Chicken Enchilada Bowls

Chicken Enchilada Bowls

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A fun party snack to eat while watching some games.MORE+LESS-


can Old El Paso™ enchilada sauce


corn or flour tortillas

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  • 1

    In a medium saucepot, bring water to a boil and gently drop in your chicken tenderloins and cook through, about 7-10 minutes.

  • 2

    In the meantime, chop up your ingredients (olives, red onions).

  • 3

    Preheat oven to 425°F and take a muffin pan and flip it over on its underside. Place a tortilla in between 2 cups to form a 4-leaf clover type shape. You can get about 3 on a muffin pan.

  • 4

    Place in oven and bake for 7-10 minutes, until golden brown and shape holds. Remove and set aside.

  • 5

    Once chicken is done boiling, remove and put in a bowl of a stand mixer fitted with a paddle attachment. Turn it on medium speed to shred the chicken.

  • 6

    Once chicken is shred, pour the enchilada sauce all over, stir to mix.

  • 7

    Assemble your bowls by layering on the chicken and ingredients.

No nutrition information available for this recipe

Chicken Enchilada Bowl

I love “bowls” for lunch! Mine are often composed of a mish-mash of leftovers, which are usually great, but deliberately put together ones are even better. Bowls like this always reheat really well and they’re great for work because it means just one tupperware container, something my lazy self is totally on board with.

I worked in a Portland restaurant that primarily served pasta the year before coming to Cape Town. Super delicious, carby pasta covered in house-made sauces that I could modify to my heart’s content. I knew I couldn’t eat pasta everyday and I was working so much that I’d often be there during two meal times, so I brought my own meals to work as often as I could. Do you know how hard it is to eat the boring salad I threw together before running out the door when I could have baked ziti made to order? Ugh.

In order to not find myself saying “I’ll just save this lunch for tomorrow…” and cave at the sight of macaroni and cheese, it was important that my lunches from home be something I was super excited about. And this enchilada bowl was always one of them.

Whenever I make chicken enchiladas, I make extra chicken and usually have extra enchilada sauce, then just put a few of these bowls together in tupperware containers for the week. Even if we don’t have enchiladas, I’ll occasionally put them together anyways because they’re so easy.

My favorite method is to just throw a few chicken breasts in my crockpot with salsa, chicken broth, cumin, and chili powder, but the chicken can be cooked stove-top if you’re short on time. I cook the rice in chicken broth, salsa, and cumin and make my own enchilada sauce. This recipe for enchilada sauce is really easy and the results are incredible! So much better than canned or jarred enchilada sauce. You probably have most of the ingredients on hand, too!

This is a light version, but if you’re looking for something with a little more oomph, mix the shredded chicken with a little sour cream and more shredded cheese.

What’s to love about this recipe?

  • It’s easy! Because this dish is made from scratch it does take about an hour to whip up, but it’s really very simple and mostly hands-off.
  • It’s fresh! Rather than using canned enchilada sauce, these rice bowls include a homemade verdé enchilada sauce. This along with the optional addition of fresh veggies like radishes and onion and condiments like salsa and guacamole make these bowls oh so fresh.
  • It’s gluten-free and dairy-free adaptable! I’ve been trying to keep the gluten in my diet to a minimum lately because I just feel better that way. If you are too, you’ll be pleased to know that these enchilada bowls are gluten-free. With the omission of the cheese, they are also dairy-free.

  • 1 medium onion, cut into half-moons
  • 1 tablespoon olive oil
  • 1 can (10 oz.) enchilada sauce
  • 1 cup canned crushed tomatoes
  • 1 can (15 oz.) reduced-sodium black beans, drained and rinsed
  • 1 teaspoon dried Mexican oregano
  • 1 canned chipotle chile, minced
  • 1 tablespoon packed light brown sugar
  • 2 cups shredded rotisserie chicken
  • 8 ounces tortilla chips, coarsely crushed
  • 1 ¼ cups shredded cheddar cheese
  • 2 cups shredded lettuce
  • ½ cup cilantro sprigs
  • Lime wedges and hot sauce

Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.

Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.

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Keto Chicken Enchilada Bowls

Keto Chicken Enchilada Bowls are quick and simple to prepare, super comforting, low carb meals.

I kept hearing about and seeing ads for those Panera grain bowls, and of course, via their subliminal mind control, I started craving one, lol.

So, the natural solution was to create a keto, grain-free version of my own.

Keto Chicken Enchilada Bowls was my quick to assemble solution.

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Wanting this to be a quick and easy recipe, I purchased some time-saving items at the store to make prep a breeze.

Time-Saving Tips

  • I used simple to prepare frozen pre-riced cauliflower from the frozen food section at the grocery store to save preparation time.
  • I also used organic pre-cooked grilled chicken breast strips from the deli section at the grocery store.
  • This lower-carb, gluten-free, Hatch Red Enchilada Sauce is delicious, easy to find, and a real time saver as opposed to making homemade enchilada sauce.

But, if you want to make your own low carb enchilada sauce, this low carb red enchilada sauce recipe is a good one.

The best part is always the toppings! You can adjust these or omit these to suit your taste.

