Try this Chicken Enchilada Bowl recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Recipe (4787g)|
|Recipe Makes: 1 Serving|
|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.
Calories per serving: 7763
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