Burrito Bowls with Creamy Enchilada Sauce




  1. Gather ingredients, prepare grill, rice cooker (can also cook in pot), foil, measuring cups, kitchen utensils, whisk, pan, cutting board, and knife.
  2. Throw 2 ears of corn into a bowl of water to soak. Soak for at least 10 minutes.
  3. Prepare the guacamole first. Try our Firehouse Guacamole recipe! Or you can buy a store bought guacamole.
  4. Fire up the grill to a medium to medium/high heat.
  5. Begin to cook the rice according too packaged directions. Set your kitchen timer because you will be busy prepping lots of other ingredients. Remove from heat when finished.
  6. Prepare the 2 chicken breast. You want to fillet them to have 4 total pieces. Sprinkle the tablespoon of chili powder and tablespoon of garlic powder on all sides of chicken. Add more or less seasoning according to your personal preference.
  7. Throw the chicken on the grill. Total cooking time will be around 20 minutes flipping when needed.
  8. Set the corn on the grill leaving the husk on. Corn will also cook 20 minutes flipping when needed.
  9. Slice the bell peppers and toss with a pinch of olive oil. Wrap in foil and put onto grill to cook 10 minutes.
  10. Cook the black beans, shred the cheese, chop the needed lettuce and finish all prep.
  11. Remove the chicken, corn and bell peppers from grill. Slice the chicken. Remove the husk from the corn ear and cut the kernels away.
  12. On a medium heat, melt the 8 ounces of cream cheese with the can of enchilada sauce. whisk until creamy. This step only takes a few minutes so I do this last.
  13. Assemble the burrito bowls starting with a bed of rice, layer of lettuce, black beans, bell peppers, shredded cheese, corn, guacamole, and sour cream, chicken and finally smother with the creamy enchilada sauce.
  14. Enjoy!