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Enchilada Burrito Bowl

A burrito without the tortilla. Refried pinto beans topped with shredded chicken, enchilada sauce, melted cheese, sour cream and olives.

Prep- 10 min. Cook- 2 hrs. Yield: 10, bowls
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Enchilada Burrito Bowl


1  pch Santiago® Refried Beans with Whole Beans, prepared
2  cup Salsa
4  oz Green chilies, diced
2 1/2  lb Chicken breasts or thighs
1/4  cup Taco seasoning
1/4  cup Water
28  oz Enchilada sauce
1 1/4  cup Cheddar cheese, shredded (about ½ lb)
10  oz Sour cream
10  oz Black olives, sliced


  1. Prepare Santiago® Refried Beans with Whole Beans according to package directions. Add 2 cups enchilada sauce and stir to combine with a slotted spoon. Hold warm.
  2. Place salsa, green chilies, chicken, taco seasoning and water in a 4-inch deep, half-steamtable pan and mix to combine. Cover tightly and bake at 350°F until chicken is tender, shreds easy, about 2 hours. Shred chicken and hold warm.
  3. Bowl Assembly: In an oven-safe individual serving bowl, place 1 cup beans and top with ½ cup chicken, 1 oz enchilada sauce and 1 oz cheese. Place in a hot oven or under a broiler to melt cheese. Top with 1 oz sour cream and 1 oz olives.

Nutritional Information Per Serving

Calories - 680 Protein - 48 g SatFat - 11 g
Fat - 24 g Carbs - 64 g Fiber - 19 g
Iron - 35 % Sodium - 2560 mg
Vitamin A - 20 %
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