Chicken Enchilada Nacho Bowls
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- ½ cup long-grain white rice
- 1 tsp low-sodium taco seasoning mix
- ⅓ cup canned green enchilada sauce
- 4 oz nacho cheese-flavored tortilla chips
- ½ cup shredded colby-Jack cheese
- ¼ cup refrigerated salsa
- ¼ cup sour cream
Instructions
- Preheat oven to 400°F. Brush chicken with oil; season lightly with salt and pepper, if desired. Place on a foil-lined baking sheet.
- Bake 20 to 25 minutes or until done. Shred chicken using 2 forks.
- Meanwhile cook rice according to package directions; stir in taco seasoning.
- Stir together chicken and enchilada sauce in a microwavable bowl. Microwave 2 to 3 minutes or until thoroughly heated.
- Divided chips among 2 shallow bowls. Top with chicken mixture, rice, and cheese. Serve with salsa and sour cream.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
930
|
930
|
| Fat (g) | 42 | 42 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 53 | 53 |
| Carb (g) | 80 | 80 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1079 | 1079 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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