Save A vibrant and flavorful bowl featuring zesty green enchilada sauce, tender chicken, fluffy rice, and fresh toppings—a satisfying Tex-Mex meal perfect for busy weeknights.
I first made this when looking for a fuss-free dinner after a hectic weekday: the comfort of enchiladas in a fresh, simple bowl, with minimal cleanup and maximal flavor. It quickly became a family favorite.
Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- Cooked rice: 2 cups white or brown rice
- Green enchilada sauce: 1 1/2 cups (store-bought or homemade)
- Black beans: 1 cup canned, rinsed and drained
- Corn kernels: 1 cup (fresh, frozen, or canned)
- Diced red onion: 1/2 cup
- Chopped fresh cilantro: 1/2 cup
- Avocado: 1, sliced
- Sliced radishes: 1/2 cup
- Queso fresco or Monterey Jack cheese: 1/2 cup, crumbled or shredded
- Lime: 1, cut into wedges
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt and pepper: To taste
Instructions
- Heat Chicken Filling:
- In a medium saucepan over medium heat, combine the shredded chicken, green enchilada sauce, cumin, smoked paprika, and a pinch of salt and pepper. Stir well and heat until warmed through, about 5 minutes.
- Prepare Rice Base:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Layer Toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save My kids love personalizing their own bowls around the table, adding just the right amount of cheese and those bright radish slices. It makes for a fun, colorful meal everyone enjoys together.
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula.
Allergen Information
Contains dairy (cheese). May contain gluten if using non-certified enchilada sauce—check labels if gluten-free is required. Avocado and cheese may pose issues for those with related allergies; omit as needed.
Nutritional Information
Calories: 465, Total Fat: 14 g, Carbohydrates: 54 g, Protein: 28 g per serving.
Save Enjoy every spoonful—the fresh garnishes truly make this bowl pop. It is sure to brighten up your dinner table any night of the week.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, replace the chicken with sautéed zucchini, bell peppers, or extra black beans for a satisfying vegetarian version.
- → What type of rice works best here?
Both white and brown rice work well; brown rice adds a nuttier flavor and a whole-grain option.
- → How spicy is the green enchilada sauce?
It is typically mildly tangy and zesty, but you can add pickled jalapeños or hot sauce to increase the heat.
- → Can I prepare this ahead of time?
Yes, you can cook the chicken mixture and rice in advance; assemble just before serving to keep toppings fresh.
- → Are there common allergens in this dish?
It contains dairy from the cheese and may have gluten depending on the enchilada sauce brand; check labels if sensitive.