Go Back
+ servings
chicken enchilada bowl
Print

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!
Course Dinner
Cuisine Mexican
Keyword enchilada bowl
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 555kcal
Author Lauren

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