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Chicken Enchilada Bowl

This Chicken Enchilada Bowl is a flavor-packed delight! Tender chicken, vibrant veggies, and a cheesy embrace make it a must-try meal!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Easy, Quick
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 small zucchini diced
  • 1/2 cup carrot grated
  • 1 large chicken breast cubed
  • 1 can (4 oz) fire-roasted diced green chiles
  • to taste Salt & pepper
  • 1/2 teaspoon cumin
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (12 oz) red enchilada sauce (mild)
  • 4 corn tortillas tortillas sliced
  • 1 1/2 cups cheddar cheese grated
  • 1 Avocado for topping
  • 1 Sour cream for serving
  • 1 Cilantro for garnish
  • to taste Rice for serving (optional)

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 2-3 minutes, or until the onion becomes translucent.
  • Add the cubed chicken breast to the skillet. Season with salt, pepper, and 1/2 teaspoon of cumin. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Stir in the diced zucchini and grated carrot. Cook for an additional 3-4 minutes until the vegetables are tender. Mix in the fire-roasted diced green chiles for a burst of flavor.
  • Pour in the rinsed black beans and red enchilada sauce. Stir everything together until well combined. Allow it to simmer for about 5 minutes, letting the flavors meld.
  • While the mixture simmers, slice the corn tortillas into strips. If you prefer, you can lightly toast them in a separate pan until they’re crispy. This adds a delightful crunch to your bowl.
  • In serving bowls, layer the chicken and vegetable mixture at the base. Top with the crispy tortilla strips and sprinkle with a generous amount of grated cheddar cheese.
  • Finish your Chicken Enchilada Bowl with sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. If you like, serve it over a bed of rice for an extra hearty meal.

Equipment

  • Large Skillet
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Baking Dish

Notes

  • Customize toppings to suit your taste or dietary needs.
  • This dish is great for meal prep; enjoy leftovers throughout the week.
  • For a vegetarian option, substitute chicken with grilled mushrooms or tempeh.