Chicken Enchilada Bowl
Prep: 15 minutes
Cook: 4 minutes • Serves: 4
2 cups shredded Batch Slow Cooker Chicken
2 containers (7 ounces each) ready to serve cilantro & lime jasmine rice
1/2 cup Pea Guacamole Dip
1/2 cup Sargento® shredded Mexican blend cheese
1 tablespoon fresh cilantro leaves
1.In large skillet, cook enchilada sauce and chicken over medium-high heat 4 minutes or until heated through, stirring occasionally. Makes about 2 cups.
2. Prepare rice as label directs.
3. Divide rice into 4 bowls; top with chicken mixture, guacamole dip, cheese and cilantro. Makes 4 bowls.
Approximate nutritional values per serving (1 bowl):
396 Calories, 11g Fat (4g Saturated), 78mg Cholesterol, 732mg Sodium,
46g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 28g Protein
Dietitian’s Dish Tip(s):
> Using peas to make guacamole gives it a nutritious twist. Peas are rich in fiber, vitamins C and K, iron and potassium. Adding peas to guacamole increases its nutrient content and promotes satiety. Beyond this enchilada bowl, spread it on toast or use it to stuff bell peppers.
