Chicken Enchilada Nacho Bowls
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1½ cups long-grain white rice
- 1 Tbsp low-sodium taco seasoning mix
- 1 (10-oz) can green enchilada sauce
- 1 (11-oz) pkg nacho cheese-flavored tortilla chips
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 cup refrigerated salsa
- 1 (8-oz) carton 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 6 shallow bowls. Top with chicken mixture, rice, and cheese. Serve with salsa and sour cream.
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