Chicken Enchilada Taco Bowl

A longtime favorite, ready whenever you are. 

This enchilada recipe first appeared at Chef Sara's celebrated Eugene, OR, restaurant Red Agave. and has been a local favorite for decades. Our version here features shredded chicken breast, organic basmati rice, organic black beans, and organic white onion in a rich and bright guajillo sauce, finished with jack cheese and fresh pico de gallo. 

Served with two organic corn tortillas. Not spicy. 

Made in Oregon.