Enchilada Stew
Enchilada stew is a hearty, flavorful dish combining tender chicken or pork, beans, vegetables, and enchilada sauce, simmered together to create a comforting, spicy meal.
Servings: 8.5 servings
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.
Nutrition
Serving: 250g | Calories: 224kcal | Carbohydrates: 15.6g | Protein: 25.9g | Fat: 7.9g | Fiber: 1g