Chicken Enchilada Bowl
I love to find an easy supper that is both healthy and delicious. I rarely get tired of Mexican food, and rice bowls are becoming so popular right now. They are just so simple and good. As much as I enjoy tortillas, this Chicken Enchilada Bowl skips them altogether and just puts the enchilada contents on top of rice – then sprinkle with all your favorite toppings!
With the more cooler-spring like temperatures and rain we’ve had this week, this warm-spiced bowl sounded so comforting and satisfying. It is just that – comfort food! My mouth is watering now…
If you’re a Mexican food fan, try some of these other recipes for your next fiesta:
Black Bean & Quinoa Enchilada.
Fruit Salsa with Cinnamon Chips.
Chicken Enchilada Bowl
Author: Molly (adapted from Hey Keto Mama)
Recipe type: mexican
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 2-3 chicken breasts
- ¾ c. red enchilada sauce
- ⅓ c. water
- ¼ c. onion, chopped
- 1 (4oz) can green chiles
- 12 oz steamed rice
- preferred toppings: avocado, jalapeno, cheese, tomatoes, cilantro, sour cream
- seasoning to taste
Instructions
- In skillet over medium heat cook chicken breasts (cut in several pieces) until lightly brown.
- Add enchilada sauce, chiles, onions, water and reduce heat to simmer, covered
- Cover and cook until chicken is cooked through and shred chicken
- Add chicken back into sauce and continue simmering for additional 10 minutes uncovered or until most of the liquid has been absorbed
- Prepared rice and dice preferred toppings
- Top rice with chicken, cheese, and additional toppings
Yum! What a delicious lunch this made today. ☺ (I cheated a bit and shredded part of a rotisserie chicken instead of cooking my own…) Thanks TGA girls! ❤
I’m so glad, Melody! Rotisserie chicken is a smart idea. Always great to hear from you, friend 🙂