This warm, cozy recipe is perfect for busy, blustery fall days. Made in a slow cooker, these enchilada bowls can simmer all day and be enjoyed after work, school and sports practices. Featuring squash and broccoli, this wholesome twist on the classic Mexican dish is healthy and delicious and makes a wonderful weeknight meal.
Keep it local
At Market of Choice, we are committed to Oregon-made products – that’s why we sell more than 7,000 local items in our stores! Not only is shopping local and choosing local ingredients for your recipes better for the environment and economy, but they often taste better and are more nutritious, because they travel fewer miles.
For this recipe, Mindy choses a variety of local products, like Sweet Creek Foods enchilada sauce, Pacific Foods chicken stock and Tillamook shredded cheese. In general, use brands you know and trust or use new recipes as an opportunity try new brands, while keeping it as local as you can!
Your choice of meat matters, too! The chicken found at your Market Meat Dept. is Northwest-raised, 100% vegetarian-fed and has no antibiotics ever. Learn more about our preferred vendors.
Enjoy it how you like it
You can make these enchilada bowls however you like – try swapping out the black beans for pinto, substituting red sauce for verde, or enjoying it with whichever rice you prefer. If broccoli and squash are not your preferred veggies, feel free to mix things up by using bell peppers, corn or other types of squash. You can also add tortilla or corn chips as a topper for a bit of crunch.
Chicken and Veggie Enchilada Bowls Recipe
2 whole chicken breasts
2 cans Wild Harvest black beans, undrained
2 onions, chopped
1 butternut squash, cubed
2 jars Sweet Creek Foods enchilada sauce
2 c Pacific Foods chicken stock
Tillamook cheese, shredded
1. Put chicken, beans, onions, squash, enchilada sauce and chicken stock in slow cooker
2. Cook for 8 hours
3. 30 min before eating, pull out chicken and shred
4. Place chicken back into the slow cooker and add broccoli
5. Cook the rice separately
6. Scoop rice into bowls and top with chicken enchilada mixture
7. Add toppings: avocado, sour cream, cheese, green onions and cilantro