Enchilada Bowls
A healthy and hearty take on Enchiladas
I love Mexican food. I love everything about it. The flavors, the spices of Tex-Mex, the freshness of Cali-Mex and everything in between. It can be healthy, it can be comforting, it can be whatever you want it to be.
As youse all know, I love going to the gym. Which means I like to eat on the healthier side in the kitchen. That doesn’t mean I don’t indulge weekly as well, but everything in moderation.
With that in mind, I wanted a way I could enjoy enchiladas and stay on track. Lo and behold, the Enchilada bowl was born.
This dish is as filling as it is delicious. It’s the perfect meal after a workout, or just to throw together for a weeknight for the fam. We use some cheap, fresh ingredients, throw them together in a bowl, simmer it all in some enchilada sauce and boom… you just found a new favorite.
So get ready to check multiple boxes with this one. Cheap? Yes. Delicious? Yes. Healthy? Yes. Filling? Absolutely. Easy to make? Couldn’t be easier.
Now quit stalling and start cooking, dammit.
Estimated Time: 45 min
Serves: 4-6
Ingredients:
1–1.5 lbs chicken (breast or thighs)
1 tbsp oil
1 packet taco seasoning (or homemade)
1 can enchilada sauce (green or red or both)
1–2 chipotle peppers in adobo + 1 tbsp adobo sauce (chopped)
1 cup uncooked white rice
2 cups chicken broth
1 can black beans, drained & rinsed
1–2 cups of cherry tomatoes cut in half or diced
1 jalapeño, diced
½ onion, diced
2 cloves garlic, minced
1–1½ cups shredded cheese (Mexican blend or cheddar)
Salt & pepper
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