Tex- Mex Enchilada Bowl
Whether you’re Tex, Mex or Nix, who doesn’t love Mexican food! And piled high in one convenient bowl, you’ll be able to capture every bite. So easy and fun to serve as a “do-it-yourself-bar”, everyone will be “bowled over”!
Tex-Mex Enchilada Bowl
6 - 8 chicken breasts, boned and skinned (or combo of chicken breasts and thighs to feed 8 people) 1 can of enchilada sauce or a packet of powdered enchilada sauce with water 2 teaspoons chicken bouillon (Better than Bouillon recommended) or 1 cube chicken bouillon 1 tablespoon powdered cumin 1 tablepoons paprika 1 tablespoon onion powder 1 tablespoon garlic powder, fresh minced garlic or granulated garlic 1 small can minced green chiles salt and Pepper to taste (taste for salt and pepper after cooking and adjust if necessary. Go lightly on the salt as bouillon is quite salty already) juice of 1 whole lime and 1 lime cut into 8 wedges 1 can 15 oz black beans, drained then heated (or pinto beans if preferred) 1 cup sour cream for garnish 1 cup guacamole, prepared or homemade 2 cups shredded Monterey Jack and/or mild cheddar cheese 8 flour tortillas, heated in the microwave before serving
For the rice
1 ½ tablespoons vegetable oil 1 large clove garlic, minced 3 1/2 cups water 2 cups uncooked white rice the grated peel of 1 lime 1 teaspoon salt
For Pico de Gallo (Salad)
1/2 medium red onion diced 1 small green bell pepper diced 1 small red bell pepper diced 1 jalapeño pepper minced (if you like it hot) 1 large diced tomato 1 large garlic, finely minced sliced or chopped black olives 3 green onions chopped, white and green parts juice of half a lime minced fresh cilantro (or parsley, if you are not a cilantro lover) ½ teaspoon salt and a pinch of pepper
-Mix all the Pico ingredients in a medium bowl then chill until ready to serve.
For the Chicken:
-Heat 2 tablespoons oil over medium-high heat in a large skillet. Place the chicken breast (or thighs) in the skillet and cook on each side until browned (about 3 minutes per side)
-Place the chicken into a pressure cooker or Instapot. Add enchilada sauce, chicken bouillon, cumin, paprika, onion powder, garlic, green chiles, salt and pepper to taste (Taste for salt and pepper after cooking and adjust if necessary. Go lightly on the salt as bouillon is quite salty already)
-Cook fresh chicken on high pressure for 8 - 12 minutes, or 13 to 15 minutes if frozen. To achieve a "very tender" texture that shreds effortlessly, follow up with a 10-minute natural pressure release (NPR) so the meat retains its moisture.
-Remove the chicken from the pot and allow to cool for about 10 minutes, then shred the chicken apart, working with two forks. Place the leftover sauce in a medium saucepan and add 1 ½ teaspoons sugar. Cook over medium-high heat until mixture is reduced by about half. Add and stir into the shredded chicken along with the lime juice. Taste for seasoning, adding more if necessary. Place in a serving bowl and cover to keep warm.
For the rice:
In a 2-quart saucepan, heat the oil until shimmery over medium-high heat. Add the garlic and the rice and stir until the rice is coated with the oil and is slightly wheat-colored. Add water and a pinch of salt. Allow water to come to a boil then quickly cover the pot with a lid and reduce heat to the lowest setting on the stove. Simmer for 20 minutes, then remove from heat, keep the lid on, then let rest for 15 minutes. Fluff with a fork and set aside.
To Serve :
Place rice, beans, chicken, Pico and condiments in separate serving bowls then have eaters assemble their individual bowls. Traditionally, individual bowls are assembled by placing the rice on the bottom followed by the chicken, then beans. Pico is added on top, followed by the cheese then garnished with sour cream, and guacamole. Place a spring of cilantro on top along with a wedge of lime. Serve warm flour tortillas on the side. Makes about 8 servings.
Cook the chicken with the enchilada sauce and other seasonings in a pressure cooker, Instapot or slow cooker until chicken is very tender. Cool it briefly, then shred it apart.
Steam white rice until plump and soft. Grate lime peel into the rice then fluff with a fork.
Place the rice in the bottom of the bowl, sprinkle with beans, pile the chicken on top, then the Pico de Gallo.
Next comes the cheese (or several cheeses)…
…then finish off with the condiments you like - guacamole, sour cream and a sprig of cilantro. All the wonderful Mexican ingredients we love in one convenient bowl. How high can you go?!? Dig in and don’t forget the flour tortillas!
PERSNICKETY NOTES:
**Other condiments can be added to your taste. These may include sliced avocado, salsa verde, red salsa, cilantro-lime crema, tortilla strips or chips, diced red onion.
** Leftover rotisserie chicken may be used for this recipe, but the flavor is better when the chicken is cooked in the enchilada sauce and spices. If you go this route, shred the chicken and add it to a saucepan along with the enchilada sauce and spices. Cover with a lid and simmer for about 30 minutes.
**Another option - rather than serving flour tortillas on the side, you can make a bowl with the tortillas by shaping them, then deep frying them. Once the bowls are cooled, you use them as the bowl in which the Enchilada Bowl ingredients are layered! This is a video that shows you an easy way to do this: https://www.youtube.com/watch?v=PXTQ6_yYt2k
