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
- 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:
- sour cream
- cilantro etc.
- rice for serving, optional
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.
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