I’ve had this vision of making a creamy and cheesy enchilada-type chicken dish for about three weeks now, but, much like many other things I think about, I had no idea how to go about making it.
Or what I’d do with it when it was complete.
Or even if the idea was a good one.
Sometimes I have these thoughts about what might be delicious, and only a pound of cheese would make them work. That, my friends, defeats the purpose of an otherwise healthy recipe. This cheesy and creamy enchilada chicken idea sat in my head for a while, when I finally had a brainstorm while driving home from work…and conveniently, as I was approaching the grocery store.
I can say with every confidence that yes, this was a good idea. And no, it wasn’t unhealthy! It turned out to be one of those things that, while only 3 chicken breasts, it ended up being about 8 servings.
While the chicken cooked, I threw together some quick refried black beans, some tomato/cilantro/lime salsa, and made healthy tortilla bowls. It was easy!
Foil went in a small pot, tortilla went into the pot (I used La Tortilla Factory low-carb whole wheat wraps), then the pot went into a 400° oven.
I’m sure that a regular flour tortilla would work just as well, but I love the La Tortilla Factory ones! Adam and I each loved our bowls, and I topped mine with some low-fat sour cream, avocado, and devoured every bite!
Cheesy Enchilada Chicken Bowls
Ingredients (6-8 servings)
For the chicken
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup water or broth
- 1 can diced tomatoes with green chiles (like Ro-Tel)
- 6 ounces shredded cheddar cheese
- 6 ounces low-fat cream cheese
- 1 Tablespoon chili powder
- 1/2 teaspoon garlic powder
For the beans
- 2 cans black beans, drained and rinsed
- 3 cloves garlic, crushed
- 1 Tablespoon olive oil
- 1 small onion, diced
- 1/2 jalapeño pepper, seeded, de-ribbed, and diced
For the salsa
- 1 package (8 ounces) grape tomatoes, halved
- 2 Tablespoons chopped cilantro
- 1/2 teaspoon salt
- 2 Tablespoons lime juice
- 1/2 jalapeño pepper, seeded, de-ribbed, and diced
Instructions
For the chicken
Pour the water into a heavy-bottomed pot. Add the chicken, garlic powder, chili powder, and tomatoes. Cover, then simmer over medium-low heat until the chicken is very tender, about 30 minutes.
Stir in the cream cheese and cheese, stirring constantly until well-incorporated.
For the salsa
Mix together the halved tomatoes, jalapeño, chopped cilantro, and lime juice. Add salt to taste. Allow to sit at room temperature until ready to serve.
For the beans
Heat the oil over medium heat. Add the garlic, onion, and jalapeño to the oil and cook until soft. Add the drained and rinsed beans, lower the heat to low, and simmer about 15 minutes. Using a potato masher, mash the beans until the desired texture. I left mine a little chunky. Serve!
While the chicken was great as I served it, I couldn’t help but think it would be amazing baked into enchiladas, atop some brown rice, or rolled up into a burrito.
I guess that’s why I post recipes, right? So we can all try them in different ways!
On another note, thank you all so much for your kind words after the loss of Raven. She lived an amazing life, and we miss her smiling face… but Maddux has served as a good therapist in these last few days, making sure we see his smooshy face as often as possible.
It’ll be back to business as usual over here this week!
{ 5 comments… read them below or add one }
Ooh, this looks soooo yummy!
On another note, I hope Maddux is not too sad about losing his friend. I know when our chihuahua lost his best friend, our pug, it was rough time for him. Gotta love those furry creatures!
Jessica J´s last [type] ..I think I Am Obsessed With Muffins…
He’s been really sad actually, but we’re trying to keep him busy!
Keeping them busy is key. I think it gets a little easier for them everyday
Jessica J´s last [type] ..I think I Am Obsessed With Muffins…
Love that idea Mara!
And so sorry about your dog. That’s so sad!
Jenn@slim-shoppin´s last [type] ..I asked for sun….
I haven’t made taco bowls like that in ages – thanks for the reminder!! I heard we may have temps in the 50s tomorrow!
Biz´s last [type] ..Heaven on Seven Jalapeno Corn Bread