Chicken Enchilada Bowls

Juicy chunks of chicken, simmered with onion and garlic in a smoky, satiny enchilada sauce. Spoon that saucy chicken over rice, add seasoned beans, fiesta-style corn, and melty cheese and you have one delicious meal.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword chicken bowls, enchilada chicken, rice and beans, rice bowl

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 481kcal

Author Robin Miller

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken breasts tenders or thighs, cut into bite-size pieces
1/2 cup sliced or chopped onion any color
2 cloves garlic minced
2 teaspoons chili powder regular or hot
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
10- ounce can enchilada sauce mild or hot
15- ounce can seasoned black beans not drained
11- ounce can Mexican style corn corn with bell peppers, or regular canned corn
Cooked rice for serving I used 1 cup uncooked long grain white rice, which yielded 2 cups cooked
1 cup shredded Mexican cheese blend

Suggested Toppings

Chopped green onions
Fresh cilantro
Hot sauce

Instructions

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides. Add the onion and garlic and cook for 3 minutes, until soft.
Add the chili powder, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add the enchilada sauce and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes.
Meanwhile, if desired, warm the beans and corn in small saucepans or in the microwave. You can also serve them both at room temperature.
Spoon the rice into individual bowls. Top with the chicken and sauce. Add the beans, corn, shredded cheese and desired toppings.

Nutrition