Gluten Free – Chicken Verde Enchilada Nacho Bowl

Top this enchilada nacho bowl recipe with Fresh Cravings salsa for a delicious snack or dinner meal!

Recipe by Emeals

TOTAL TIME30 Minutes


  • 1½ lb boneless, skinless chicken breasts
  • 3 Tbsp olive oil
  • 1 (10-oz) can gluten-free green enchilada sauce (see Note)
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (11-oz) pkg tortilla chips
  • 1 (8-oz) pkg shredded colby-Jack cheese
  • 2 Roma tomatoes, chopped
  • 1 (8-oz) carton sour cream
  • Fresh Cravings Salsa to top


  1. Preheat oven to 400°F. Brush chicken with oil; season lightly with salt and pepper. Place on a foil-lined baking sheet. Bake 20 to 25 minutes or until done. Shred chicken using 2 forks.
  2. Stir together chicken, enchilada sauce, and beans in a microwavable bowl. Microwave 2 to 3 minutes or until thoroughly heated.
  3. Divide chips among 6 bowls. Top with chicken mixture, cheese, tomatoes, and sour cream.