Here in Texas we love Mexican food because it is so full of flavor. In addition to being flavorful, Mexican food can also be very nutritious thanks to the use of lots of colorful veggies (like zucchini, tomatoes, onions, and peppers), healthy fat from avocados and fiber from beans and tortillas.
Enchiladas were a comfort food favorite that my family grew up on. This lightened up version makes the rich traditional enchiladas into a bowl that can be thrown together in minutes and enjoyed more regularly for a weeknight dinner or lunch! This recipe is packed with fiber and nutrients from the beans and vegetables while corn tortilla pieces add a filling whole grain component.
Quick Enchilada Chicken Bowls
- 2 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 2 small zucchini diced
- 1 red bell pepper diced
- ½ cup grated carrot
- 1 large chicken breast cooked and shredded
- 1 4-ounce can fire roasted green chiles
- 1 15-ounce can black beans, rinsed and drained
- 1 ½ cups of fresh salsa
- ½ teaspoon cumin
- Salt & pepper to taste
- 4 corn tortillas sliced in 1/2" strips
- Avocado, sour cream, shredded cheddar cheese, cilantro
- Heat olive oil in large skillet over medium heat. Saute onion, garlic, zucchini, red bell pepper and grated carrot until they start to become tender, about 5 minutes.
- Stir in shredded chicken and cook just until heated thoroughly, about 2 minutes. Add green chiles, beans, salsa, and cumin. Season with salt and pepper.
- Bring mixture to a quick boil, then reduce heat to low. Stir in sliced tortillas, just to moisten.
- Serve immediately with desired toppings.