Shredded Chicken Enchilada Burrito Bowl
Tender shredded chicken in a light enchilada sauce, layered with rice, black beans, and cheese for a deconstructed dinner prep bowl.
Ingredients (serves 4)
- 2 lbs chicken thigh
- 2 cups rice
- 1 can black beans
- 2 cups cheddar cheese
- 1 onion
- 3 cloves garlic
- 2 tbsp chili powder
- 1 cup chicken stock
- 2 tbsp olive oil
- salt
- black pepper
- cilantro
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Save this recipeInstructions
- 1
Cook rice in a pot with 4 cups water and salt, covered, until tender, 18 minutes.
- 2
Place chicken thighs, 1 cup chicken stock, half the onion (chopped), salt, and pepper in a large pot.
- 3
Bring to a boil, then reduce heat and simmer, covered, for 20 minutes until chicken is cooked through.
- 4
Remove chicken and shred with two forks. Strain cooking liquid.
- 5
Heat 2 tbsp olive oil in a saucepan, add minced garlic and remaining diced onion, cook 2 minutes.
- 6
Stir in chili powder and cook 1 minute. Add shredded chicken, 1/2 cup strained broth, salt, and pepper. Simmer 5 minutes.
- 7
Drain beans and warm gently in a pot. Divide rice into four containers.
- 8
Top with chicken in sauce, warm beans, shredded cheddar, and fresh cilantro.
