Chicken Enchilada and Potato Bowl (Instant Pot or Cooktop)
By: Skinny Kitchen
Diet:
Low Fat
Low Calorie
Gluten-Free
Cuisine:
Mexican
Meal type:
Main Course
This Chicken Enchilada and Potato Bowl is a versatile and hearty dish that can be prepared using an Instant Pot or on the cooktop. It features tender chicken, potatoes, green beans, and a flavorful enchilada sauce, served over a bed of shredded lettuce and optionally topped with cheese and sour cream or yogurt.
| Prep | Cook | Steps | Servings | Cooking level |
|---|---|---|---|---|
| 20 m | 40 m | 5 | 4 | Intermediate |
Ingredients
| 2 cups |
fresh green beans
cut into chunks
|
| 1 tbsp |
olive oil
|
| 1½ cups |
onions
diced
|
| 3 cups |
red potatoes
unpeeled and cut into small chunks
|
| 1 tsp |
garlic
minced
|
| 1 can |
Ro*Tel Mild or Original Diced Tomatoes & Green Chilies
undrained
|
| 1 can |
red enchilada sauce, mild
for gluten-free use La Victoria
|
| 1 pound |
chicken breasts
boneless, skinless, cut into small pieces
|
| ¾ tsp |
cumin
|
| ¾ tsp |
smoked paprika
|
| 4 cups |
romaine lettuce
shredded
|
| ½ cup |
reduced-fat cheddar cheese
shredded
|
| 4 tbsp |
fat-free sour cream or fat-free plain yogurt
|
Skinny Kitchen
Nancy Fox
https://www.skinnykitchen.comWelcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.
Instructions
This recipe was provided by Skinny Kitchen. The original recipe steps can be found here.
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