With all the yummy flavors of cheesy enchiladas, this hearty and satisfying dinner bowl is layered with bold spices and fresh ingredients, sure to win rave reviews from the whole family.
With all the yummy flavors of cheesy enchiladas, this hearty and satisfying dinner bowl is layered with bold spices and fresh ingredients, sure to 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.
