Regular Foods · Dinner · by Selvi
Selvi's Rotisserie Enchilada Bowl
Rotisserie Chicken Enchilada Bowl
A prepared chicken becomes six small, saucy bowls without tortillas or rice. This is a Regular Foods / after recovery recipe; remove all skin, cartilage, and bones, choose lower-sodium products when possible, and use only when chicken, beans, tomato, chiles, and dairy are cleared.
- Total time
- 25 min
- Yield
- 6 small servings
- Serving
- About 3/4 cup
- Texture
- Moist shreds with soft beans
Ingredients
- 3 cups finely shredded skinless rotisserie chicken, checked carefully for bones and cartilage
- 1 can (10 ounces) reduced-sodium mild red enchilada sauce
- 1 can (15 ounces) no-salt-added black beans, drained and rinsed
- 1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese
- 3/4 cup plain nonfat Greek yogurt
- 1/2 cup water or unsalted chicken broth, plus more as needed
Directions
- 1
Put the shredded chicken, enchilada sauce, beans, and water or broth in a wide skillet.
- 2
Cover and simmer over low heat for 10 minutes, stirring twice, until the chicken is hot, tender, and thoroughly moistened. Add broth by the tablespoon if any shred seems dry.
- 3
Stir in half of the cheese until melted and verify the mixture reaches 165°F / 74°C.
- 4
Divide into six small bowls. Top each with 2 tablespoons yogurt and the remaining cheese.
- 5
Eat protein first, take small bites, chew thoroughly, and refrigerate leftovers within 2 hours.
PER SERVING
Nutrition
- Protein
- 28g
- Calories
- 250
- Carbs
- 13g
- Fat
- 10g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 650mg
Estimated from skinless rotisserie chicken, reduced-sodium enchilada sauce, no-salt-added black beans, reduced-fat cheese, and Greek yogurt. Contains milk; prepared chicken and sauces may contain additional allergens. Sodium varies greatly by store and brand.
Source: Inspired by MyPlate's chicken-and-green-chile casserole pattern and independently reformulated as a tortilla-free, protein-first bowl using moist rotisserie chicken.
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