A creamy, herb-infused fusion stew marrying Mexican flavors with Mediterranean brightness.

Ingredients

For the Stew

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (10 oz) green enchilada sauce
  • 1 can (4–7 oz) diced green chilies
  • 4 cups low-sodium chicken broth
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp black pepper
  • 1 tsp sea salt (adjust to taste)
  • 1 tsp cumin
  • 1 tsp oregano (Mediterranean or Mexican both work)
  • ½ tsp smoked paprika
  • ½ tsp coriander
  • Juice of 1 lime

Mediterranean Add-Ins (Fusion Twist)

  • ½ cup chopped fresh cilantro or flat-leaf parsley
  • ½ cup crumbled feta OR shredded mozzarella
  • ½–1 cup heavy cream, half-and-half, or Greek yogurt (for creaminess)
  • 1 cup canned cannellini beans (optional for Mediterranean body)

Garnishes

  • Extra cilantro or parsley
  • Lime wedges
  • Crumbled feta
  • Thinly sliced green onions
  • Drizzle of olive oil

Instructions

1. Prepare the Base

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onions and sauté until soft and translucent, about 4–5 minutes.
  3. Stir in the garlic and cook 1 more minute until fragrant.

2. Add Chicken & Spices

  1. Place the chicken breasts into the pot.
  2. Add salt, pepper, cumin, oregano, smoked paprika, and coriander.
  3. Pour in the chicken broth, green enchilada sauce, and green chilies.
  4. Bring to a gentle boil, then reduce heat to low.
  5. Cover and simmer 20–25 minutes, or until chicken is tender and cooked through.

3. Shred the Chicken

  1. Remove the chicken breasts with tongs and shred them using two forks.
  2. Return the shredded chicken to the pot, stirring well.

4. Add Creaminess

  1. Stir in heavy cream, half-and-half, or Greek yogurt.
    • If using Greek yogurt, temper it with some hot broth before adding to prevent curdling.
  2. Mix in the fresh cilantro or parsley.
  3. If using cannellini beans, add them now.

5. Add Cheese (Mediterranean Twist)

  • Stir in mozzarella for melty richness, OR
  • Add crumbled feta for a tangy Mediterranean profile.

Simmer for another 5–10 minutes until fully blended, creamy, and fragrant.

6. Finish with Freshness

Turn off heat and squeeze in the lime juice.
Taste and adjust seasoning as needed.

Serving Suggestions

Serve hot with:

  • Warm pita bread or crusty Mediterranean loaf
  • A drizzle of extra virgin olive oil
  • Fresh herbs
  • Extra feta
  • A squeeze of lime

For a heartier meal, serve over:

  • Couscous
  • Rice
  • Orzo

Notes & Variations

  • Slow Cooker: Add everything except cream and cheese; cook 6–7 hours on low or 3–4 hours on high. Add creamy ingredients at the end.
  • Gluten-Free: Naturally gluten-free as long as enchilada sauce is verified.
  • Spicy: Add jalapeño, serrano, or crushed red pepper.
  • Low-Carb: Skip beans and swap cream for a splash of coconut milk or Greek yogurt.