With all the yummy flavors of cheesy enchiladas, this satisfying dinner bowl will win rave reviews from the whole family.
Chicken Enchilada Bowls
-
Prep
15 min. -
Cook
10 min. -
Serves
4 to 6
With all the yummy flavors of cheesy enchiladas, this satisfying dinner bowl will win rave reviews from the whole family.
| Quantity | Ingredient |
|---|---|
| 1 can | red enchilada sauce |
| 4 tbsp | The Original Louisiana Brand Hot Sauce |
| 2 cups | shredded rotisserie chicken |
| 2 cups | shredded Mexican cheese blend, divided |
| 1 | avocado, peeled, halved, pitted and sliced |
| ½ cup | drained pickled red onions |
| ¼ cup | drained pickled jalapeño pepper slices |
| ½ cup | sour cream |
| 1 cup | tortilla strips |
Preheat broiler.
In large ovenproof skillet set over medium-high heat, add enchilada sauce and 3 Tbsp hot sauce. Stir to combine and cook, stirring occasionally, for 2 to 3 minutes or until mixture comes to a simmer. Stir in chicken. Reduce heat to medium. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is heated through.
Reduce heat to low and stir in half the cheese. Sprinkle remaining cheese on top. Broil for 1 to 2 minutes or until cheese is melted.
Divide chicken enchilada mixture evenly among 4 to 6 bowls. Top with avocado, red onion and jalapeños. Dollop with sour cream and sprinkle with remaining hot sauce. Garnish with tortilla strips.
Tip: Serve over steamed rice if desired.
