Soup

Paleo Chicken Enchilada Stew is for Soup.

Paleo Chicken Enchilada Stew takes 15 minutes to prepare.

Paleo Chicken Enchilada Stew takes 360 minutes to cook.

Paleo Chicken Enchilada Stew makes 10 servings.

The ingredients for Paleo Chicken Enchilada Stew are:

80 oz baked chicken skinless leg quarter
20 oz ROTEL original diced tomatoes and green chilies (10oz can) (by JBCRAIG)
12 tbsp Tomatoes Paste, Hunts (by MARITZA-FITNESS)
1 serving Ancho Chili Powder (by SMARTIEBEE)
1 tsp Bacon grease
3 serving Garlic (1 clove) (by AIRAMEI)
16 tbsp Onion (raw), chopped
1 cup, strips Green Peppers (bell peppers)
100 grams Cilantro, raw

Here is how you make Paleo Chicken Enchilada Stew:

Paleo crockpot chicken enchilada stewIngredients* 2lbs chicken breasts* 1 yellow onion, chopped* 1 green bell pepper, chopped* 1 (4oz) can of chopped jalapenos* 1 (4oz) can of chopped green chiles* 2 tablespoons coconut oil* 1 (14oz) can of diced tomatoes* 1 (7 oz) can tomato sauce* 3 garlic cloves, minced* 1 tablespoon cumin* 1 tablespoon chili powder* 2 teaspoons dried oregano* salt and pepper, to taste* bundle of cilantro, to garnish Instructions1. Pull out your handy dandy crockpot.2. Add your chicken breasts.3. Then add the rest of the ingredients on top, in any order.4. Put on low for 8-10 hours or high for 6-8.5. After it's done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.6. Top with cilantro7. Eat up!!Serving Size: makes 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user MINAVONDHOOM.

The nutritional information for Paleo Chicken Enchilada Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 442.7

• Total Fat: 19.1 g
• Cholesterol: 173.7 mg
• Sodium: 531.5 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 2.3 g
• Protein: 54.9 g

Paleo Chicken Enchilada Stew is Mexican cuisine.