20-Minute Chicken Enchilada Bowls

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Do you guys ever hear a song that you LOVE on the radio? Then it takes you DAYS to figure out what the name of the song was? And then once you finally figure it out, you find it on youtube and listen to it ALL DAY just to ‘get it out of your system’?

Really? That doesn’t happen to you?

WELL…that’s unfortunate. Because it happens to me all.the.time.

It’s just one of the many talents I possess, what can I say?  

My husband loves me extra** when I do this……because the songs I play over and over just so happen to be super catchy and only slightly annoying. Like any country music song that talks about love.

Or the occasional Britney Spears song.

Or this little gem. –>{WAIT. You didn’t wake up every morning to your mother working out to this song?}

{**false}

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If loving Richard Simmons is wrong, I don’t want to be right.

Sorry** if that song is now stuck in your head for the rest of the day the rest of time. {**I’m really not sorry.}

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But Lauren, what does this have to do with today’s recipe?

Umm, do you not know me AT ALL?

I write about random crap that happens in my life that have no such connections to food and you all love me for it. That’s pretty much how this relationship works.

Ooh, I just said relationship….does this mean we’re serious?

Actually don’t answer that. My husband already told me he hates my Richard Simmons music and I can only handle so much rejection per day. Save it for tomorrow.

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ANYWAYS. Now that I’ve made you feel awkward AND uncomfortable, I think it’s about time we chatted about this beauty of a meal.

Behold! 20-Minute Chicken Enchilada Bowls. It’s like the lazy mom’s way of making chicken enchiladas. All the core enchilada ingredients are there, but they’re cooked all together on the stovetop. To keep these on the healthier side, I used only 4 small corn tortillas, went easy on the cheese, added a little bit of olive oil and threw in some zucchini and grated carrot for good measure.

Whatever my daughter doesn’t know won’t hurt her.

Saute the ingredients all together and serve over rice. Overall, I thought these were really good, especially topped with lots of avocado and sour cream. Just make sure you use an enchilada sauce you love. That’s pretty much all you need to know to make this successfully.

FYI- I had some of my pre made freezer brown rice that I just popped in the microwave right before we were ready to eat and it was the perfect accompaniment. Ready in just minutes, yo! If you have some time, make a big batch of this to get dinner on the table even faster during the week!

Give these a whirl tonight and let me know what you think! Have a great day friends 🙂

Printable below!

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20-Minute Chicken Enchilada Bowls

The perfect Mexican one-pot wonder dish that hits the table in no time flat!

Yield: 4 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 small zucchini, diced
  • 1/2 cup grated carrot
  • 1 large chicken breast, cubed
  • 1 4-oz. can fire-roasted diced green chiles
  • salt & pepper, to taste
  • 1/2 teaspoon cumin
  • 1 15-oz. can black beans, rinsed and drained
  • 12-oz. red enchilada sauce {I used mild}
  • 4 corn tortillas, sliced
  • 1 1/2 cups grated cheddar cheese
  • any desired toppings: avocado, sour cream, cilantro, etc.
  • rice for serving {optional}

Directions:

  1. Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini and grated carrot until they start to become tender, 5 minutes. Stir in chicken and cook 3 minutes or until cooked thoroughly. Stir in green chiles, salt, pepper, cumin, beans and enchilada sauce. Bring to quick boil then reduce to low. Stir in pieces of corn tortillas and cheddar cheese. Serve over rice and top with anything your little heart desires.

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  1. Did you precook the chicken?
    Looks yummy!

    Reply
  2. Lol, that Richard Simmons song!

    Love this bowl, must have it this week 🙂

    Reply
  3. This recipe looks delicious.

    I think your sense of humor is hilarious. You must keep your family in giggles:)

    Reply
  4. 20 minutes? I’m all over this enchilada bowl. My wife and sons would devour this and I can’t wait to try it! Love your ramblings, funny.

    Reply
    • This is a great question. Be sure to read the label. At my grocery store, one side of the aisle has authentic Mexican foods. The other side of the aisle, I’d describe as Tex-Mex. The Mexican red enchilada sauce (and the green, too, I think) is primarily a crushed pepper base. What I got is not at all spicy.The Tex-Mex side has red enchilada sauce that is pretty much just tomato sauce with some mild seasonings. The pepper based sauce is quite strong tasting. My husband and I decided that we prefer the tomato based sauce. I add a little ground ancho or chipotle pepper and some finely diced jalapeno for heat.

      Reply
  5. Firstly, the dish, perfect for an after work quick dinner and we are definitely on a Mexican inspired kick in our house at the moment!
    Secondly, the song…oh yes…I end up humming/whisper-singing whatever is stuck in my head all.day.long. Sometimes that ends up being ‘The Time of My Life’ because that’s what I woke up to my Mum listening to for many of my teen years. We love a good throwback in our family….

    Reply
  6. Well I know the feeling!! I finally found the song I would hear every time driving and it was from passenger ‘let her go’ . Hooked on it! On another note this dish looks so tasty!!

    Reply
  7. I totally recommend cooking the chicken FIRST in the pot, then adding the veggies. I had to cook the chicken so long to be cooked properly that the veggies turned to mush…

    Reply
  8. Just made this! Fabulous!!! So easy and delicious. I didn’t have time to make the rice, but it was still great all by itself. Will surely make this again. Thanks!!!

    Reply
  9. This looks delicious and I love that it’s quick and easy.

    Reply
  10. I love this, I used Shrimp instead of chicken.

    Reply
  11. LOVE this recipe! thank you so much.

    Reply

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