Healthy gluten free Chicken Enchilada Bowls

I love enchiladas, but sometimes am not in the mood to spend the time rolling them and making a huge mess. My solution is the enchilada bowl. I also like this solution because I can get more protein and healthy ingredients in and less "filler" aka tortillas. 2 small corn tortillas make up a carb serving and that is just plenty for me in a bowl, but sometimes in a dish those tiny tortillas don't hold enough and I am left feeling hungry with just 2. So here is my solution!
Clean Healthy Chicken Enchilada bowls that are easy to make and keep the whole family happy with less mess and more nutrients. Enjoy!

Healthy Clean Chicken Enchilada Bowls

1 tablespoon olive oil
1 onion, finely diced
1 lb Chicken breast cut into pieces
2 cloves of garlic, chopped
1 tablespoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1  cup tomato sauce
1 cup chicken stock (or vegetable stock)
1 can black beans, drained and rinsed

8 tortillas
1/2 cup greek yogurt
1/2 cup cheese, grated
optional garnish: Green onions, salsa, guac



Preheat Oven to 350’F.

Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown.

Add cumin, oregano, smoked paprika, garlic. Fry for around one minutes, stirring to coat chicken evenly with spices.

Pour in stock, tomato sauce, and beans. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander to drain the sauce from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE AWAY.

Soften your tortillas by wrapping in foil and heating in the oven for a couple minutes. This makes them easier to work with. Then get out 4 bowls and place one warm tortilla in the bottom of each oven safe bowl and place them in the oven for 10 minutes to harden. Option to coat tortilla with a little oil, but not necessary.

Divide chicken and bean filling between the 4 bowls. Spread a Tbsp Greek yogurt on top and then top each with another tortilla.

Repeat until all 4 bowls are done

Spoon strained enchilada sauce over the rolled tortillas and top with grated cheese.

Bake in the oven for 25 minutes until golden and serve.