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.
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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:
- 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.
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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.
