One Pot Wonder Chicken Enchilada Bowls Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
447 kcal
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Course
Main Course, Dinner
One Pot Wonder Chicken Enchilada Bowls Recipe
Description
This dish starts by sautéing chopped onion and chicken breast pieces in olive oil until the chicken is no longer pink and the onion has softened. Uncooked rice is then added and lightly toasted to develop flavor. Next, chicken broth, canned diced tomatoes and chilies, enchilada sauce, frozen corn, chili powder, and cumin are stirred in and brought to a boil.
The pot is covered and simmered until the rice fully absorbs the liquid, ensuring the chicken and rice are both tender. Black beans are stirred in after cooking, then the dish is topped with shredded Mexican cheese and allowed to rest with a cover to let the cheese melt.
This one-pot recipe creates a flavorful, balanced bowl combining protein, vegetables, and grains with classic enchilada spices. It can be garnished further with lettuce, diced tomatoes, green onions, or sour cream, though these toppings are optional.
Ingredients
- 2 tbsp. olive oil
- 1 yellow onion chopped, medium
- 1 lb. boneless skinless chicken breast, chopped into bite size pieces
- ½ tsp. salt
- ½ tsp. black pepper ground
- 1 cup rice uncooked (I used long grain white rice)
- 2 cups chicken broth
- 1 (14.5 oz.) can diced tomatoes Rotel brand
- 1 (14.5 oz.) can chilies Rotel brand
- 1 (10 oz.) can or jar enchilada sauce
- 1 cup corn kernels frozen
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 (15 oz.) can black beans drained and rinsed
- 1 cup Mexican blend cheese shredded
- lettuce diced tomatoes, diced green onions, sour cream, shredded, optional topping
Instructions
- Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
- Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.
- Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
- Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer).
- Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
- Serve warm with optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1/6th of the recipe | |
| Calories | 447kcal | 22% |
| Carbohydrates | 56.3g | 19% |
| Protein | 27.5g | 55% |
| Fat | 13.3g | 20% |
| Saturated Fat | 4.7g | 24% |
| Fiber | 4.6g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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