Easy Chicken Tamale Burrito Bowls
To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed. To make this a vegetarian meal try swapping the chicken for lentils or chickpeas.
To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed. To make this a vegetarian meal try swapping the chicken for lentils or chickpeas.
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon kosher salt
- 2 tablespoons chili powder
- 2 cups chicken broth
- 1 teaspoon pepper
- 1/4 teaspoon onion powder
- 2 cups milk
- 1/4 teaspoon garlic powder
- 1 teaspoon cumin
- 2-4 tablespoons butter (your preference)
- 2 teaspoons smoked paprika
- 1 cup polenta (i used bob's red mill)
- 1/2 teaspoon cayenne
- 2 cups red enchilada sauce
- 1 red pepper (sliced)
- 1 1/2 pounds chicken breast or thighs (i used a mix of both -
- 1 onion (slided)
- 1 orange pepper (sliced)
- 1 1/2 cups cooked black beans (drained and rinsed if using c
- 4 ounces sharp white cheddar cheese shredded (plus more fo
- 1 pinch of salt and pepper (or some [guacamole | https://
- 4 ounces queso fresco cheese (crumbled)
- fresh cilantro (chopped)
- in crushed tortilla chips (forgot to add these th
- Carbohydrate 33.6963691696188 g
- Cholesterol 1888.00000004058 mg
- Fat 388.294728613596 g
- Fiber 6.48493631196744 g
- Protein 474.565049870775 g
- Saturated Fat 115.244261452746 g
- Serving Size 1 1 recipe (3865g)
- Sodium 3203.42461795034 mg
- Sugar 27.2114328576514 g
- Trans Fat 33.7104351413961 g
- Calories 5629 calories
Step-by-step
- Heat a very large skillet over medium-high heat and add the olive oil.
- When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the veggies), add the onions and red and orange peppers.
- Stir-fry the peppers for 3-5 minutes, until they just begin to soften.
- Remove from the skillet and set aside. Keep warm by covering the plate with foil.
- Add another tablespoon of oil to the skillet.
- Add the chicken and brown on both sides, about 3-4 minutes per side.
- Once the chicken is browned all over, add the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic, and onion powder and bring everything to a boil.
- Reduce the heat to a simmer and simmer the chicken in the sauce for 10-15 minutes or until cooked through and shreds easily.
- Meanwhile, make the polenta. Pour the chicken broth and milk into a medium-size saucepan and bring to a boil.
- Lower the heat to medium and slowly whisk in the polenta.
- Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper.
- If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- When the chicken is done cooking, remove the chicken from the heat and shred the chicken with 2 forks right in the sauce.
- If your peppers have cooled off too much, toss them with the chicken to get them warm again.
- Toss in the black beans until warmed through.
- To assemble the bowls, add a nice serving of polenta to each bowl.
- Top with the peppers and saucy chicken.
- Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco, chopped cilantro, and crushed tortilla chips.
Easy Chicken Tamale Burrito Bowls: A Weeknight Winner
As a busy working mom, finding time to cook delicious and nutritious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and extracurricular activities, the last thing I want is to spend hours slaving away in the kitchen. That's why I've developed a love for quick, flavorful recipes that don't compromise on taste or nutrition. This Easy Chicken Tamale Burrito Bowl recipe is a perfect example – a satisfying and vibrant meal that comes together in a flash, even on the busiest of weeknights.
The beauty of this recipe lies in its versatility. It's easily adaptable to your preferences and dietary needs. Feel free to swap out the chicken for lentils or chickpeas to make it a hearty vegetarian option. You can also experiment with different types of peppers, cheeses, or even add your favorite vegetables to boost the nutritional profile. The creamy polenta base provides a comforting texture, while the savory chicken and vibrant toppings deliver a burst of flavor in every bite. It's a fiesta in a bowl!
One of my favorite aspects of this recipe is how easily it can be prepped ahead of time. The chicken can be cooked in the crockpot, allowing you to enjoy a delicious meal without the stress of last-minute cooking. This is perfect for those evenings when you’re running low on time. Simply throw all the ingredients into the crockpot in the morning and let it do its magic. By the time dinner rolls around, you'll have a ready-to-assemble meal waiting for you. The polenta can also be made ahead and reheated, saving you even more time. This means less stress and more time for what really matters.
The vibrant colors and textures of this dish make it a visual delight as well. The deep red of the enchilada sauce, the bright orange and red of the peppers, the creamy white polenta, and the fresh green cilantro all come together to create a stunning presentation. It's a meal that's as pleasing to the eye as it is to the palate. And the best part? It’s incredibly satisfying. This bowl is packed with protein, fiber, and complex carbohydrates, leaving you feeling full and energized without the post-meal slump.
Beyond its convenience and deliciousness, this recipe is a testament to the power of simple ingredients combined with a little creativity. It's a reminder that you don't need complicated techniques or exotic ingredients to create a truly memorable meal. With just a few pantry staples and some fresh produce, you can whip up a restaurant-quality dish that will impress your family and friends. So, the next time you're looking for a quick, healthy, and flavorful meal, give these Easy Chicken Tamale Burrito Bowls a try. You won't be disappointed!
This recipe is also incredibly adaptable for meal prepping. You can easily double or triple the recipe and store the components separately in the fridge. Assemble the bowls when you’re ready to eat, saving yourself even more time during the week. This makes it perfect for busy professionals or anyone who wants to stay organized and maintain a healthy diet. The polenta keeps well in the fridge, and the chicken can be stored separately in the sauce. The toppings can be prepped in advance as well. Simply store them in airtight containers and add them to your bowls when you’re ready to enjoy your delicious and healthy meal.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken for an extra kick.
- Vegetarian twist: Replace the chicken with lentils, chickpeas, or black beans for a delicious vegetarian option.
- Add some greens: Incorporate spinach, kale, or other leafy greens to boost the nutritional value.
- Get creative with toppings: Experiment with different cheeses, salsas, sour cream, or guacamole for a personalized touch.
- Make it a complete meal: Serve with a side salad or some tortilla chips for a more substantial meal.
This Easy Chicken Tamale Burrito Bowl recipe is more than just a meal; it's a testament to the power of simple cooking and the joy of sharing delicious food with loved ones. It's a recipe that I've made countless times, and it never fails to impress. The ease of preparation, the vibrant flavors, and the adaptability to different dietary needs make it a true weeknight winner. So, try it out, and I’m confident it will quickly become a staple in your own kitchen.
