20-Minute Chicken Enchilada Bowls
The perfect Mexican one-pot wonder dish that hits the table in no time flat! This Chicken Enchilada Bowl recipe is a-maz-ing!
Servings 4 servings
Calories 555kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 small zucchini diced
- 1/2 cup grated carrot
- 1 large chicken breast cubed
- 4 oz fire-roasted diced green chiles 1 can
- salt & pepper to taste
- 1/2 teaspoon cumin
- 15 oz black beans 1 can, rinsed and drained
- 12 oz red enchilada sauce I used mild
- 4 corn tortillas sliced
- 1 1/2 cups grated cheddar cheese
any desired toppings:
- avocado
- sour cream
- cilantro etc.
- rice for serving, optional
Instructions
- Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini and grated carrot until they start to become tender, 5 minutes.
- Stir in chicken and cook 3 minutes or until cooked thoroughly.
- Stir in green chiles, salt, pepper, cumin, beans and enchilada sauce.
- Bring to quick boil then reduce to low.
- Stir in pieces of corn tortillas and cheddar cheese.
- Serve over rice and top with anything your little heart desires.
Nutrition
Calories: 555kcal | Carbohydrates: 50g | Protein: 36g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1206mg | Potassium: 862mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3776IU | Vitamin C: 20mg | Calcium: 382mg | Iron: 4mg
