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Slow Cooker Chicken Enchilada Bowls

Katrina Nelson
  • minutes
  • Serves 8

INGREDIENTS

2 lb

Chicken breast

2

Avocado, medium

1

Bell pepper, medium red

15 oz

Black beans, canned

1/4 cup

Cilantro

1 cup

Corn, frozen

3 cloves

Garlic

1/2

Onion, medium

1/2 tsp

Oregano, dried

14 1/2 oz

Tomatoes, canned

4 cups

Brown rice, cooked

1 tsp

Chili powder

1 tsp

Salt

1

Cooking spray

1 tsp

Cumin, ground

8

Tortillas, medium

1/2 cup

Mexican cheese blend

2 cups

Enchilada sauce