Amazing Chicken Enchilada Bowl

Wednesday, October 1, 2014

Happy October 1st! I can't believe it's already October but I can't complain because we've got a lot of fun trips planned for this month. Bring it on, October!

Last week, Stephen and I made this recipe and it is without a doubt the BEST Mexican dish Stephen and I have ever had. Literally every bite will make your taste buds jump for joy. Not only is it delicious, it's easy to make - a double win in my book!

- 1 medium white onion
- 1 lb chicken breast
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup uncooked rice (I used brown)
- 2 cups of chicken broth
- 1 10 oz can enchilada sauce
- 1 cup frozen corn kernels
- 2 tsp chili powder
- 1 tsp cumin
- 1 15 oz can black beans, drained and rinsed
- 1 cup Mexican blend shredded cheese

1. Cook the chicken breast - (this is how I cook mine best) chop up the raw chicken in the desired size (chunks) and place in a aluminum foil-lined Pyrex dish. Add 1 cup of chicken broth and bake in the oven for 30-45 minutes on 400 degrees. Chicken should be cooked through and very juicy.

2. Saute the onion in a large skillet over medium high heat (you can do this in olive oil but Stephen has found it's better to not use oil and just add a little water to the skillet). 

3. Once the onion has become translucent, add the rice, 1 cup of chicken broth, enchilada sauce, frozen corn, chili powder and cumin to the skillet. Bring the contents of the skillet to a boil. 

4. Reduce to a simmer and cover the skillet. Cook covered while stirring occasionally until the rice has absorbed all of the liquid (about 20-30 minutes).

5. Remove from heat and add the black beans, cooked chicken & cheese. Stir to combine, then cover and let sit for 5 minutes. 

6. Serve warm with toppings of your choice. We added diced tomatoes, fat free sour cream and a little bit more cheese. These toppings were delicious with the dish and I highly recommend using the tomatoes and sour cream.


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