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Chicken Enchilada Bowl

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Ingredients
  

  • 1 cup cooked Mexican rice
  • 6 Boneless, Skinless Chicken Tenders
  • 1 can black beans, rinsed and drained
  • 1 can green enchilada sauce
  • White Queso
  • Shredded Mexican Blend Cheese
  • Pico De Gallo

Instructions
 

  • Have the rice and chicken ready to go.
  • Mix the Enchilada Sauce:In a bowl, combine the green enchilada sauce and any desired additional seasonings. Mix well to enhance the flavors.
  • Assemble the Enchilada Bowls: In each bowl or meal prep container, layer the ingredients as follows:
    -Start with cooked Mexican rice as the bottom layer.
    -Add black beans.
    -Arrange 2 sliced chicken tenders on top.
    -Drizzle 1/4 cup of the enchilada sauce over the chicken.
    -Spoon 1-2 tablespoons of white queso for a creamy touch.
    -Sprinkle 1 tablespoon of shredded Mexican blend cheese.
    -Finish with a tablespoon of fresh pico de gallo as the top layer.
  • Before placing the Pico de Gallo, sprinkle cheese on and microwave for 50-55 seconds, to allow cheese to melt, and then garnish with pico de gallo.
  • Enjoy!

Notes

Note: Adjust the ingredient quantities based on your personal preferences and dietary needs.