Easy Chicken Enchilada Rice Bowls
Author Kristy {Boys Ahoy}
Ingredients
- 1 1/2 cups cooked and shredded chicken (use rotisserie or canned chicken from Costco)
- 1 (10 oz) can red or green enchilada sauce
- 1 (15 oz) can white beans, drained (pinto or black beans are fine too)
- 1 tsp cumin
- 1/2 tsp garlic
- salt and pepper to taste
- 2 cups cooked rice, quinoa or other whole grain (pasta fine too) *need 1/2 cup per serving
- Garnish wish:
- 1 cup chopped lettuce
- 1 avocado, sliced
- 1 cup shredded cheese
- Sour cream
- chopped cilantro
Instructions
- Prepare brown rice according to package directions. Fluff with a fork and set aside.
- Combine chicken, white beans, enchilada sauce, cumin, and salt and pepper in a medium saucepan over medium heat. Once simmering, reduce heat to low.
- Assemble bowls. Scoop 1/2 cup brown rice in a bowl and top with chicken enchilada mixture. Garnish with shredded lettuce, shredded cheese, and avocado slices and sour cream.
Amount Per Serving |
|---|
Calories 598 |
|---|
% Daily Value |
Total Fat 31 g | 48% |
|---|
| Saturated Fat 14 g | 70% |
|---|
| Unsaturated Fat 13 g | |
|---|
Cholesterol 104 mg | 35% |
|---|
Sodium 1250 mg | 52% |
|---|
Total Carbohydrates 48 g | 16% |
|---|
| Dietary Fiber 9 g | 36% |
|---|
| Sugars 7 g | |
|---|
Protein 34 g | 68% |
|---|
Recipe by Kristy Denney at https://boysahoy.com/easiest-chicken-enchilada-rice-bowls/