Our hearty chicken enchilada bowl delivers maximum taste with added nutritional value for cozy, yet healthy vibes. Tender shredded chicken is combined with tangy enchilada sauce, toothsome brown rice, and sweet peppers and onions and then topped with melted pepperjack cheese.
Meal Card: Chicken Enchilada Bowl
Ingredients
- 1 – 2 packets Enchilada Sauce
- 1 – 2 packages Pepperjack Cheese
- 1 – 2 packages Shredded Chicken
- 1 – 2 packages Brown Rice
- 1 – 2 packages Peppers & Onions
Directions
1) Run enchilada sauce under warm water to thaw. Set pepperjack cheese out on the counter to thaw.
2) Open shredded chicken and place in a Suvie pan. Cut open enchilada sauce and pour over the shredded chicken. Place pan in the top zone of Suvie.
3) Before opening, tap brown rice and peppers & onions packages against the countertop to break up any large pieces. Open rice and peppers & onions and add to a separate Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive, ½ tsp salt, and freshly ground pepper). Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 mins (for 4 servings, Roast for 20 mins)
Top Zone: Roast Roast at 350°F for 27 minutes (for 4 servings, Roast for 39 mins)
5) When the cook is complete, remove pans from Suvie. Combine shredded chicken, enchilada sauce, brown rice, and peppers & onions together in one Suvie pan. Season to taste with salt and pepper. Top with pepperjack cheese and place pan in the bottom zone of Suvie. Confirm 7 minute broil time.
6) When the broil is complete, remove pan from Suvie. Divide chicken enchilada bowl between plates and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 610, Total Fat 25g, Total Carbohydrates 55g, Total Sodium 890mg, Total Protein 42g.
