Quick Chicken Enchilada Bowls

Nutritional Highlights

This recipe is an upgraded twist to a traditionally heavy comfort food.

Adding beans and plenty of vegetables ensures this bowl provides plenty of fiber to keep you full throughout the day.

Servings: 4

Heat olive oil in large skillet over medium heat. Saute onion, garlic, zucchini, and grated carrot until they start to become tender, about 5 minutes.
Stir in chicken and cook 2 minutes until heated thoroughly.
Add green chiles, beans, salsa, and cumin. Season with salt and pepper, to taste.
Bring mixture to a quick boil, then reduce heat to low. Stir in sliced tortillas, just to moisten.
Serve with desired toppings and enjoy!

2 Tbsp olive oil

1 small onion, diced

1 clove garlic, minced

1 small zucchini, diced

1/2 cup grated carrot

1 large chicken breast, cooked and shredded

1 (4 oz) can fire roasted green chiles

1 (15 oz) can black beans, rinsed and drained

12 oz fresh salsa

1/2 tsp cumin

Salt & pepper, to taste

4 corn tortillas, sliced

Avocado, sour cream, shredded cheddar cheese, cilantro