Chicken, Potato & Cheese Enchilada Bowl — Instant Pot or Stovetop

Ingredients for Chicken Enchilada Filling:

• 2 cups fresh green beans, cut into chunks
• 1 tablespoon olive oil
• 1½ cups onions, diced
• 3 cups red potatoes (about 8 ounces), unpeeled and cut into small chunks
• 1 teaspoon garlic, minced
• 1 can (10 oz) diced tomatoes & green chilies (undrained)
• 1 can (10 oz) red enchilada sauce, mild (use a gluten-free brand if needed)
• 1 pound chicken breasts (boneless, skinless), cut into small pieces
• ¾ teaspoon cumin
• ¾ teaspoon smoked paprika
• 4 cups romaine lettuce, shredded

Ingredients for Topping: optional

• ½ cup reduced-fat cheddar cheese, shredded
• 4 tablespoons fat-free sour cream or plain fat-free yogurt

• Steam the green beans: Place green beans in a microwave-safe bowl with a small amount of water. Cover with plastic wrap or a plate and microwave 4–5 minutes until tender. Drain and set aside.
• Instant Pot method: Lightly coat the inner pot with cooking spray and set to Sauté. Add the olive oil and heat briefly. Stir in the diced onions, potato chunks, and minced garlic and cook about 3 minutes, stirring often; use a rubber spatula to avoid breaking the potatoes. Add the diced tomatoes (with juices), enchilada sauce, chicken pieces, cumin and smoked paprika and stir to combine. Close the lid, set to the Poultry program, and cook for 16 minutes. Quick-release the pressure, wait 2 minutes, then open the lid and stir in the steamed green beans.
• Cooktop method: Lightly spray a large skillet and heat the olive oil. Sauté the onions, potatoes, and garlic for 8–10 minutes until the potatoes begin to soften, stirring frequently and using a rubber spatula to keep the potato chunks intact. Stir in the diced tomatoes (with juices), enchilada sauce, chicken, cumin and smoked paprika. Bring to a boil, reduce heat to low, cover, and simmer 25–30 minutes until the chicken is cooked through and potatoes are tender. Stir in the steamed green beans before serving.
• To serve: Line each bowl with about 1 cup shredded romaine. Spoon roughly 1½ cups of the enchilada and potato mixture over the lettuce. Top each serving with 2 tablespoons shredded cheddar and 1 tablespoon fat-free sour cream or yogurt, if desired.
• Storage: Leftovers freeze well and can also be used as filling for tacos, burritos, or enchiladas.