Easy Chicken Tamale Burrito Bowls
INGREDIENTS
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1 1/2 pounds chicken breast or thighs (I used a mix of both - you may also use pork, beef or lentils for a vegetarian version)
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2 cups red enchilada sauce
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2 tablespoons chili powder
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2 teaspoons smoked paprika
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1 teaspoon cumin
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1 teaspoon kosher salt
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1 teaspoon pepper
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1/2 teaspoon cayenne
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1 onion, slided
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1 red pepper, sliced
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1 orange pepper, sliced
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1 1/2 cups cooked black beans (drained and rinsed if using canned)
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2 cups chicken broth
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2 cups milk
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1 cup polenta (I used Bob's Red Mill)
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4 ounces sharp white cheddar cheese shredded, plus more for topping if desired
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2-4 tablespoons butter (your preference)
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1 avocado, mashed with a pinch of salt and pepper (or some guacamole
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4 ounces queso fresco cheese, crumbled
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fresh cilantro, chopped
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crushed tortilla chips (forgot to add these in the photos, but you should do this!)
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