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.
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
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.
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.
Save to Pinterest 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.