Chicken Enchilada and Potato Bowl (Instant Pot or Cooktop) | WW Points | Skinny Kitchen

Ingredients

• 2 cups fresh greens beans, cut into chunks
• 1 tablespoon olive oil
• 1½ cups onions, diced
• 3 cups red potatoes (8 ounces) unpeeled and cut into small chunks
• 1 teaspoon garlic, minced
• 1 can (10 oz) Ro*Tel Mild or Original Diced Tomatoes & Green Chilies, undrained
• 1 can (10 oz) red enchilada sauce, mild ((for gluten-free use La Victoria))
• 1 pound chicken breasts (boneless, skinless) cut into small pieces
• ¾ teaspoon cumin
• ¾ teaspoon smoked paprika
• 4 cups romaine lettuce, shredded
• ½ cup reduced-fat cheddar cheese, shredded
• 4 tablespoons fat-free sour cream or fat-free plain yogurt