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.
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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
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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!
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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.
