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Cilantro Lime Chicken Enchilada Bowls

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  • 2 Tbsp. (30 mL) vegetable oil, divided
  • 4 corn tortillas, cut into wedges
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 Tbsp. (15 mL) lime juice
  • 1 Tbsp. (15 mL) chopped fresh cilantro
  • 1 can (227 g.) no salt added tomato sauce
  • 2 tsp. (10 mL) chili powder
  • 2 cloves garlic, minced
  • 1 package Knorr Selects™ Rustic Mexican Rice & Beans

NUTRITIONAL INFORMATION

 

Amount per serving

Calories430
Total Fat11g
Saturated Fat1.5g
Trans Fat0g
Cholesterol85mg
Sodium600mg
Total Carbs51g
Dietary Fiber5g
Sugars5g
Protein32g
Vitamin D0mcg
Calcium63mg
Iron2mg
Potassium804mg

  • 1 HEAT 1 Tbsp. (15 mL) oil in large nonstick skillet over medium-high heat and cook tortilla wedges, turning once, until toasted, about 2 minutes. Remove to paper towels to drain and set aside.<BR><BR><BR>
  • 2 ADD remaining oil to same skillet and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Stir in lime juice and cilantro. Remove from skillet and set aside. Cover to keep warm.<BR>
  • 3 MAKE enchilada sauce. Add tomato sauce, chili powder and garlic to same skillet and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for flavors to blend, about 4 minutes. Remove from skillet and set aside. Cover to keep warm.
  • 4 ADD 2 ½ cups (625 mL) water and contents of Knorr Selects™ Rustic Mexican Rice & Beans to same skillet. Stir well and cook according to package directions.<BR><BR>
  • 5 EVENLY divide Rice & Beans between 4 bowls and top with reserved chicken. Drizzle with enchilada sauce and serve with reserved tortilla chips. Serve, if desired, with your favorite enchilada toppings such as sour cream, diced avocado, chopped cilantro, chopped white onion and shredded cheddar cheese.