Save to Pinterest A vibrant and flavorful bowl featuring zesty green enchilada sauce, tender chicken, fluffy rice, and fresh toppings. This is a satisfying Tex-Mex meal perfect for busy weeknights.
I first made these green enchiladas rice bowls for a weekday dinner when time was short but everyone wanted something hearty. The combination of flavors was an instant hit at my house, and I found myself making them again and again for their ease and crowd-pleasing appeal.
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Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- Cooked rice: 2 cups (white or brown)
- Green enchilada sauce: 1 1/2 cups (store-bought or homemade)
- Black beans: 1 cup, canned, rinsed and drained
- Corn kernels: 1 cup (fresh, frozen, or canned)
- Red onion: 1/2 cup, diced
- Fresh cilantro: 1/2 cup, chopped
- Avocado: 1, sliced
- Radishes: 1/2 cup, sliced
- Queso fresco or Monterey Jack cheese: 1/2 cup, crumbled or shredded
- 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 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 and heat until warmed through, about 5 minutes.
- Prepare rice bowls:
- Fluff the cooked rice and divide evenly among four serving bowls.
- Assemble toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Add garnishes:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Finish and serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save to Pinterest Making these bowls brought everyone together at the table and led to a lively conversation about favorite Tex-Mex dishes. Even the pickiest eaters found plenty to love, customizing their bowl with toppings.
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Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula.
Allergen Information
Contains dairy; cheese and avocado may need to be omitted for related allergies. Double-check enchilada sauce for possible gluten content.
Nutritional Information
Calories: 465, Total Fat: 14 g, Carbohydrates: 54 g, Protein: 28 g per serving.
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This rice bowl brings Tex-Mex flair to your kitchen with very little fuss. Enjoy whenever you crave big flavor fast!
Answers to Recipe Questions
- → Can I use brown rice instead of white?
Yes, brown rice or even quinoa can be substituted for a whole-grain option, adding a nuttier texture and extra nutrients.
- → How do I make this dish vegetarian?
Replace the chicken with sautéed zucchini, bell peppers, or extra black beans for a satisfying vegetarian version.
- → What toppings complement the dish best?
Fresh cilantro, sliced avocado, radishes, crumbled cheese, and a squeeze of lime enhance both texture and flavor.
- → Can I make the green sauce from scratch?
Absolutely, preparing homemade green enchilada sauce allows control over freshness and spice levels.
- → How can I add heat to this bowl?
Try pickled jalapeños, hot sauce, or extra smoked paprika to increase the spiciness to your preference.
