Pin 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 when craving something hearty, but I only had leftover chicken and pantry staples. With enchilada sauce and a handful of toppings, this dish quickly became a go-to comfort meal in my kitchen.
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:
- 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.
- Add Toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish and Serve:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese. Serve each bowl with a lime wedge for squeezing over the top.
Pin This recipe has quickly become a family favorite for weeknight dinners and casual gatherings—everyone gets to customize their bowl just the way they like it.
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, and spoon or spatula are handy for this recipe.
Nutritional Information
Per serving: 465 calories, 14 g total fat, 54 g carbohydrates, 28 g protein.
Variations
Make it vegetarian by swapping chicken for sautéed zucchini, bell peppers, or extra beans. Try brown rice or quinoa for whole-grain meals.
Pin Try this Green Enchiladas Rice Bowl for a colorful dinner that’s easy to tailor to your family’s tastes. The leftovers are just as delicious the next day!
Recipe Questions
- → Can I make this bowl vegetarian?
Yes, substitute chicken with sautéed zucchini, bell peppers, or extra black beans for a vegetarian version.
- → What kind of rice works best?
Both white and brown rice are excellent options. Quinoa also works well for a whole-grain twist.
- → Is this dish gluten-free?
It can be gluten-free if you use certified gluten-free enchilada sauce and check all ingredient labels.
- → Which cheese pairs well with this bowl?
Queso fresco and Monterey Jack are great choices. You may also use your favorite mild cheese.
- → How can I add extra heat?
Add pickled jalapeños, hot sauce, or sprinkle chili flakes for a spicier flavor profile.
- → What beverage pairs nicely?
A crisp Mexican lager or citrusy sparkling water complements the fresh, zesty flavors well.