You know how you go to Chipotle and spend way too much money on a burrito bowl? Well, you can just make this chicken enchilada burrito bowl recipe instead and feed your entire family! This meal is kind of a mix between a burrito bowl and nachos and it’s super good. And if you want to really make it like a burrito bowl then cook up some rice to go on the bottom!
The chicken in this recipe has great flavor and the fresh pico de gallo is a perfect way to finish off the dish. Feel free to get creative with the ingredients and toppings you use. Anything goes!
Chicken Enchilada Burrito Bowl
- 1 8oz package cream cheese spread, softened
- 1 packet taco seasoning mix
- 2 TBSP milk
- 1 lb boneless skinless chicken breasts, cut in bite sized pieces
- 2 tsp oil
- 1 15.5 oz can kidney beans, rinsed
- 1 cup shredded lettuce
- 1/2 cup pico de gallo
- 1/2 cup shredded cheddar cheese
- 1 bag tortilla chips
- Instant rice If you want to add to bottom of meal
Mix cream cheese spread, 2 TBSP taco seasoning and milk until blended. It's fine if its a little chunky, it will melt in the skillet.
Toss chicken with remaining taco seasoning.
Heat oil in large skillet on medium heat. Add chicken, cook 6 to 7 min or until done, stirring frequently.
Add beans and cream cheese mixture to skillet, cook and stir for 2 minutes or until heated through. Top with lettuce, pico, and shredded cheese. Serve with tortilla chips.