'20 minute chicken enchilada bowls'

Recipe from: laurenslatest 

Ingredients:

2 T olive oil

1 small onion diced 

1 clove garlic minced 

1 small zucchini diced 

1/2 cup carrot grated

1 large chicken breast cubed 

1 4 oz can fire roasted diced green chilies 

Salt & pepper to taste 

1/2 t cumin 

1 15 oz can black beans rinsed, drained 

12 oz red enchilada sauce 

4 corn tortillas 

1 1/2 cup grated cheddar cheese

Any additional toppings you like: 

Avocado, sour cream, cilantro, green onions, & etc. 

Rice for serving 

Directions: 

Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini, & grated carrot until they start to become tender about 5 min. Stir in the chicken & cook 3 min or until cooked thorough. Stir in green chilies, salt, pepper, cumin, beans, & enchilada sauce. Bring to quick boil then reduce to low. Stir in pieces of corn tortillas & cheddar cheese. Serve over rice & top with desired toppings.