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One-Pot Enchilada Bowl


It’s Coach Amie back with Forking Made Easy: a collection of easy-to-follow recipes to make eating healthy taste good. This week’s menu features One-Pot Enchilada Bowl


(makes 8 servings)

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 1 tablespoon cumin

  • 1 teaspoon salt

  • 3 cloves garlic, minced

  • 3 bell peppers, diced

  • 24 ounces enchilada sauce 

  • 1/2 cup plain Greek yogurt 

  • 1 cup water

  • 4 cups shredded rotisserie chicken 

  • 2 15-ounce cans black beans

  • 1 28-ounce can, diced tomatoes

  • Optional toppings: cheese, cilantro, peppers, etc.

  1. Heat oil over medium heat in a large skillet. Add onion, peppers, cumin, salt, and garlic, and sauté’ for 5 minutes.

  2.  Add enchilada sauce, yogurt, and water. Stir and mix for 3 minutes. Add chicken, beans, and tomatoes. Stir well to combine.

  3.  Cook for an additional 15 minutes on low heat and add desired toppings.

Stay Fueled

Picture of Amie Koger
Amie Koger

NASM-CPT, GGS-1, PN1, PN2
Nutrition + Performance Coach

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