Why Make This Recipe
Chicken Enchilada Bowl is a delicious and easy meal that combines the flavors of traditional enchiladas with a healthier twist. It’s perfect for busy weeknights and can be made in one pot! With protein from chicken and black beans, along with healthy grains like quinoa or brown rice, this bowl is not only tasty but also nutritious. Plus, you can customize it with your favorite toppings.
How to Make Chicken Enchilada Bowl
Ingredients
- 1 pound lean chicken breast
- 1 cup quinoa or brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Sliced avocado and fresh cilantro for garnish
Directions
- Cook quinoa or brown rice according to package instructions.
- In the Instant Pot, combine chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper.
- Close the lid and set to high pressure for 10 minutes.
- After the cooking time, allow for natural pressure release for 5 minutes, then quick release.
- Shred the chicken with two forks and stir everything together.
- Serve in bowls over quinoa or rice, and top with cheese, avocado, and cilantro.
How to Serve Chicken Enchilada Bowl
Serve your Chicken Enchilada Bowl warm in individual bowls. You can top it with shredded cheese for added flavor. For a fresh touch, add sliced avocado and sprinkle with fresh cilantro. Pair it with tortilla chips or a side salad for a complete meal.
How to Store Chicken Enchilada Bowl
To store leftovers, let the Chicken Enchilada Bowl cool down. Place it in an airtight container and store it in the refrigerator. It will stay good for about 3 to 4 days. You can also freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Tips to Make Chicken Enchilada Bowl
- For extra flavor, try marinating the chicken in enchilada sauce for a few hours before cooking.
- Adjust the spices according to your taste. If you like it spicier, add more chili powder or even some diced jalapeños.
- Experiment with different toppings like sour cream, lime wedges, or chopped green onions.
Variation
Try using ground turkey or beef instead of chicken for a different protein option. You can also switch out the quinoa for another grain like farro or barley if you prefer.
FAQs
Can I make this recipe in a slow cooker?
Yes, you can! Just combine all the ingredients in a slow cooker and cook on low for 6-8 hours.
Can I use frozen chicken?
Yes, you can use frozen chicken in this recipe. Just make sure to cook it for an additional 5 minutes under high pressure.
Is this recipe gluten-free?
Yes, as long as you use gluten-free enchilada sauce and check that your ingredients are certified gluten-free, this recipe can be gluten-free.
Chicken Enchilada Bowl
Ingredients
Main Ingredients
- 1 pound lean chicken breast
- 1 cup quinoa or brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup enchilada sauce
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
Optional Toppings
- 1 cup shredded cheese optional
- Sliced avocado and fresh cilantro for garnish
Instructions
Preparation
- Cook quinoa or brown rice according to package instructions.
Cooking
- In the Instant Pot, combine chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper.
- Close the lid and set to high pressure for 10 minutes.
- After the cooking time, allow for natural pressure release for 5 minutes, then quick release.
- Shred the chicken with two forks and stir everything together.
Serving
- Serve in bowls over quinoa or rice, and top with cheese, avocado, and cilantro.