Chicken Enchilada Nacho Bowls

Gluten Free
Health score
14%
Chicken Enchilada Nacho Bowls
40 min.
4
836kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a dish that’s bursting with flavor and texture? Introducing Chicken Enchilada Nacho Bowls, a delightful gluten-free meal that combines the best of nachos and enchiladas into one irresistible bowl. Perfect for any occasion, these bowls are not only quick to prepare—ready in just 40 minutes—but they also serve up to four people, making them ideal for family gatherings or a cozy night in with friends.

Imagine the savory goodness of shredded rotisserie chicken mingling with a rich, spicy enchilada sauce, complemented by the freshness of cilantro and the crunch of tortilla chips. Each bite is a harmonious blend of protein, healthy fats, and satisfying carbohydrates, with a caloric breakdown that keeps you energized throughout the day. With 836 calories per serving, you can indulge without the guilt!

Whether you’re looking for a hearty main course or a fun lunch option, these Chicken Enchilada Nacho Bowls are sure to impress. Serve them with zesty lime wedges and your favorite hot sauce for an extra kick. Get ready to dig into a bowl of deliciousness that’s as fun to make as it is to eat!

Ingredients

  • servings chicken and sauce 
  • 15 oz black beans drained and rinsed reduced-sodium canned
  •  chipotle chile canned minced
  • cup tomatoes canned crushed
  • 0.5 cup cilantro sprigs 
  • 10 oz enchilada sauce canned
  • servings lime wedges and hot sauce 
  • cups lettuce shredded
  • tablespoon brown sugar light packed
  • tablespoon olive oil 
  • medium onion cut into half-moons
  • teaspoon mexican oregano dried
  • cups rotisserie chicken cut shredded
  • 1.3 cups cheddar cheese shredded
  • ounces tortilla chips crushed
  • servings nachos 
  • servings nachos 

Equipment

  • bowl
  • frying pan

Directions

  1. Make sauce: Saut onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes.
  2. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.
  3. Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro.
  4. Serve with lime wedges and hot sauce.

Nutrition Facts

Calories836kcal
Protein25.36%
Fat39.55%
Carbs35.09%

Properties

Glycemic Index
40.25
Glycemic Load
2.26
Inflammation Score
-9
Nutrition Score
22.563913018807%

Flavonoids

Apigenin
0.05mg
Luteolin
0.02mg
Isorhamnetin
1.38mg
Kaempferol
0.23mg
Myricetin
0.03mg
Quercetin
7.15mg

Nutrients percent of daily need

Calories:836.48kcal
41.82%
Fat:37.5g
57.69%
Saturated Fat:11.55g
72.21%
Carbohydrates:74.87g
24.96%
Net Carbohydrates:60.57g
22.03%
Sugar:13.04g
14.49%
Cholesterol:148.87mg
49.62%
Sodium:1969.96mg
85.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:54.09g
108.18%
Fiber:14.29g
57.18%
Phosphorus:440.49mg
44.05%
Calcium:392.2mg
39.22%
Vitamin K:36.11µg
34.39%
Magnesium:113.89mg
28.47%
Folate:105.06µg
26.27%
Iron:4.71mg
26.15%
Vitamin A:1287.67IU
25.75%
Vitamin E:3.74mg
24.92%
Manganese:0.48mg
23.89%
Vitamin B2:0.38mg
22.17%
Potassium:746.88mg
21.34%
Vitamin B1:0.31mg
20.9%
Selenium:14.48µg
20.69%
Copper:0.41mg
20.52%
Zinc:2.94mg
19.61%
Vitamin B6:0.33mg
16.64%
Vitamin C:13.52mg
16.39%
Vitamin B5:1.27mg
12.68%
Vitamin B3:2.02mg
10.09%
Vitamin B12:0.37µg
6.24%
Vitamin D:0.21µg
1.41%
Source:My Recipes