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    Home » Recipes » Simmered Chicken Breast With Enchilada Sauce

    Simmered Chicken Breast With Enchilada Sauce

    Published: Oct 7, 2021 · Modified: Jul 18, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Simmered Chicken Breast With Enchilada Sauce recipe collage with text overlay.

    If you have a jar of store bought (or leftover) enchilada sauce – this is what to do with it. Make my easy simmered chicken breast with enchilada sauce recipe. Stuff chicken in tacos or eat with vegetables and rice. It’s so tasty! Let’s make it…

    Simmered Chicken Breast With Enchilada Sauce
    This simmered chicken dish is one of the best ​​recipes using enchilada sauce.

    Table of Contents

    • Ingredients
    • How to simmer chicken breast with enchilada sauce
    • FAQs
    • Meat thermometer recommendations
    • Are you a foodie, too?
    • Simmered Chicken Breast With Enchilada Sauce | Sip Bite Go

    Ingredients

    Here’s what you need to make this enchilada simmered chicken breast recipe.

    Infographic with Ingredients for Simmered Chicken Breast With Enchilada Sauce
    • Chicken breast tenderloins (or chicken breast cut in tenderloin sized pieces)
    • Salt and pepper
    • Olive oil
    • Enchilada sauce
    • Cilantro, fresh chopped for serving (optional)
    Simmering Chicken Breast in Enchilada Sauce

    How to simmer chicken breast with enchilada sauce

    Now I’ll walk you through it…

    Infographic with steps for simmering chicken in enchilada sauce
    1. Season chicken tenderloins with salt and pepper.
    2. Turn a large pan on the stove or cast iron skillet to medium high heat. Add olive oil and once olive oil is hot and shiny, add seasoned chicken. Sear chicken for 3 minutes.
    3. Flip chicken and add enchilada sauce and water. Turn heat of the burner down to medium and add a lid to the chicken tenderloins in enchilada sauce simmering in the pan.
    4. Summer chicken tenderloin covered with a lid for 5-12 minutes, or until a meat thermometer reads 165 degrees F. You can flip the chicken tenderloins if they aren’t done at the 5 minute mark. This might help speed them along. The sauce should still be a little liquidy still. If the sauce is getting too thick, reduce the heat to medium low and add a little water (1-3 tbsp) to the pan. This will keep the chicken nice and juicy until they reach the right internal temperature. Serve immediately with a sprinkle of cilantro or make tacos.
    Cooking Simmered Chicken Breast With Enchilada Sauce

    Also see this recipe for air fryer chicken breast and how to cook smoked chicken breast…

    FAQs

    Do you need to bake chicken after simmering it in sauce?

    If you’re using chicken tenderloins, which are smaller cuts of chicken breast meat, then you shouldn’t need to bake it after simmering. The reason is because the cuts of chicken are small, they cook quickly and evenly. If you’re modifying this recipe for larger pieces of boneless skinless chicken breast, then you will probably need to bake chicken in the oven (after simmering ~5-10 minutes) so it cooks throughout.

    What do you serve with this enchilada simmered chicken dish?

    Use up any leftover ​​refried beans, sour cream, black beans, spanish rice and plate it with this chicken in bowls. Or serve up diced chicken with corn tortillas for tacos.

    Can you use ​​green enchilada sauce?

    Yes, this recipe works for both red enchilada sauce or green sauce.

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    Meat thermometer recommendations

    Every home chef needs a reliable meat thermometer to cook food perfectly. 

    On Sip Bite Go, you’ll often see me using:

    1. Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
    2. ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill. 

    It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature. 

    How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.

    While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!

    Simmered Chicken Breast in a pan with Sweet Creek Enchilada Sauce

    Are you a foodie, too?

    Hey home chefs, hope that answers all your questions about how to simmer chicken using my easy method with enchilada sauce. If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.

    Simmered Chicken Breast With Enchilada Sauce

    Simmered Chicken Breast With Enchilada Sauce | Sip Bite Go

    If you have a jar of store bought (or leftover) enchilada sauce – this is what to do with it. Make my easy simmered chicken breast with enchilada sauce recipe. Stuff chicken in tacos or eat with vegetables and rice. It’s so tasty! Let’s make it…
    5 from 6 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 369kcal
    Author: Jenna Passaro

    Ingredients

    • 1 lb chicken breast tenderloins
    • ¼ tsp salt
    • ¼ tsp pepper
    • 1 tbsp olive oil
    • 1 cup enchilada sauce
    • ⅓ cup water
    • 1 tbsp cilantro fresh chopped for serving (optional)

    Instructions

    • Season chicken breast tenderloins with salt and pepper.
    • Turn a large pan on the stove or cast iron skillet to medium high heat. Add olive oil and once olive oil is hot and shiny, add seasoned chicken. Sear chicken for 3 minutes.
    • Flip chicken and add enchilada sauce and water. Turn heat of the burner down to medium and add a lid to the chicken tenderloins in enchilada sauce simmering in the pan.
    • Simmer chicken tenderloin covered with a lid for 5-12 minutes, or until a meat thermometer reads 165 degrees F. You can flip the chicken tenderloins if they aren’t done at the 5 minute mark. This might help speed them along. The sauce should still be a little liquidy still. If the sauce is getting too thick, reduce the heat to medium low and add a little water (1-3 tbsp) to the pan. This will keep the chicken nice and juicy until they reach the right internal temperature. Serve immediately with a sprinkle of cilantro or make tacos.

    Video

    Notes

    See the recipe: https://sipbitego.com/chicken-breast-enchilada-sauce
    See the recipe video for simmering chicken in enchilada sauce on Sip Bite Go’s YouTube.

    Nutrition

    Calories: 369kcal | Carbohydrates: 10g | Protein: 50g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1596mg | Potassium: 844mg | Fiber: 2g | Sugar: 8g | Vitamin A: 883IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 2mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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