Enchilada Stew

  • Yield 4-8 servings


1 package Meat, Boneless (Chicken or Pork)
1 can Enchilada Sauce
1 envelope Enchilada Seasoning + Water
1 package Monterey Jack Cheese (brick, not shredded)
1 Jar Salsa (any type, any heat)
1 can Tomatoes, chopped (plain, fire-roasted, tex-mex style)
1 can Chiles, chopped (any heat)
1 can Hominy (drained)
1 can Corn (drained)
1 can Black Olives, chopped (drained)


  1. Possible meat choices: chicken breast, chicken thighs, country-style pork ribs, pork butt roast, etc. It truly doesn’t matter.
  2. You can either (a) leave meat whole and shred after it’s cooked or (b) cut meat into large chunks before cooking. Your choice
  3. Put the meat into the slow-cooker.
  4. Put the brick of cheese on top of meat.
  5. Mix seasoning envelope with water called for on back of packet.
  6. Pour both enchilada sauces on top of meat followed by any/all of the options.
  7. Cook on high 3-4 hours or on low 7-8 hours.
  8. If you are shredding the meat, take it out at the end of the cooking time and shred with two forks. Add it back into the pot and stir the mixture thoroughly.
  9. If you cut the meat into chunks prior to cooking, be sure to stir the mixture thoroughly so the melted cheese is incorporated throughout.
  10. Serve over rice or noodles.



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