Fresh Tex Mex Chicken Enchilada Bowls 5
Fresh Tex Mex Chicken Enchilada Bowls 5

Fresh Tex Mex Enchilada Bowls

June 26, 2017

These Fresh Tex Mex Bowls have an authentic taste of Mexico - a new family favorite recipe!

  • Prep: 1 hr
  • Cook: 15 mins
  • 1 hr

    15 mins

    1 hr 15 mins

  • Yields: 4 bowls


1 count Simply Organic Red Enchilada Simmer Sauce

2 cups Brown or white rice, cooked

4 count Organic boneless chicken breasts

4 count Fresh corn on the cob, cooked and corn removed from cob

12 count Cherry tomatoes, chopped

1 count Avocado, sliced

1 tbsp Fresh cilantro, chopped

1 count lime, cut into wedges


Add chicken breasts to a zip top bag with 1/2 package of Simply Organic Red Enchilada Simmer Sauce. Place chicken in fridge to marinate for 1 hour.

Remove chicken mixture from fridge and set on countertop for 15 minutes (this will help remove the chill from the chicken prior to cooking).

Heath grill or grill pan over medium high heat for 2 minutes.

Add chicken and cook through, turning it after about 3-5 minutes. Do not burn or overcook the chicken.

Remove cooked chicken from heat and set on a plate to cool.

Once cooled, slice chicken and set aside.

Begin assembling your bowls. Add the rice to the bottom of the bowl and top it with grilled chicken, tomatoes, avocado and corn. Spritz lime over chicken and vegetables before adding a generous portion of the red enchilada sauce atop the chicken. Top the entire bowl with fresh cilantro.

Watch chicken carefully to ensure it doesn't get overcooked. Allow chicken to cool before cutting. Substitute any vegetable in this dish for other vegetables of your liking.


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