Enchilada Burrito Bowl


  1. Prepare beans according to package directions. Add 2 cups of enchilada sauce and stir to combine with a slotted spoon. Hold warm.
  2. Place chicken, salsa, green chilis, taco seasoning and water in a 4-inch deep, half-steamtable pan and mix to combine. Cover tightly and bake at 350°F until chicken is tender and shreds easily, about 2 hours.
  3. Shred chicken and hold warm.
  4. In an oven-safe individual serving bowl, place 1 cup beans and top with ½ cup chicken, 1 ounce of enchilada sauce and 1 ounce of cheese.  Place in a hot oven or under a broiler to melt cheese.
  5. Top with 1 ounce of sour cream and 1 ounce of olives.


  • 1 pouch Contigo® Beans, Refried
  • 1 1/4 cup Contigo® Cheese, Cheddar, shredded
  • 4 oz. Contigo® Pepper(s), Green Chili , diced
  • 2 cup Contigo® Salsa, Medium
  • 28 oz. enchilada sauce
  • 10 oz. Nature's Best Dairy® Sour Cream, All-Natural
  • 10 oz. olive(s), black, sliced
  • 1/4 cup taco seasoning
  • 1/4 cup water
  • 2 1/2 lb. West Creek® Chicken, Breast(s)