One Pot Wonder Chicken Enchilada Bowls Recipe
Try this One Pot Wonder Chicken Enchilada Bowls Recipe recipe, or contribute your own.
Try this One Pot Wonder Chicken Enchilada Bowls Recipe recipe, or contribute your own.
- 2 cups chicken broth
- 1 medium yellow onion chopped
- 2 tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 lb. boneless skinless chicken breast chopped into bite size pieces
- 1/2 sp. salt
- 1/2 sp. ground black pepper
- 1 cup rice uncooked (i used long grain white rice)
- 1 14.5 oz. can rotel diced tomatoes and chilies
- 1 10 oz. can (or jar) enchilada sauce
- 1 cup frozen corn kernels
- 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
- Carbohydrate 7.58461333333333 g
- Cholesterol 370.2889291 mg
- Fat 78.0708567313333 g
- Fiber 1.06757499361038 g
- Protein 99.2424072055 g
- Saturated Fat 23.1405894979444 g
- Serving Size 1 1 Serving (561g)
- Sodium 458.847062305556 mg
- Sugar 6.51703833972295 g
- Trans Fat 6.09038158127778 g
- Calories 1150 calories
Step-by-step
- 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.
One Pot Wonder Chicken Enchilada Bowls: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Dinner prep often feels like a race against the clock, a whirlwind of chopping, stirring, and cleaning. That's why I've become obsessed with one-pot meals – and this One Pot Wonder Chicken Enchilada Bowls recipe is a shining star in my weeknight dinner repertoire. Forget endless dishes and complicated instructions; this recipe is quick, easy, and incredibly flavorful. It's the kind of meal that satisfies the whole family without demanding hours of my time. In fact, I often prep the ingredients in the morning, pop everything in the pot when I get home, and boom – dinner is almost ready when the kids are finishing their homework!
The beauty of this recipe lies in its simplicity. You start by sautéing onions and chicken until they're perfectly cooked. Then, you add rice, broth, and a vibrant mix of Rotel, enchilada sauce, and spices. Let it simmer until the rice is perfectly cooked and the flavors have melded together. It's a symphony of textures and tastes – tender chicken, fluffy rice, juicy tomatoes and peppers from the Rotel, and the warmth of the enchilada sauce. The final touch? A generous sprinkle of Mexican blend cheese, which melts beautifully and adds a delightful creaminess to the dish.
This recipe is also incredibly versatile. Feel free to customize it to your liking. Add different vegetables – bell peppers, zucchini, or spinach would all be delicious additions. Experiment with different types of cheese – Monterey Jack, cheddar, or even a spicy pepper jack would add a unique twist. Or, if you prefer a spicier kick, increase the amount of chili powder or add a dash of cayenne pepper. The possibilities are endless! And the best part? Leftovers are just as delicious the next day – perfect for a quick and easy lunch!
This One Pot Wonder Chicken Enchilada Bowls recipe is more than just a meal; it's a testament to the power of efficient cooking. It's a reminder that a delicious, wholesome dinner doesn't have to be complicated or time-consuming. With a little planning and this simple recipe, you can enjoy a flavorful, satisfying meal without sacrificing precious time with your family. And that, in my book, is a recipe for success.
Ingredient Notes: I've found that using long-grain white rice works best for this recipe, as it cooks up quickly and absorbs the liquid perfectly. Feel free to experiment with brown rice, but keep in mind that it will take longer to cook. You can also adjust the amount of spice according to your preference. If you're not a fan of spicy food, you can omit the chili powder altogether or use a milder variety. And lastly, don't be afraid to get creative with the toppings! A dollop of sour cream, some fresh cilantro, or a sprinkle of avocado would all make delicious additions.
Make it Your Own: The great thing about this recipe is its adaptability. One week I might add some black olives, the next I might use a different type of cheese. If you have leftover cooked chicken, you can easily incorporate it into this dish to cut down on prep time even further. The key is to embrace the flexibility and make it work for your schedule and your taste preferences.
Beyond Dinner: These enchilada bowls are also fantastic for meal prep. You can easily make a large batch on Sunday and enjoy them for lunch throughout the week. Just store them in airtight containers in the refrigerator. They reheat beautifully in the microwave or on the stovetop.
This One Pot Wonder Chicken Enchilada Bowls recipe is a true game-changer for busy weeknights. It’s quick, easy, delicious, and flexible enough to become a regular fixture in your meal rotation. Try it tonight, and you'll understand why it's become a staple in my kitchen!
