Chicken Enchilada Bowl
Recipe type: Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • 3 chicken breasts
  • 2 cups chicken broth
  • ½ cup salsa of choice
  • ½ tsp cumin
  • 1 tsp chili powder
Enchilada Sauce:
  • 2 tbsp canola oil
  • 1 tbsp flour
  • 2 tbsp chili powder
  • ½ cup tomato sauce
  • ¾ cups water
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp cayenne powder (leave out if you’re sensitive to spice, or taste before adding)
  • ¼ tsp salt
  • Short grain rice of choice
  • Chicken broth
  • Salsa
  • ¼ tsp cumin
For Serving:
  • 1 cup shredded cheese
  • Diced raw onions (optional)
  1. Chicken: add all ingredients to a crockpot and cook on low for 6-8 hours. If you’re short on time, combine all ingredients in a large stock pot or dutch oven and simmer on medium-low heat for 30-45 minutes. Remove chicken from cooking liquid and shred by inserting two forks and pulling apart. Discard cooking liquid. Set aside.
  2. Enchilada sauce: heat oil in a heavy pot over medium high heat. When hot, reduce the heat to medium and add the chili powder and flour. Cook for about 2 minutes, or until fragrant. Reduce heat to medium-low and add the tomato sauce, water, cumin, garlic powder, onion powder, cayenne pepper, and salt. Cook for ten minutes over medium-low heat, stirring occasionally.
  3. Rice: Make the rice according to package directions for four servings. Replace ¾ of the water with chicken broth and the remaining ¼ with salsa (this is approximate, totally fine if your ratio is a bit off) and add the cumin to the cooking liquid.
  4. Assembly: divide rice between four bowls. Top each with a quarter of the shredded chicken, then a quarter of the enchilada sauce, then ¼ cup shredded cheese. Top with a few of the diced raw onions if desired. If prepping for lunches, do the same but store in separate tupperware containers.
Recipe by A Duck's Oven at