Make Ahead Meals - Tortilla Stew


Makes 3 freezer containers with 4 servings each for a total of 12 servings


  • 2 lbs chicken breast or thigh

  • 2 x 18oz cans stewed tomatoes

  • 9oz can of enchilada sauce

  • 2 x 7.5 oz cans of green chile salsa or chiles

  • 6 medium diced potatoes

  • 1 tbsp garlic salt

  • 1 tbsp teaspoon cumin

  • 1 tbsp chili powder

  • 2 cans chicken broth

  • 1 cup fresh chopped cilantro

  • Tortilla chips for serving

  • salt and pepper to taste


  1. Place chicken broth in pot and bring to boil. Reduce heat and poach chicken breasts.
  2. Remove chicken breast from broth and let cool. Do not throw out broth.
  3. Dice potatoes into 3/4" pieces, then add potatoes to broth and cook to fork tenderness.
  4. Drain potatoes, then place back in pot. Add tomatoes, chiles, cilantro, enchilada sauce & spices - combine.
  5. Shred chicken and add to the mixture.
  6. Place in your freezer dishes.

To re-heat, thaw in refrigerator overnight, then place in pre-heated 350F oven for 30-40 minutes or until heated through. Break up tortillas on each serving and you can add a dollop of sour cream if you like.