Easy Chicken Tamale Burrito Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican-inspired bowl with tender slow-cooked chicken in enchilada sauce, served over creamy polenta and topped with beans, cheese, avocado, and cilantro. Satisfying and full of flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds chicken breast or thighs (I used a mix of both - you may also use pork (beef or lentils for a vegetarian version))
- 2 cups red enchilada sauce
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 onion (slided)
- 1 red pepper (sliced)
- 1 orange pepper (sliced)
- 1 1/2 cups cooked black beans (drained and rinsed if using canned)
- 2 cups chicken broth
- 2 cups milk
- 1 cup polenta (I used Bob's Red Mill)
- 4 ounces sharp white cheddar cheese shredded (plus more for topping if desired)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2-4 tablespoons butter (your preference)
- 1 avocado
- 4 ounces queso fresco cheese (crumbled)
- fresh cilantro (chopped)
- in crushed tortilla chips (forgot to add these the photos (but you should do this!))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1655mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 975mg
- Calcium
- 407mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1655MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.