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Cheesy Chicken & Veggie Enchilada Bowls
Overview:
4 Servings
Prep: 5 min.
Total: 20 min.
- 2 cans Clover Valley Shredded White Chicken, drained
- Clover Valley Chili Powder, to taste
- Pepper, to taste
- 2 Tbsp Clover Valley Olive Oil
- 8 oz package mushrooms, sliced
- 1 13.5 oz can Allens Popeye Leaf Spinach, drained and rinsed
- 4 servings Minute White Rice
- ½ 8 oz. bag Clover Valley Sharp Cheddar Shredded Cheese
- ½ cup Herdez Salsa Verde
- Prepare rice according to package instructions, then divide between four bowls, topping each with two Tbsp cheese.
- Use a fork to mix the chicken in a bowl with the chili powder and pepper.
- Heat two Tbsp olive oil in a pan over medium heat, then warm the chicken for two minutes.
- In the same pan, add the mushrooms and cook for three to five minutes.
- Fold in the spinach and heat until warmed through.
- Top rice with the cooked veggies then the chicken.
- Divide remaining shredded cheese evenly over each bowl, then drizzle two Tbsp salsa over each. Mix up and enjoy!
MyPlate Food Groups
Dairy Servings: 3/4 cup
Protein Servings: 2-1/2 oz.
Grains Servings: 3-1/2 oz.
Vegetable Servings: 3/4 oz.
Fruit Servings: --
