Shop Ingredients 
Chicken Enchilada Bowl
Prep: 15 minutes
Cook: 4 minutes • Serves: 4
1 can (10 ounces) PICS mild enchilada sauce
2 cups shredded Batch Slow Cooker Chicken (see recipe)
2 containers (7 ounces each) ready to serve cilantro & lime jasmine rice
1/2 cup prepared PICS guacamole
1/2 cup PICS shredded Mexican blend cheese
1 tablespoon fresh cilantro leaves
2 cups shredded Batch Slow Cooker Chicken (see recipe)
2 containers (7 ounces each) ready to serve cilantro & lime jasmine rice
1/2 cup prepared PICS guacamole
1/2 cup PICS shredded Mexican blend cheese
1 tablespoon fresh cilantro leaves
1.In large skillet, cook enchilada sauce and chicken over medium-high heat 4 minutes or until heated through, stirring occasionally. Makes about 2 cups.
2.Prepare rice as label directs.
3.Divide rice into 4 bowls; top with chicken mixture, guacamole, cheese and cilantro. Makes 4 bowls.
Approximate nutritional values per serving (1 bowl):
412 Calories, 14g Fat (4g Saturated), 78mg Cholesterol, 833mg Sodium,
45g Carbohydrates, 4g Fiber, 2g Sugars, 0g Added Sugars, 28g Protein