Zesty green enchiladas chicken mixed with rice, beans, corn, and fresh garnishes for a quick Tex-Mex meal.
# Components:
→ Proteins
01 - 2 cups cooked shredded chicken breast (rotisserie or poached)
→ Grains
02 - 2 cups cooked white or brown rice
→ Sauce
03 - 1 1/2 cups green enchilada sauce (store-bought or homemade)
→ Vegetables & Toppings
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup corn kernels (fresh, frozen, or canned)
06 - 1/2 cup diced red onion
07 - 1/2 cup chopped fresh cilantro
08 - 1 avocado, sliced
09 - 1/2 cup sliced radishes
10 - 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
11 - 1 lime, cut into wedges
→ Seasonings
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - Salt and pepper, to taste
# Method:
01 - In a medium saucepan over medium heat, combine shredded chicken, green enchilada sauce, cumin, smoked paprika, salt, and pepper. Stir and heat until warmed through, about 5 minutes.
02 - Fluff cooked rice and evenly distribute into four serving bowls.
03 - Top each bowl of rice with warm enchilada chicken, black beans, corn, and diced red onion.
04 - Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
05 - Provide a lime wedge with each bowl for squeezing over the dish.
