Description
The Chicken Enchilada Bowl is a delightful and comforting dish that showcases all the flavors of classic enchiladas without the fuss of rolling tortillas. This dish beautifully combines tender chicken, zesty enchilada sauce, and savory ingredients into a satisfying bowl of deliciousness.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup uncooked rice
- 2 cup chicken broth
- 10 ounce enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheddar or Mexican blend cheese
Instructions
1. Start by heating olive oil in a large skillet or pot over medium heat. Add the chopped onion and diced chicken, cooking until the chicken is no longer pink, which typically takes about 5-7 minutes.
2. Next, stir in the uncooked rice, chicken broth, enchilada sauce, chili powder, and cumin. Mix everything well and bring it to a gentle simmer.
3. Cover the skillet and cook for about 18 to 20 minutes, or until the rice is tender and the liquid is mostly absorbed.
4. After the rice has cooked to perfection, stir in the black beans and corn. Then, sprinkle that glorious shredded cheese on top. Cover for a few minutes to let the cheese melt into a gooey delight.
5. Now comes the best part—spoon your Chicken Enchilada Bowl into bowls and top with your favorite optional toppings.
Notes
Optional toppings enhance the flavor and texture of your Chicken Enchilada Bowl. Consider these: Sour cream, Avocado, Cilantro, Green onions, Diced tomatoes, Lime wedges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg