Save A vibrant and flavorful bowl featuring zesty green enchilada sauce, tender chicken, fluffy rice, and fresh toppings. It's a satisfying Tex-Mex meal perfect for busy weeknights.
The first time I made green enchiladas rice bowls, the mix of tangy sauce and spicy chicken became an immediate hit with my family. It's comforting, bold, and we love how each person creates their own bowl with favorite toppings.
Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- Cooked white or brown rice: 2 cups
- Green enchilada sauce: 1 1/2 cups (store-bought or homemade)
- Canned black beans: 1 cup, 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
- Crumbled queso fresco or shredded Monterey Jack cheese: 1/2 cup
- Lime: 1, cut into wedges
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt and pepper: to taste
Instructions
- Combine chicken and sauce:
- 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 bowls:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Add 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 This recipe is a staple for our weeknight dinners, especially when we gather around the table and everyone gets creative with their favorite toppings. The colors and flavors always feel festive.
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 Serve with a crisp Mexican lager or a citrusy sparkling water for even more refreshment. Enjoy your personalized bowl of Tex-Mex flavor.
Recipe FAQ
- → Can I make this bowl vegetarian?
Yes, swap the chicken for sautéed zucchini, bell peppers, or extra black beans for a hearty vegetarian version.
- → Which rice works best for the bowl?
Both white and brown rice are delicious options. Quinoa is also great for a whole-grain twist.
- → What toppings can be added for extra flavor?
Try pickled jalapeños, sliced radishes, chopped fresh cilantro, crumbled cheese, or a splash of hot sauce.
- → How do I keep the bowl gluten-free?
Check enchilada sauce labels for gluten-free certification and use ingredients without hidden gluten sources.
- → What can I serve with this bowl?
Pair with a cold Mexican lager or citrus sparkling water for a refreshing beverage complement.
- → How do I add more spice?
Increase heat by adding hot sauce, chopped jalapeños, or extra smoked paprika to the chicken mixture.