A nice spicy dish! If you are not fond of hot spices, cut back on the cayenne, use mild or medium enchilada sauce, and use a mild version of chile powder. If you are not afraid of the heat, use the hot stuff!
Kitchen Sink Red Chile Chicken Stew
1 - 2 lbs. boneless skinless chicken breasts, cubed
2 or 3 large baking potatoes, scrubbed and cubed but not peeled
1 medium large onion, chopped
2 or 3 cloves garlic, minced
2 or 3 large yellow squash, coarsely diced
2 Tbsp. olive oil
1 cup leftover corn bread
(1) 14-oz. cans of sweet corn, drained
(1) 16 oz. cans red enchilada sauce (strongly rec: Hatch medium hot)
(2) 16 oz. cans water
1 small can tomato paste
2 Tbsp. chicken bouillon powder
1 tsp. dried rosemary
1/2 tsp. dried celery seed
1/4 tsp. oregano powder
1/4 cup dried parsley leaves
1/2 tsp. fresh ground black pepper
1 tsp. onion salt
1 Tbsp. dried cilantro
1 tsp. cayenne pepper
1 Tbsp. NM red chile powder (you choose how hot)
In a large stew pot, sweat the onion and garlic in the olive oil until the onion is just transparent. Add the chile sauce and water. Heat for several minutes, stirring occasionally. Add the chicken and potatoes and bring back to a boil.
Add all the other ingredients except the yellow squash. Cover and simmer for a half hour or so, or until the potatoes are just slightly undercooked, stirring the mix frequently to keep it from sticking.
A few minutes before serving or refrigerating, turn the heat down to low and add the diced squash. Let the stew simmer on low for 10 or 15 more minutes to permit the squash to cook in the “leftover” heat. Serve with warm tortillas!