20-Minute Chicken Enchilada Bowls
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4.2
60 reviews
Good
20-Minute Chicken Enchilada Bowls
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The perfect Mexican one-pot wonder dish that hits the table in no time flat! This Chicken Enchilada Bowl recipe is a-maz-ing!
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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 Information
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Calories
555kcal
(28%)
Carbohydrates
50g
(17%)
Protein
36g
(72%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Cholesterol
81mg
(27%)
Sodium
1206mg
(50%)
Potassium
862mg
(25%)
Fiber
14g
(56%)
Sugar
8g
(16%)
Vitamin A
3776IU
(76%)
Vitamin C
20mg
(22%)
Calcium
382mg
(38%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 36g | 72% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 81mg | 27% |
| Sodium | 1206mg | 50% |
| Potassium | 862mg | 18% |
| Fiber | 14g | 56% |
| Sugar | 8g | 16% |
| Vitamin A | 3776IU | 76% |
| Vitamin C | 20mg | 22% |
| Calcium | 382mg | 38% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
60 reviews
Good
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