High Protein Creamy Chipotle Enchilada Rice Bowls

@shredhappens

Servings

Protein

51g per serving

Net Carbs

30g per serving

These Creamy Chipotle Enchilada Rice Bowls are packed with protein and bold flavor! Made with Kaizen Protein Rice, tender shredded chicken, creamy chipotle sauce, and fresh toppings, this recipe puts a high protein, low carb spin on a classic comfort meal. We're even serving these bowls at our NYC takeover with The Vitamin Shoppe on November 12! Now you can recreate them right at home.

Ingredients

For the chipotle enchilada chicken

1 tbsp olive oil
1 large yellow onion, finely diced
1 red bell pepper, diced
3-4 garlic cloves, minced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
15 oz red enchilada sauce
2 tbsp tomato paste
1 chipotle pepper in adobo, finely chopped
1 tsp adobo sauce
1½ tbsp taco seasoning
3 boneless, skinless chicken breasts (about 1½ lb)
¼ cup vegetable broth
4 oz cream cheese, softened
1 cup shredded Mexican cheese blend
juice of ½ lime
salt and pepper, to taste

For the bowls

6 oz dry Kaizen rice (about 3 cups cooked) (or any kind of rice you prefer)
1-2 avocados, diced
½ red onion, very finely diced
fresh cilantro, chopped
sliced jalapeños (optional)

For the lime sour cream drizzle

½ cup sour cream
1 tbsp fresh lime juice
1-2 tbsp cold water
pinch of salt

For the Everyday Spicy Cilantro Sauce

1 generous handful fresh cilantro
2-3 garlic cloves
1 jalapeño (remove the seeds for less heat)
juice of 1 large lime
2 tbsp sour cream
1 tbsp olive oil
1 tbsp chili lime seasoning
pinch of salt
cold water, as needed

Directions

Add the olive oil, onion, bell pepper, garlic, black beans, pinto beans, enchilada sauce, tomato paste, chipotle pepper, adobo sauce and taco seasoning to the slowcooker. Stir everything together.
Nestle the chicken breasts into the mixture, coating them with sauce, then pour in the vegetable broth. Cover and cook on LOW for 4-5 hours, until the chicken reaches 165°F and shreds easily.
Shred the chicken directly in the slowcooker using two forks. Add the softened cream cheese and stir until completely melted.
Add the shredded Mexican cheese, stir, cover, and give it another 15-20 minutes to melt.
Finish with the lime juice. Taste and adjust the salt and seasoning. You want it thick, creamy and scoopable, so it sits on the rice instead of running through it.
For the lime sour cream drizzle, whisk the sour cream, lime juice and a pinch of salt until smooth, adding water a little at a time until it drizzles easily.
For the spicy cilantro sauce, blend everything except the water until completely smooth. Add a little cold water until it pours easily, then taste and adjust the salt, lime and heat.
Cook the Kaizen rice in generously salted water according to the package instructions (5-6 minutes).
To assemble, add rice to a bowl and spoon the enchilada chicken generously over the top. Top with avocado, red onion, cilantro and the lime sour cream drizzle. For an extra kick add sliced jalapeños and both sauces.

Creamy Chipotle Enchilada Rice Bowls

Name: High Protein Creamy Chipotle Enchilada Rice Bowls
Yield: 6
Ingredients: 1 tbsp olive oil; 1 large yellow onion, finely diced; 1 red bell pepper, diced; 3-4 garlic cloves, minced; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can pinto beans, drained and rinsed; 15 oz red enchilada sauce; 2 tbsp tomato paste; 1 chipotle pepper in adobo, finely chopped; 1 tsp adobo sauce; 1½ tbsp taco seasoning; 3 boneless, skinless chicken breasts (about 1½ lb); ¼ cup vegetable broth; 4 oz cream cheese, softened; 1 cup shredded Mexican cheese blend; juice of ½ lime; salt and pepper, to taste; 6 oz dry Kaizen rice (about 3 cups cooked) (or any kind of rice you prefer); 1-2 avocados, diced; ½ red onion, very finely diced; fresh cilantro, chopped; sliced jalapeños (optional); ½ cup sour cream; 1 tbsp fresh lime juice; 1-2 tbsp cold water; pinch of salt; 1 generous handful fresh cilantro; 2-3 garlic cloves; 1 jalapeño (remove the seeds for less heat); juice of 1 large lime