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 these green enchiladas rice bowls after a long workday, and my family loved how simple yet fresh dinner felt. We piled our favorite toppings and everyone went back for seconds.
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
- Warm the 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.
- Prepare the bowls:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Assemble:
- 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 bowl quickly became a weeknight favorite at our house. My kids love making their own creations with all the vibrant toppings!
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula
Nutritional Information (per serving)
Calories: 465, Total Fat: 14 g, Carbohydrates: 54 g, Protein: 28 g
Dietary Notes
This meal is gluten-free as long as the enchilada sauce is certified. Dairy can be omitted for non-dairy needs, and beans or extra veggies make it vegetarian.
Save Enjoy these bowls fresh with a squeeze of lime for bright flavor. They reheat nicely for next-day lunches too!
Recipe Guide
- → Can I use brown rice instead of white rice?
Yes, brown rice works well for a nuttier flavor and added fiber. Adjust cooking times as needed.
- → How can I make this bowl vegetarian?
Replace shredded chicken with sautéed zucchini, bell peppers, or extra black beans for a satisfying vegetarian option.
- → What kinds of toppings complement this dish?
Fresh cilantro, sliced avocado, radishes, and crumbled cheese add freshness and creaminess, enhancing each bite.
- → Is the green enchilada sauce store-bought or homemade better?
Both work well; homemade allows customizing spice levels, while store-bought offers convenience.
- → Can I add heat to this dish?
Yes, try pickled jalapeños or a dash of hot sauce to bring extra spice to the bowl.