Practical Method to Serving Yummy Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

How to pass the week with healthful but satisfying dishes that will make you feel good? This healthful, fast but extraordinary Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl recipe is the answer.

We hope you got benefit from reading it, now let's go back to chef miguel’s instapot chicken enchilada rice bowl recipe. To cook chef miguel’s instapot chicken enchilada rice bowl you need 17 ingredients and 0 steps. Here is how you do it.

To cook an unforgettable Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl, below are the components required:

1. You need 1 tbs of avocado oil.
2. Use 1/2 of med white onion, chopped.
3. Take 1/2 of med poblano pepper, chopped.
4. Get 1 of jalapeño, diced (remove seeds and vein for a more mild heat).
5. Take 1 cup of cooked chicken (or cooked meat of your choice).
6. Use 1 cup of long grain white rice, rinsed and drained.
7. Provide 1 cup of enchilada sauce or ranchero sauce.
8. Take 1 cup of chicken broth (or veggie if not using poultry as your protein).
9. Prepare 1 cup of pinto beans, cooked.
10. You need 1/2 cup of sweet corn, frozen.
11. Get 1 tbs of ground cumin.
12. Use 1 tsp of smoked paprika.
13. Provide 1 tsp of salt (or to taste).
14. Get 1 tsp of fresh lime juice.
15. Use 1/4 cup of chopped fresh cilantro (for topping).
16. Get 1 of avocado, diced (for topping).
17. Get of Crushed tortilla chips (for topping).

After preparing the ingridients, now you are good to make your 5-star Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl by following the procedures on this section:

Connect with us to know more update about chicken bowl recipes. He then filleted the salmon and cut it into small chunks, before mixing together several condiments to create a creamy sauce, into which he mixed the salmon. If a bowl of creamy, earthy, umami-rich pasta sounds good to you, give this flexible recipe a go. It's the same way rice or oatmeal or polenta thicken and expand in volume when simmered. In that case, use chicken stock for your slurry instead of water.

Recipe : Chef Miguel’s InstaPot Chicken Enchilada Rice Bowl

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