I bought the wrong enchilada sauce tonight which made it a more bland than I would have liked (silly mild masquerading as the hot). I also put way more cheese on it than normal, but that's because I had way too much shredded cheese lurking in my fridge that was gonna go bad (and that I kept digging into...WHAT??? Don't judge me). I'm off to slip into a food-induced coma. Please enjoy!
Chicken Enchilada Bowl
Recipe by Honey Mim
1-1/2 cups rice, uncooked
1 lb boneless, skinless chicken breast, cut into chunks
1 small can red enchilada sauce (we use Old El Paso's hot)
1 can black beans (sorry I forgot to check the size for this and the sauce; just use a small can)
1 cup shredded cheddar cheese (or use one the fiesta/Mexican blends available at the grocery store)
- Preheat oven to 350F. Meanwhile get the rice cooking in a medium-sized pot (remember: 1 part rice to 2 parts water so 3 cups in this case). Bring to a boil while covered, lower heat and allow to simmer about 10-15 minutes until tender and no liquid remains.
- Cook chicken chunks with the enchilada sauce in a medium-sized pan until chunks are completely white and fully cooked, about 10 minutes.
- In an oven-safe baking dish, layer the rice on the bottom. Add the can of beans on top of the rice and spread out then add the chicken and enchilada sauce. Spread the chicken mixture evenly and top with the cheese.
- Place int he oven and cook for 10-15 minutes or until the cheese is hot and bubbly.