Go Back Email Link
–+ servings

Chicken Enchilada and Potato Bowl (Instant Pot or Cooktop)

Chicken Enchilada and Potato Bowl (Instant Pot or Cooktop)

Ingredients
  

Ingredients for Chicken Enchilada Filling:

  • 2 cups fresh greens beans, cut into chunks
  • 1 tablespoon olive oil
  • 1½ cups onions, diced
  • 3 cups red potatoes (8 ounces) unpeeled and cut into small chunks
  • 1 teaspoon garlic, minced
  • 1 can (10 oz) Ro*Tel Mild or Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (10 oz) red enchilada sauce, mild (for gluten-free use La Victoria)
  • 1 pound chicken breasts (boneless, skinless) cut into small pieces
  • ¾ teaspoon cumin
  • ¾ teaspoon smoked paprika
  • 4 cups romaine lettuce, shredded

Ingredients for Topping: optional

  • ½ cup reduced-fat cheddar cheese, shredded
  • 4 tablespoons fat-free sour cream or fat-free plain yogurt

Instructions
 

  • Prepare green beans: Add green beans to a microwave-safe bowl.  Fill with a little water. Cover bowl with plastic wrap or a plate. Cook for 4-5 minutes, until soft. Uncover, drain water. Set aside.
  • To make in an instant pot: Coat instant pot with cooking spray. Set to sauté. Add olive oil and heat. Stir in onions, potatoes, and garlic. Cook for 3 minutes. Stir often. Be sure to use a rubber spatula to sauté so potatoes won’t break. Stir in tomatoes, enchilada sauce, chicken, and seasonings. Mix well with a rubber spatula. Set on Poultry setting. Cook 16 minutes. Open vent. Let sit for 2 minutes before removing the lid. Open the instant pot and stir in steamed green beans.
  • To make on the cooktop: Coat a large pan with cooking spray. Add olive oil and heat. Stir in onions, potatoes, and garlic. Cook for about 8-10 minutes, to soften.  Stir often. Be sure to use a rubber spatula to sauté so potatoes won’t break. Stir in tomatoes, enchilada sauce, chicken, and seasonings. Mix well with rubber spatula. Bring heat to a boil, turn down to simmer, cover, and cook for 25-30 minutes until chicken is cooked through and potatoes are soft. Stir in steamed green beans.
  • To serve: Line each bowl with 1 cup shredded lettuce. Add about 1½ cups of enchilada mixture to each bowl. Serve or top each with 2 tablespoons cheese and with 1 tablespoon sour cream or yogurt, if desired. Repeat with each serving.
  • Any leftover chicken enchilada mixture freezes great. Can use this filling to create tacos or burritos.

Nutrition

Serving: 1.5cupsCalories: 317kcalCarbohydrates: 35gProtein: 31gFat: 6gSaturated Fat: 2gCholesterol: 55mgSodium: 978mgFiber: 7gSugar: 9gBlue Smart Points: 1Green Smart Points: 6Plus Points: 8