Chicken Burrito Bowls

I disappeared for a bit. Winter lighting and taking photos of food don't mix well, and since I tend to cook dinner at dinner time instead of during good lighting it has made taking pics of food challenging. But I'll be better.

I saw this on Instagram last week and thought it looked good. My boys and husband love a good bowl, and this was easy. I added it on the fly while grocery shopping last Friday, and they all agreed it needed to be made again soon. You cook the chicken in the crockpot all day and the rest of the ingredients are quickly pulled together. 

Ingredients:

3 boneless, skinless chicken breasts

1 jar of Siete brand green enchilada sauce, 16oz

4 oz cream cheese

1 package taco seasoning (I used Siete brand)

Rice, cooked (I cooked 4 c rice in rice cooker and then added salt, juice of 2 limes, and chopped cilantro)

2 cans of charro beans (Siete brand)**Side note - I had never heard of charro beans, so if you don't have them sub pinto beans or black beans, although these were well seasoned pinto beans found in the section of the store near enchilada sauce

Pico de gallo

avocado slices

cheese

Mexican crema or Mexican table cream - can sub sour cream if you want, although the crema is not as tangy

Directions:

Cook chicken breasts, cream cheese, taco seasoning, and enchilada sauce in the crockpot for 6 hrs on low. Remove to shred and place back in sauce. Build bowls with rice on bottom, beans, chicken, and toppings. Enjoy! This would even be good wrapped inside tortillas if you don't want a bowl.