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Name: Chicken Enchilada Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion chopped; 1 lb boneless skinless chicken breast chopped into bite size pieces; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1 cup brown rice uncooked; 2 cups chicken broth; 1 14.5 oz can Rotel; 1 10 oz enchilada sauce; 1 cup frozen corn kernels; 2 teaspoons chili powder; 1 teaspoon cumin; 1 15 oz can black beans drained and rinsed; 1 cup Mexican blend cheese shredded; shredded lettuce; diced tomatoes; diced green onions; sour cream

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INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion ; chopped
1 lb boneless skinless chicken breast ; chopped into bite size pieces
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup brown rice ; uncooked
2 cups chicken broth
1 14.5 oz can Rotel
1 10 oz enchilada sauce
1 cup frozen corn kernels
2 teaspoons chili powder
1 teaspoon cumin
1 15 oz can black beans ; drained and rinsed
1 cup Mexican blend cheese ; shredded
Optional toppings:
shredded lettuce
diced tomatoes
diced green onions
sour cream

Recipe

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).

Remove from the heat. Add the black beans and stir to combine.

Top with cheese. Cover and let it rest for 5 minutes. Add additional toppings.

Serve warm with optional toppings.

NOTES

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Chicken Enchilada Bowl

2 tablespoons olive oil
1 medium yellow onion chopped
1 lb boneless skinless chicken breast chopped into bite size pieces
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 cup brown rice uncooked
2 cups chicken broth
1 14.5 oz can Rotel
1 10 oz enchilada sauce
1 cup frozen corn kernels
2 teaspoons chili powder
1 teaspoon cumin
1 15 oz can black beans drained and rinsed
1 cup Mexican blend cheese shredded
 Optional toppings:
 shredded lettuce
 diced tomatoes
 diced green onions
 sour cream

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).

Remove from the heat. Add the black beans and stir to combine.

Top with cheese. Cover and let it rest for 5 minutes. Add additional toppings.

Serve warm with optional toppings.

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Nutrition

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Serving Size: 1 Recipe (4787g)
Recipe Makes: 1 Serving

Calories: 7763
Calories from Fat: 3940 (51%)

Amt Per Serving		% DV

	Total Fat 437.7g	584 %
	Saturated Fat 138.7g	693 %
	Monounsaturated Fat 174.8g
	Polyunsanturated Fat 87.2g
Cholesterol 2245.1mg		691 %
Sodium 3748.6mg		129 %
Potassium 10327.2mg		272 %
Total Carbohydrate 289.6g		85 %
	Dietary Fiber 41g	164 %
	Sugars, other 248.6g
Protein 642.5g		918 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7763

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