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Chicken Enchilada Bowls
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Chicken Enchilada Bowls

Ingredients

For the Homemade Enchilada Sauce:

  • 8 oz tomato sauce*
  • 1/4 cup water
  • 1 T cumin
  • 1 T chili powder
  • 1 T oregano
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Chicken Enchilada Bowls:

  • 2 avocados
  • 1 red onion
  • 1 # boneless, skinless chicken breast
  • 1 T olive oil
  • S&P
  • 4 oz green chiles
  • 1 cup rice
  • 1 cup shredded cheddar cheese, optional

Instructions

For the Homemade Enchilada Sauce:

  • In a blender, add: 8oz tomato sauce, 1/4 cup water, 1 T cumin, 1 T chili powder, 1 T oregano, 1/2 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt & 1/2 tsp pepper.
  • Place enchilada sauce in small pot and heat over med heat.

For the Chicken Enchilada Bowls:

  • Add 1 cup rice & 2 cups water to a medium pot and bring to a boil, turn heat down, cover and simmer for ~20 mins or water is absorbed.
  • Finely chop 1 red onion. Set aside ΒΌ of the onion for garnish.
  • Slice 2 avocados.
  • Cut 1# chicken breasts into bite-sized pieces.
  • In a large saute pan over medium heat, add 1 T olive oil, chopped chicken, chopped red onion, 1/4 tsp salt, 1/8 tsp pepper & 4oz green chiles. Saute until chicken is fully cooked.
  • Make bowls w/ rice, chicken mix, enchilada sauce, avocado & red onion for garnish. Option to sprinkle w/ shredded cheddar.

Notes

*Read ingredient list to avoid added gluten, sugars & msg.