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.
The first time I made this Green Enchiladas Rice Bowl, my family was amazed at the lively colors and comforting flavors. It instantly became one of our go-to dinners for hectic weeknights.
Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- White or brown rice: 2 cups, cooked
- 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
- Fresh cilantro: 1/2 cup, chopped
- Avocado: 1, sliced
- Radishes: 1/2 cup, sliced
- 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
- Prepare Chicken Mixture:
- 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.
- Divide Rice:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Assemble Bowls:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Add Toppings:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save Sharing these rice bowls on a quiet Sunday brought everyone together: even picky eaters loved building their own with favorite toppings.
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula
Allergen Information
Contains dairy from cheese. May contain gluten if enchilada sauce is not certified. Avocado and cheese may be allergens; omit as needed.
Nutritional Information
Calories per serving: 465. Total Fat: 14 g. Carbohydrates: 54 g. Protein: 28 g.
Save This bowl comes together in less than an hour and brings freshness and comfort every time. Try mixing grains like quinoa for a fun twist.
Recipe FAQ
- → Can I make this vegetarian?
Yes, substitute chicken with sautéed vegetables like zucchini, bell peppers, or use extra black beans for a meat-free bowl.
- → Which type of rice works best?
Both white and brown rice are excellent choices. For a whole-grain option, try quinoa in place of rice.
- → Is this suitable for gluten-free diets?
If using certified gluten-free enchilada sauce and gluten-free toppings, this bowl is naturally gluten-free.
- → What cheeses can I use?
Queso fresco and Monterey Jack both add great flavor. Choose your favorite or omit for dairy-free preferences.
- → How can I add more heat?
Add pickled jalapeños, hot sauce, or extra smoked paprika to the chicken mixture for a spicier bowl.
- → Can I prep ahead for quick assembly?
Yes, prepare and refrigerate chicken, rice, and toppings separately. Assemble bowls just before serving.