The toppings I used are:

  • Grated cheeses
  • Sliced black olives
  • sliced jalapenos
  • avocado slices
  • sour cream

I love how the cauliflower rice sops up the enchilada sauce and oh the deliciousness of melted cheeses with the creamy avocado and sour cream. Yes, this is a healthy fat meal!

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How to make Green Chili Enchilada Sauce

The star of the show in these enchilada bowls is definitely the quinoa simmered in THE BEST Green Chili Enchilada Sauce. Luckily, all it takes to make this homemade green enchilada sauce recipe is two super simple steps!!

  1. Add vegetable broth, sour cream, avocado, green chilies and sriracha to a blender or food processor. Add lime juice, cumin, salt, pepper and cilantro.
  2. Blend until smooth and creamy.

Seriously, it's THAT EASY to make an amazing green chili enchilada sauce and it's SO MUCH BETTER than the store bought stuff in a jar! Want to leave out the sour cream and make it vegan? Check out the notes below for how to do it!

Tonight’s Dinner: Chicken enchilada nacho bowls recipe

Mexican food is always a nice option for dinner. But instead of wrapping those enchiladas or tacos in the same old tortilla, why not pile them on top of a mound of tortilla chips in a bowl?

My son loves beans. Black, kidney, garbanzo… it doesn’t matter. If there’s a bean in the title, he laps it up. He’s not big on chicken or steak, but beans he has no problem with. So whenever I see a recipe that includes beans, I know my son is not only going to clean his plate, but he’s going to get plenty of protein as well.

That’s what makes this recipe from Sunset magazine a perfect family dinner choice. For the adults who have no problem with chicken or steak, you can include the meat in the bowls. But for those picky little eaters, you can leave out the meat and know they’re still getting plenty of protein with the beans, cheese and tomatoes. And since the majority of the dinner sits in a bowl of tortilla chips, you can smile knowing that every single one of those bowls at the table is going to be licked clean by the time dinner is over.

Layered Chicken Enchilada Bowls

You are in for a treat with my simple Layered Chicken Enchilada Bowls!

It&rsquos always a pleasure partnering with Old El Paso to bring you quick and simple weeknight dinner recipes! This is one of our very favorites to whip up. My kids love to help so they can personalize their own bowl with their favorite ingredients.

Some of my most used Old El Paso items are for sure the Traditional Refried Beans. We use them for so many quick fix meals.

Another favorite is the Old El Paso Red Enchilada Sauce. From soups to rice bowls, it&rsquos a great one to have on hand in the pantry.

Start by layering your bowls with a thin layer of warmed refried beans.

Top each bowl with hot cooked rice then green onions.

Layer with some warmed corn.

Add some halved cherry tomatoes up next!

Top with warm cooked chicken breast, warmed red enchilada sauce and some shredded cheese.

Chicken & Veggie Enchilada Bowls

These chicken & veggie enchilada bowls are easy to customize with your favorite veggies & they’re super simple to make!After my sister’s wedding a couple of weekends ago, we had so much leftover food. For a couple of days after the wedding, we still had relatives in town so they helped finish off snacks and desserts like the entire bottom layer of the wedding cake, the giant bags of popcorn from the popcorn bar, some of the fruit (I was in fruit heaven with the eight or so quarts of strawberries we had left), and a bunch of other random leftovers.

We also had leftovers from the main meal. We actually had a whole pan of chicken from a sustainable, farm-to-table catering place, so it was super quality meat that I wanted to put to good use!

I’ve always hated wasting food but since I started grocery shopping for myself several years ago, I’ve become even more conscious about food away since I realize how much everything costs!

One recipe I ended up making was these chicken & veggie enchilada bowls. Having pre-cooked chicken already in the fridge made this meal so quick to put together. When I make this again in the future, I’ll probably use a rotisserie chicken to save time. Since, you know, I don’t normally have an entire pan of the fully-cooked chicken ready to go.Why enchilada bowls instead of regular enchiladas? Well, there’s definitely room for both recipes in my life! I happen to love regular enchiladas.

But the great thing about these chicken & veggie enchilada bowls are that they’re more adaptable for a variety of different diets. My mom is currently eating grain-free, so these bowls were awesome because my dad and I could eat them with rice and my mom could have hers with a side of steamed veggies.

You could also serve the chicken enchilada mixture over a baked sweet potato, quinoa, or even a bed of spinach for a lighter option. These bowls are also a lot quicker to whip up than traditional enchiladas since it’s basically just adding a bunch of enchilada mix-ins to the cooked chicken, so there are no tortillas to stuff and no oven time. If you go the rotisserie chicken route, you can throw them together in about 20 minutes.

Like a lot of my recipes, this is a basic framework that’s easily customizable for your tastes. You can leave out the kale or substitute spinach, or add in extra veggies. Zucchini or mushrooms would be great! And make sure you load these up with toppings– sour cream, fresh guacamole, and/or a sprinkle of cheese take these over the top.A note on enchilada sauces: A bunch of brands have MSG, but the Whole Foods and Trader Joe’s brand enchilada sauces are good bets to avoid that stuff.

If you try out these chicken & veggie enchilada bowls, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!

Watch the video: How To Make Chicken Enchiladas (May 2022).