easy chicken posole recipe with enchilada sauce

Written ByEmma Smyth Updated on
easy chicken posole recipe with enchilada sauce
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The Best easy chicken posole recipe with enchilada sauce

I love this easy chicken posole recipe with enchilada sauce because it’s one of those meals that checks all the boxes—simple to make, packed with flavor, and always a hit with my family. My kids ask for it at least once a week, and honestly, I don’t mind because it’s so quick to throw together. The enchilada sauce gives it a rich, slightly smoky depth that pairs perfectly with the tender chicken and hominy, and the best part is that it uses ingredients I almost always have on hand. It’s the kind of dish that works just as well for a busy weeknight as it does for a casual weekend dinner with friends. What I appreciate most about this recipe is how balanced it is. The hominy adds fiber and a nice texture, while the chicken keeps it lean and protein-packed. The enchilada sauce brings in those warm spices without being overly heavy, and you can easily adjust the heat level to suit your taste. Plus, it’s a one-pot meal, which means less cleanup—something every busy parent can get behind. Leftovers reheat beautifully, so it’s great for meal prep too. If you’re looking for a comforting, satisfying dish that doesn’t take hours to make, this is the one.
Easy Chicken Posole with Enchilada Sauce

Easy Chicken Posole with Enchilada Sauce

4.6 from 1838 votes

A quick and flavorful twist on classic posole, featuring tender shredded chicken, hominy, and a rich enchilada sauce. This comforting dish comes together in under an hour and is perfect for weeknight dinners.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Posole
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can white hominy, drained and rinsed
  • 1 (15 oz) can yellow hominy, drained and rinsed
  • 1 (10 oz) can red enchilada sauce
  • 1 (4 oz) can diced green chiles
  • 1 cup chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste
For Garnish (optional)
  • Fresh cilantro, chopped
  • Sliced radishes
  • Avocado, diced
  • Lime wedges
  • Shredded cheese (cotija or Monterey Jack)
  • Tortilla chips or warm corn tortillas

👨‍🍳Directions

  1. 1 In a large pot or Dutch oven, combine the chicken, onion, garlic, cumin, oregano, salt, and pepper. Add enough water to cover the chicken by about 1 inch.
  2. 2 Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork.
  3. 3 Remove the chicken from the pot and shred it using two forks. Set aside.
  4. 4 Drain the cooking liquid from the pot, reserving 1 cup if desired (optional for extra flavor). Return the pot to the stove over medium heat.
  5. 5 Add the diced onion and garlic to the pot (if not already cooked with the chicken) and sauté for 2-3 minutes until softened.
  6. 6 Stir in the enchilada sauce, diced green chiles, chicken broth, and hominy. Bring to a simmer and cook for 5 minutes.
  7. 7 Add the shredded chicken back to the pot and stir to combine. Simmer for an additional 5-10 minutes to allow the flavors to meld.
  8. 8 Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with your choice of toppings.

🔧Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring spoons
  • Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 6g🍬Sugars: 5g🥩Protein: 32g

📝Notes

Tips: For extra depth of flavor, use a mix of red and green enchilada sauce. You can also substitute rotisserie chicken for the raw chicken to save time. Leftovers keep well in the fridge for up to 3 days.

Watch Video Of How Easy Chicken Posole with Enchilada Sauce Works

This easy chicken posole with enchilada sauce is one of those recipes I always turn to when I need something simple, flavorful, and sure to please a crowd. It’s hearty enough for a weeknight dinner but special enough for holidays or family get-togethers, and the leftovers taste even better the next day. Plus, it’s a great way to stretch ingredients without sacrificing taste, making it a go-to for any occasion.

❓ Frequently Asked Questions About Chicken Posole with Enchilada Sauce

1. Can I use store-bought rotisserie chicken for this posole recipe?

Yes! Store-bought rotisserie chicken is a great time-saver and works perfectly in this recipe. Simply shred the meat and add it to the posole during the last 10–15 minutes of cooking to warm through. This also adds extra flavor from the seasoned chicken.

2. What type of enchilada sauce works best for this recipe?

You can use either red or green enchilada sauce, depending on your preference. For a milder, slightly sweeter flavor, red enchilada sauce (made with tomatoes and chiles) is a great choice. If you prefer a tangier, slightly spicier taste, opt for green enchilada sauce (made with tomatillos and green chiles). Both work well, so choose based on what you enjoy!

3. Can I make this posole in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, combine all ingredients (except garnishes) and cook on low for 6–8 hours or on high for 3–4 hours. For an Instant Pot, use the sauté function to soften the onions and garlic first, then add the remaining ingredients and pressure cook on high for 15 minutes, followed by a natural release. Both methods work beautifully.

4. What are the best toppings for chicken posole with enchilada sauce?

Classic toppings include: – Shredded cabbage or lettuce – Diced avocado or guacamole – Fresh cilantro – Crumbled cotija or queso fresco – Lime wedges – Sliced radishes – Tortilla chips or strips for crunch – A dollop of sour cream or Mexican crema

5. Can I freeze leftovers of this posole?

Yes, this posole freezes well! Let it cool completely before transferring to airtight containers. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat, adding a splash of broth or water if needed to thin it out. Avoid freezing garnishes like avocado or sour cream—they’re best added fresh when serving.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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