Tex-Mex Chicken Enchilada Bowls
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Tex-Mex Chicken Enchilada Bowls

Tex-Mex Chicken Enchilada Bowls

with Chicken Thighs, Zesty Rice, Pico de Gallo & Spiced Crema

Rice bowls are one of our go-to dinnertime staples. And why not? They’re hearty, flavorful, and so versatile. This version’s got bold ’n’ saucy chicken thighs served over a bed of fluffy lime rice, topped with fresh salsa, Monterey Jack cheese, and Southwest crema. Yep, this blissful bowl is sure to satisfy.

Protein Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit

Yellow Onion

1 unit


1 unit

Long Green Pepper

½ cup

Jasmine Rice

3 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Southwest Spice Blend

10 ounce

Diced Chicken Thighs

1 unit

Tex-Mex Paste

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories650 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber5 g
Protein38 g
Cholesterol175 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Pan



• Wash and dry produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Pico & Crema

• While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice Blend (½ tsp for 4 servings; you’ll use more in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Veggies

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. • Add half the remaining Southwest Spice Blend (you’ll use the rest in the next step), 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cook, stirring occasionally, until water has mostly evaporated and veggies are coated, 1-2 minutes. • Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

Cook Chicken

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken* and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in Tex-Mex paste and remaining Southwest Spice Blend until combined. Add ¼ cup water (1⁄3 cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Finish & Serve

• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Divide rice between bowls and top with chicken mixture, veggies, Monterey Jack, pico de gallo, and crema. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.