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Cheesy Chicken Enchilada Orzo Bowl

This Cheesy Chicken Enchilada Orzo Bowl is made with toasted orzo, tender chicken, corn, black beans, green chiles, and red sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Entree, Main Course
Cuisine: Mexican, tex mex
Keyword: cheesy chicken enchiladas, chicken enchiladas, chicken orzo, Orzo, orzo bowl
Servings: 4
Calories: 749kcal
Author: Lisa Brown

Ingredients

  • 1 ½ cups uncooked orzo pasta
  • 1 lb chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cups broth (I used chicken, use vegetable if you like)
  • 1 tbsp ground cumin plus a little extra for the chicken
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 2 tbsp tomato paste
  • 15 ounces canned black beans drained
  • 10 ounces canned sweet corn drained
  • 4 ounces cream cheese ½ a standard block
  • 4 ounces shredded cheddar plus extra for topping
  • 2-3 tbsp roasted green chiles, chopped

Instructions

  • Place chicken breasts between two pieces of plastic wrap. Using the flat side of a meat tenderizer, hammer out chicken until the whole breast is the same thickness, about ½ inch. Sprinkle generously with salt, pepper, and cumin.
  • Heat olive oil in a large saute pan over medium heat. Cook chicken for 5-6 minutes per side, or until cooked all the way through.
    Remove from pan and set aside.
  • Melt butter in pan. Pour in orzo and coat with melted butter. Toast orzo until golden brown, stirring constantly. It will burn fast if you leave it alone. When orzo is toasted, pour in broth. Mix in tomato paste, cumin, chili powder, and garlic powder.
  • Cover and let simmer over medium low for about 10 minutes, stirring every couple of minutes.
  • After about 10 minutes, stir in cream creese and cheddar cheese. (Orzo will not be cooked through at this point yet).
  • After cheeses melt in, chop chicken and add to pan. Mix in black beans, corn, and green chiles.
  • Cover and let simmer for another 10 minutes, or until orzo it cooked through. Be sure to taste for spice level.
  • By this time, orzo should be cooked through and sauce should be much thicker. If sauce is too thin, let simmer uncovered until most of the liquid soaks up and bubbles out until it reaches desired thickness.
  • Spoon into bowl. Top with avocoados, pico de gallo, cilantro, sour cream, onions, or anything else that compliments this enchilada bowl. Enjoy!

Nutrition

Calories: 749kcal | Carbohydrates: 83g | Protein: 54g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 1688mg | Potassium: 1460mg | Fiber: 12g | Sugar: 8g | Vitamin A: 985IU | Vitamin C: 25mg | Calcium: 421mg | Iron: 7mg