Description
A flavorful and easy-to-make chicken enchilada bowl.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 can black beans, drained
- 1 cup corn
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 avocado, diced
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine chicken, rice, black beans, corn, and enchilada sauce.
- Spread the mixture into a baking dish.
- Top with shredded cheese.
- Bake for 20 minutes until cheese is melted.
- Garnish with diced tomatoes, cilantro, and avocado.
Notes
- Use rotisserie chicken for convenience.
- Customize with your favorite toppings.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chicken Enchilada Bowls