a stress-free and satisfying meal.

Why You’ll Love This Stew

This stew stands out for its rich, velvety broth that features a harmonious blend of green enchilada sauce and salsa verde, bringing tang and depth. Shredded chicken tenderloin adds a protein-packed, tender bite that pairs perfectly with the creamy, cheesy base. With the addition of aromatic spices, hearty black beans, and a touch of heavy cream, every spoonful offers a symphony of flavors that’s hard to resist. Plus, it’s versatile enough to be prepared using a slow cooker, stovetop, or Instant Pot, making it adaptable to your schedule and cooking preferences.

Ingredients You’ll Need

Here’s what you’ll need to make this comforting stew:

1 pound chicken tenderloin, shredded
2 cups green enchilada sauce
1 cup salsa verde
4 cups chicken broth
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup heavy cream
1 can (15 oz) black beans, drained and rinsed
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

How to Make Green Enchiladas Chicken Tenderloin Stew

Step-by-Step Instructions

Combine the Base Ingredients: In a large pot, slow cooker, or Instant Pot, mix together the green enchilada sauce, salsa verde, chicken broth, diced onion, minced garlic, ground cumin, and chili powder.
Add the Chicken and Beans: Stir in the shredded chicken tenderloin and black beans, ensuring everything is well combined.
Cook to Perfection:
- Slow Cooker: Cook on low for 4-6 hours.
- Stovetop: Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
- Instant Pot: Set to high pressure for 15 minutes and allow for a natural release.
Incorporate the Cheesy Goodness: About 10 minutes before serving, stir in the shredded cheddar and Monterey Jack cheeses along with the heavy cream. Let the cheeses melt and integrate fully into the broth for a rich and creamy texture.
Season and Serve: Taste and adjust the seasoning with salt and pepper. Ladle the stew into bowls, garnish with freshly chopped cilantro, and serve with lime wedges for an extra burst of brightness.

Pro Tips for the Perfect Stew

Customize the Heat: If you love a bit more spice, add some chopped jalapeño or a dash of hot sauce to the mix.
Make It Your Own: Feel free to add corn, diced bell peppers, or even swap out the chicken tenderloin for shredded rotisserie chicken for a time-saving twist.
Leftovers for Days: This stew stores beautifully in the fridge for up to three days and makes a great leftover lunch that only deepens in flavor.

The Perfect Cozy Meal

Green Enchiladas Chicken Tenderloin Stew is an ideal dish for family dinners, game day gatherings, or a cozy evening at home. It’s a simple yet impressive recipe that brings the comforting warmth of enchiladas into a bowl. With its delightful combination of flavors and adaptable preparation methods, this stew is bound to become a household favorite.

So grab your ingredients and get ready to enjoy a meal that will wrap you in comfort and keep you coming back for seconds. Bon appétit!

Green Enchiladas Chicken Tenderloin Stew

Author: Alice

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Description

Warm up with a deliciously comforting Green Enchiladas Chicken Tenderloin Stew, featuring a velvety broth made with green enchilada sauce, zesty salsa verde, and a blend of cheeses. This stew is perfectly complemented by tender shredded chicken tenderloin. Easily prepare it using your slow cooker, stovetop, or Instant Pot for a cozy meal.

Ingredients

– 1 pound chicken tenderloin, shredded
– 2 cups green enchilada sauce
– 1 cup salsa verde
– 4 cups chicken broth
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup heavy cream
– 1 can (15 oz) black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)

Instructions

1. In a large pot or slow cooker, combine the green enchilada sauce, salsa verde, chicken broth, onion, garlic, cumin, and chili powder.
2. Add the shredded chicken tenderloin and black beans to the pot. Stir well to combine.
3. If using a slow cooker, cook on low for 4-6 hours. For the stovetop, bring mixture to a boil, then reduce heat and simmer for 30-40 minutes. If using an Instant Pot, set to high pressure for 15 minutes, then natural release.
4. About 10 minutes before serving, stir in the cheddar cheese, Monterey Jack cheese, and heavy cream. Let the cheeses melt into the stew and combine well.
5. Season with salt and pepper to taste.
6. Serve the stew in bowls, garnished with fresh cilantro and lime wedges.

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