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.