20-Minute Chicken Enchilada Bowls

By vealam

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 small zucchini, diced
• 1/2 cup grated carrot
• 1 large chicken breast, cubed
• 1 4-oz. can fire-roasted diced green chiles
• salt & pepper, to taste
• 1/2 teaspoon cumin
• 1 15-oz. can black beans, rinsed and drained
• 12-oz. red enchilada sauce {I used mild}
• 4 corn tortillas, sliced
• 1 1/2 cups grated cheddar cheese
• any desired toppings: avocado, sour cream, cilantro, etc.
• rice for serving {optional}

Preparation

Step 1

Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini and grated carrot until they start to become tender, 5 minutes. Stir in chicken and cook 3 minutes or until cooked thoroughly. Stir in green chiles, salt, pepper, cumin, beans and enchilada sauce. Bring to quick boil then reduce to low. Stir in pieces of corn tortillas and cheddar cheese. Serve over rice and top with anything your little heart desires.