VitaClay Quick and Easy 30 Minutes Mexican Chicken in Enchilada Sauce

There’s really something about Mexican food that I can’t get enough with, especially enchiladas. They’re so delicious and I found out it’s perfect with my chicken recipe after trying one. I’ll definitely try this with other recipes soon! This recipe comes with Mexican rice as well. The Mexican rice was made in my other Vitaclay pot at the same time for 30 minutes too. Dinner or lunch is done in just 30 minutes!

     

Ingredients:

• 4 skinless, boneless chicken breasts
• 2 tablespoons olive oil
• 1 clove garlic, minced
• pinch ground cumin
• 1 cup enchilada sauce homemade or store-bought or salsa
• 1 cup chicken broth (2 cups if you cook in a big stockpot vm7800-5)
• Sea salt pepper to taste
• 1 cup shredded Cheddar cheese

Directions

Load all in your Vitaclay. Stir well. Set on “Stew” or “Fast” to cook for 30 minutes.

Note: If you cook chicken thighs or dark meat, cook on slow or stew for an hour or until chicken is tender.