One Pot Wonder Chicken Enchilada Bowls Recipe
One pot chicken enchilada bowls are a simple meal that can be made in one pot (or skillet) for easy clean up. It's the flavor of chicken enchiladas in half the time.
Servings: 6 servings
Calories: 447kcal
Ingredients
- 2 tbsp. olive oil
- 1 medium yellow onion chopped
- 1 lb. boneless skinless chicken breast, chopped into bite size pieces
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 cup rice uncooked (I used long grain white rice)
- 2 cups chicken broth
- 1 (14.5 oz.) can Rotel diced tomatoes and chilies
- 1 (10 oz.) can or jar 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 cheese shredded
- Optional toppings: shredded lettuce diced tomatoes, diced green onions, sour cream
Instructions
- Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
- Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.
- Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
- Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer).
- Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
- Serve warm with optional toppings.
Video
Nutrition
Serving: 1/6th of the recipe | Calories: 447kcal | Carbohydrates: 56.3g | Protein: 27.5g | Fat: 13.3g | Saturated Fat: 4.7g | Fiber: 4.6g