Denman Dines
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Chicken Enchilada Rice Bowls
Mexican-inspired rice bowls with chicken and enchilada sauce.
4
servings
10m
prep
4h
cook
Ingredients
Ingredients
0/16
1 1/2 pound chicken
1 teaspoon salt
1 teaspoon ground cumin
8 ounce tomato sauce
3 garlic cloves, minced
1/2 tablespoon chipotle peppers in adobo sauce
1/8 teaspoon chili powder
3/4 cup cheddar cheese, shredded
1 onion, sliced
1 bell pepper, sliced
Rice
Cilantro, chopped
1 jalapeño, chopped
3 green onions, sliced
1 Avocado, diced
Sour cream
Instructions
Instructions
0/6
1
Season chicken with 1/2 tsp salt and 1/2 tsp cumin. Place in slow cooker.
2
Combine tomato sauce with remaining salt & cumin, garlic, chipotle peppers, and chili powder. Mix together and pour over chicken.
3
Cover slow cooker and cook on low for 4 hours.
4
When cooked, shred chicken. Top with cheese and cover, allowing cheese to melt (about 20 minutes).
5
Sauté onion and pepper. Add to the slow cooker and mix everything together.
6
Serve over rice.
