Description
The Chicken Enchilada Bowl is a warm, inviting dish that combines tender chicken pieces in a flavorful sauce with rice and beans, topped with melted cheese.
Ingredients
Scale
- 1 lb boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 small onion
- 1 cup uncooked rice
- 2 cup chicken broth
- 10 ounce enchilada sauce
- 1 can black beans
- 1 cup corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheddar or Mexican blend cheese
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and diced chicken. Sauté until chicken is no longer pink and onion is translucent, about 5-7 minutes.
- Stir in uncooked rice, chicken broth, enchilada sauce, chili powder, and cumin. Mix thoroughly and bring to a gentle simmer.
- Cover and cook for about 18 to 20 minutes, or until rice is tender and liquid is mostly absorbed.
- Stir in drained black beans and corn. Sprinkle shredded cheese on top, cover for a few minutes to melt the cheese.
Notes
Optional toppings include sour cream, avocado, cilantro, green onions, diced tomatoes, and lime wedges.
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg