Easy Chicken Tamale Burrito Bowls
The ultimate comfort food, Easy Chicken Tamale Burrito Bowls combine tender chicken, creamy polenta, and zesty toppings for an easy weeknight dinner. Bursting with flavor, this dish is sure to become a family favorite!
Equipment
- Skillet
- Frying Pan
- Whisk
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 1/2 pounds chicken breast or thighs I used a mix of both.
- 2 cups red enchilada sauce
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 onion, sliced
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1 1/2 cups cooked black beans drained and rinsed if using canned.
- 2 cups chicken broth
- 2 cups milk
- 1 cup polenta I used Bob's Red Mill.
- 4 ounces sharp white cheddar cheese, shredded plus more for topping if desired.
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2-4 tablespoons butter your preference.
- 1 avocado, mashed with a pinch of salt and pepper (or some guacamole).
- 4 ounces queso fresco cheese, crumbled
- fresh cilantro, chopped
- crushed tortilla chips (forgot to add these the photos but you should do this!).
Instructions
- Heat a very large skillet over medium-high heat and add the olive oil. When the skillet is hot but not smoking, add the onions and red and orange peppers. Stir-fry for 3-5 minutes until they begin to soften. Remove and set aside, covering to keep warm.
- Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 3-4 minutes per side. Once browned, add the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic powder, and onion powder. Bring to a boil.
- Reduce the heat to a simmer and cook for 10-15 minutes until the chicken is cooked through and shreds easily.
- Meanwhile, in a medium saucepan, bring chicken broth and milk to a boil. Slowly whisk in the polenta and cook until soft and thick, about 15-20 minutes. Stir in cheddar cheese and butter, seasoning to taste.
- Remove the chicken from heat, shred it in the sauce, and toss in the black beans to warm through.
- To assemble bowls, place a serving of polenta in each, topping with peppers and chicken. Finish with avocado, queso fresco, cilantro, and crushed tortilla chips.
Notes
No additional notes.