Description
A quick and flavorful enchilada chicken stir-fry bowl, perfect for busy weeknight dinners and adaptable to various dietary preferences.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 2 cups cooked rice or quinoa
- 1 cup enchilada sauce
- 1 cup corn, canned or frozen
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Heat a little oil in a large skillet over medium heat. Add the sliced onions and bell peppers, and sauté until softened.
- Add the cooked chicken, corn, chili powder, cumin, salt, and pepper. Stir to combine and heat through.
- Pour in the enchilada sauce and let it simmer for about 5 minutes, absorbing all the flavors.
- Serve the chicken and vegetable mix over cooked rice or quinoa to create a hearty base.
- If desired, top with cheese and garnish with chopped cilantro before serving. Enjoy your cooking adventure!
Notes
For best results, use shredded rotisserie chicken for convenience. Fresh cilantro adds a burst of freshness when used as a garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg