Enchilada Stew
on Feb 06, 2025
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Enchilada Stew is a comforting, flavor-packed dish that brings the bold, savory taste of classic enchiladas into a hearty, soup-like form. Loaded with tender chunks of chicken or pork, Greek yogurt, beans, and an array of vibrant spices, this stew combines the richness of traditional enchilada sauce with a satisfying, soupy base. It’s perfect for warming up on a chilly day, offering all the familiar flavors you love in a more casual, easy-to-serve way.
NUTRITIONAL INFORMATION / MACROS
Makes: 8.5 servings
Serving size: 250g
Calories: 224
Macros: 25.9p / 15.6c / 7.9f (3 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Enchilada Stew to add it to your food diary.
INGREDIENTS
- Pork loin or boneless, skinless chicken breast
- Olive oil
- Yellow onion
- Minced garlic
- Cumin
- Paprika
- Chili powder
- Pepper
- Enchilada sauce (I used red La Victoria)
- Stay Fit Mom pinto beans
- Plain non fat Greek yogurt
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Supplies Used
- 12 quart Soup Pot–This is the perfect soup pot for those big batches of soup or stew!
- Instant Pot – If you decided to make my homemade Pinto Beans, you will need an Instant Pot to make them! I love mine!
- Slow Cooker – This is a staple in my house! I love being able to put ingredients into my slow cooker and have dinner ready by evening!
Storing & Reheating
Storing and reheating enchilada stew is pretty simple. Here’s how you can do it:
Storing:
- Cool the stew: Let the stew cool down to room temperature before storing it. This helps prevent bacteria from growing.
- Airtight container: Store the stew in an airtight container, making sure it’s sealed tightly to prevent any air from getting in.
- Refrigeration: Keep it in the fridge for up to 3-4 days. If you want to store it longer, you can freeze it.
Freezing (Optional):
- Freeze for longer storage: If you want to store the stew for a longer period, you can freeze it for up to 3 months. Just make sure it’s in a freezer-safe container or bag, and try to remove as much air as possible to prevent freezer burn.
Reheating:
- Stovetop:
- Pour the stew into a pot over medium heat.
- Stir occasionally, and heat it until it’s warm throughout. If it’s too thick after refrigeration or freezing, you can add a bit of broth or water to thin it out.
- Microwave:
- Place the stew in a microwave-safe bowl and cover it loosely.
- Microwave in 1-2 minute intervals, stirring between each interval, until it’s heated through.
Feel free to adjust the seasoning if needed after reheating, as flavors can sometimes mellow out after storage. Enjoy!
More SFM Soup Recipes
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Enchilada Stew
Ingredients
- 2 pounds pork loin or boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 large yellow onion, diced (200g)
- 2 teaspoons minced garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 28 oz. can enchilada sauce, I used red La Victoria
- 420 g Stay Fit Mom pinto beans, or 15oz. can
- 1/2 cup plain non fat Greek yogurt
Instructions
- Dice up the pork or chicken into 3-4″ cubes and set aside.
- Turn your instant pot to sauté mode, or use a pan over the stove, and heat up your olive oil. Add the onions and garlic and cook 2-3 minutes until the onions are translucent.
- Turn off and pour into a slow cooker, or if using the instant pot, simply leave in the pot. Add the spices, sauce, diced pork, and pinto beans. Let cook on low 6-8 hours, or pressure high for 20 minutes.
- Remove pork and shred with forks or in your kitchen aid with the paddle attachment.
- In a bowl slowly begin adding some of the hot stew to the Greek yogurt. Mix in a couple cups before placing it all in the main stew pot along with the shredded meat. Stir well.
- Serve over rice and/or veggies. Top with cheese, avocado, tomatoes, or onions.
Notes
- Make this in your Instant Pot or in your Slow Cooker.
- Search both MyFitnessPal or MacrosFirst apps for, “Stay Fit Mom Enchilada Stew” to log in your food diary.
This recipe is a keeper! So delicious! I used a pork loin and cut meat into 1 1/2 inch slices. I cooked in the instant pot. The meat just fell apart. The whole family loved it!
This is why I love the instant pot! My meat falls apart just about every time. I’m glad you loved this one. Thanks for taking the time to leave a review.
I love your meal prep recipes! I’m not sure when to add the pinto beans? After the pork is shredded? Thanks!
Oh I’m sorry I must have missed adding that step! I added them before cooking, but I’m sure after works just fine too if that’s what you did. I’ll update the recipe now, thanks for letting me know.
Beans are in the ingredients but not called out in the instructions. Assuming they’re added with the pork and spices.
Yes, sorry about that! Someone else mentioned this and I updated the recipe. Beans cook with the pork.