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Enchilada Burrito Bowl

By Basic American Foods™ Serves: 10 bowls

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

Enchilada Burrito Bowl


  • 2 c. Contigo® Salsa, Medium
  • 1/4 c. taco seasoning
  • 4 oz. Contigo® Pepper(s), Green Chili (diced)
  • 1/4 c. water
  • 28 oz. enchilada sauce
  • 1 1/4 c. Contigo® Cheese, Cheddar (shredded)
  • 2 1/2 lb. West Creek® Chicken, Breast(s)
  • 1 pouch Contigo® Beans, Refried
  • 10 oz. olive(s), black, sliced
  • 10 oz. Nature's Best Dairy® Sour Cream, All-Natural


Prepare beans according to package directions. Add 2 cups of enchilada sauce and stir to combine with a slotted spoon. Hold warm. Place chicken, salsa, green chilis, 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 and shreds easily, about 2 hours. Shred chicken and hold warm. In an oven-safe individual serving bowl, place 1 cup beans and top with ½ cup chicken, 1 ounce of enchilada sauce and 1 ounce of cheese. Place in a hot oven or under a broiler to melt cheese. Top with 1 ounce of sour cream and 1 ounce of olives.