20-Minute Chicken Enchilada Bowls

20-Minute Chicken Enchilada Bowls

from laurenslatest.com
Dinner
20 min
4 servings
555 kcal / serving

The perfect Mexican one-pot wonder dish that hits the table in no time flat! This Chicken Enchilada Bowl recipe is a-maz-ing!

Ingredients

  • 2 tablespoonsolive oil
  • 1 smallonion (diced)
  • 1 clovegarlic (minced)
  • 1 smallzucchini (diced)
  • ½ cupgrated carrot
  • 1 largechicken breast (cubed)
  • 4 ozfire-roasted diced green chiles (1 can)
  • salt & pepper (to taste)
  • ½ teaspooncumin
  • 15 ozblack beans (1 can, rinsed and drained)
  • 12 ozred enchilada sauce (i used mild)
  • 4corn tortillas (sliced)
  • 1 ½ cupsgrated cheddar cheese
  • avocado
  • sour cream
  • cilantro (etc. )
  • rice ( for serving, optional)

Directions

  1. 1

    Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini and grated carrot until they start to become tender, 5 minutes.

  2. 2

    Stir in chicken and cook 3 minutes or until cooked thoroughly.

  3. 3

    Stir in green chiles, salt, pepper, cumin, beans and enchilada sauce.

  4. 4

    Bring to quick boil then reduce to low.

  5. 5

    Stir in pieces of corn tortillas and cheddar cheese.

  6. 6

    Serve over rice and top with anything your little heart desires.