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Chicken Enchilada Bowl


  • 1 Pound Chicken Breast

  • 1 Medium Onion

  • 2 Cloves Garlic

  • 2 Red/Yellow Peppers

  • 1 15oz Can Black Beans

  • 2 Tbsp Olive Oil

  • 1 7oz can Diced Green Chilies

  • 1 12oz Can Red Enchilada Sauce

  • 1 Cup White Rice

  • 3/4 Cup Chicken Broth

  • 1 Cup Mexican Cheese, Shredded

  • 1/4 Cup Fresh Cilantro

  • 1 Lime

  • Salt & Pepper to taste


  1. Dice the onion, peppers, and garlic. Drain and rinse 1 can of black beans. Cut chicken into 1-inch pieces. Season the chicken all over with salt and pepper

  2. Heat 2 Tbsp olive oil in the Instant Pot with the Saute function. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Turn the pressure cooker off.

  3. Add the chicken, black beans, green chilies (do not drain), half the fresh peppers and enchilada sauce. Stir to combine.

  4. Sprinkle 1 cup white rice all over the top. Pour 3/4 cup chicken broth over the rice, but do not stir.

  5. Set to cook for 10 minutes under high pressure. Meanwhile, coarsely chop cilantro leaves and cut lime into wedges.

  6. When the cook time is up, divide between 5 bowls and top with the remaining fresh peppers, Mexican cheese, cilantro, and lime wedge.

Nutritional Information: Makes 5 servings, 477 calories, 12g fat, 58g carbs, 33g protein


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