Pin it 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 green enchiladas rice bowl on a hectic weekday when I needed something flavorful yet fast. The vibrant mix of rice, chicken, and toppings was an instant family hit.
Ingredients
- 2 cups cooked chicken breast, shredded (rotisserie or poached): Adds protein and heartiness to the bowl
- 2 cups cooked white or brown rice: Fluffy base to soak up the sauce
- 1 1/2 cups green enchilada sauce (store-bought or homemade): Zesty flavor for the chicken
- 1 cup canned black beans, rinsed and drained: Adds fiber and texture
- 1 cup corn kernels (fresh, frozen, or canned): Sweetness and color
- 1/2 cup diced red onion: Bright flavor and crunch
- 1/2 cup chopped fresh cilantro: Fresh herbal touch
- 1 avocado, sliced: Creamy richness
- 1/2 cup sliced radishes: Peppery crunch
- 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese: Savory finish
- 1 lime, cut into wedges: Adds brightness to each serving
- 1/2 tsp ground cumin: Earthy warmth
- 1/2 tsp smoked paprika: Smoky depth
- Salt and pepper, to taste: Basic seasoning
Instructions
- Warm the chicken:
- 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 the rice:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Top the bowls:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Add garnish:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Pin it This bowl quickly became our favorite for easy dinners, and even picky eaters loved assembling their own toppings.
Required Tools
Medium saucepan, chef's knife, cutting board, serving bowls, spoon or spatula
Allergen Information
This recipe contains dairy and may contain gluten depending on the enchilada sauce. Avocado and cheese can be omitted for allergy concerns.
Nutritional Information (per serving)
Calories: 465. Total Fat: 14 g. Carbohydrates: 54 g. Protein: 28 g.
Pin it This easy bowl packs in flavor and color—great for lunch or dinner, and perfect for meal prepping ahead.
Common Questions
- → Can I make this dish vegetarian?
Yes, replace chicken with sautéed zucchini, bell peppers, or extra black beans for a vegetarian version without losing flavor.
- → What type of rice works best?
White, brown rice, or even quinoa can be used to provide a fluffy and wholesome base for the bowl.
- → How do I add extra heat?
Incorporate pickled jalapeños or a splash of hot sauce to enhance the spiciness according to your preference.
- → Is this meal gluten-free?
Typically yes, but check the green enchilada sauce label to ensure it’s gluten-free, as some store-bought varieties may contain gluten.
- → What cheese pairs well with this dish?
Crumbled queso fresco or shredded Monterey Jack cheese complement the flavors nicely with their mild creaminess.