It’s been a while since I’ve mentioned my affection for food in bowls, so it’s about time to bring that around again. Most of my favorite foods fit perfectly in bowls: soups and stews, chilis, salads, rice and pasta dishes. There’s just something about a meal tucked in a bowl that’s cozy and filling, and encourages hovering over. Like today’s cheesy chicken enchilada bowls.
The lovely thing about food in bowls is that I get to play with traditional recipes, deconstructing them into their component parts and then rebuilding them into something bowl-friendly, but equally delectable.
Enchiladas — already an easy weeknight meal — become even more gosh-I’m-dog-tired doable (20 minutes to the table if you have leftover rice on hand). By foregoing the tortilla wrap for individual enchiladas and substituting rice for structure, you have a one-skillet meal with all of the happy Mexican flavors and absolutely no hassle or time in the oven: chop, saute, and serve. Tada! Chicken enchilada bowls!
If you really miss the tortilla wrap, you could lightly toast strips of corn tortillas in a skillet (or in the oven), and sprinkle them on top. (Mmmm, crispy corn tortilla strips….).
Cheesy chicken enchilada bowls make a quick-and-easy weeknight meal for brrrr-chilly December evenings – fast and filling!
BTW, if you missed it, check out my Avgolemono Turkey Soup from this past weekend. (I had made some changes to the RSS email and forgot to unpause the daily mailing when I was finished, so subscribers were not notified about the post. D’oh!)
- 3 1/2 cups water
- 2 cups uncooked rice* (I use a blend of wild rice and brown rice)
- 1 tablespoon olive or coconut oil
- 1/2 medium red onion, diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- 1 jalapeño pepper, minced
- 10 ounces cooked chicken, shredded
- 1 can (15 oz) black beans, drained
- 1 can (10 oz) your favorite enchilada sauce (or Mexican cooking sauce)
- juice from 1/2 lime
- sour cream, for garnish
- 2 tablespoons fresh cilantro, chopped
- 2 cups shredded quesadilla cheese (or other melty cheese, like fontina)
- In a 2 quart sauce pan set the water to boil. Add the rice, reduce heat to medium-low and cover. Simmer for 20 minutes, then remove from heat - keep the lid on - and let rest for 20 minutes. Fluff with a fork and set aside.
- Heat the oil in a large skillet over medium until shimmering. Add the onions, bell peppers, and jalapeños and saute until softened, about 5 minutes. Add the chicken and beans and mix well. Stir in the sauce, along with a big squeeze of lime. Reduce heat to low and let the ingredients simmer for 5 minutes.
- To serve, spoon rice into bowls, followed by the chicken mixture. Top with sour cream, cilantro, and cheese.