Description
Elote Chicken Enchilada Bowl, a mouthwatering combination of tender chicken in a flavorful enchilada sauce, a creamy elote-inspired corn and all the classic burrito bowl fixings.
Ingredients
CHICKEN:
1 pound boneless skinless chicken thighs
Salt and pepper
1 (14 oz) can black or pinto beans, drained and rinsed
1 recipe of Homemade Red Enchilada Sauce (or 1 can of enchilada sauce + 2 teaspoons garlic powder, 1 1/2 teaspoons cumin, 1 1/2 teaspoons chili powder, salt to taste and juice of 1 lime )
ELOTE CORN:
1 (10 oz) packages frozen corn, thawed in the microwave
1/2 cup cotija (Mexican cheese similar to feta) or feta
3 Tablespoons light mayo
Juice of 1 lime
3/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt to taste
SALAD:
2 heads of romaine, thinly sliced
Pickled Onions
Tortilla Chips
Optional Toppings:
Tomatoes, diced or fresh pico de Gallo
Avocado, cubed
cilantro, chopped
lime wedge (to squeeze over salad)
cotija cheese or feta to sprinkle on top
Instructions
CHICKEN:
Heat a non-stick skillet over medium-high heat.
Once hot, add a little olive oil.
Pat the chicken dry with paper towels. Season with salt and pepper.
Sear the chicken on both sides for 5-6 minutes each, or until cooked through.
Remove the chicken and dice into small pieces. Add the chicken back to the pan.
Add the enchilada sauce, and beans.. Bring it to a simmer to warm the sauce through. No need to cook longer than that.
ELOTE CORN:
Mix all ingredients in a medium bowl.
Bowls:
In salad bowls, add a little lettuce. Top with the chicken, elote corn, pickled onions, cilantro, and crushed tortilla chips.