Save to Pinterest 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 love making this Green Enchiladas Rice Bowl on busy evenings when everyone craves something hearty and comforting but time is short. The mix of fresh toppings makes each bowl colorful and unique, and the zesty sauce always gets rave reviews at home.
Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- Cooked rice: 2 cups white or brown rice
- 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
- 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
- Prepare Chicken:
- In a medium saucepan over medium heat, combine shredded chicken, green enchilada sauce, cumin, smoked paprika, and salt and pepper. Stir and heat until warmed through, about 5 minutes.
- Prepare Rice Bowls:
- Fluff cooked rice and divide evenly among four serving bowls.
- Add Toppings:
- Top each bowl with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish:
- Finish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save to Pinterest We made this for a family gathering, and everyone built their own bowls. Watching my kids choose their favorite toppings and squeeze extra lime made for such a bright and fun dinner together.
Required Tools
You will need a medium saucepan for heating the chicken and sauce, a chefs knife, cutting board for chopping veggies, serving bowls, and a spoon or spatula for mixing and serving.
Allergen Information
This recipe contains dairy due to the cheese, and may contain gluten if your enchilada sauce is not certified gluten-free. Avocado and cheese can be omitted to accommodate related allergies.
Nutritional Information
Each serving has about 465 calories, 14 g total fat, 54 g carbohydrates, and 28 g protein.
Save to Pinterest This bright Tex-Mex bowl comes together quickly and is a fun way to make dinner interactive. Garnish generously with lime and cilantro for the best flavor and presentation.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a nuttier flavor and extra fiber to the bowl.
- → Is it possible to make this bowl vegetarian?
Absolutely. Substitute chicken with sautéed zucchini, bell peppers, or extra black beans for a satisfying meat-free option.
- → What kind of cheese pairs best in this dish?
Queso fresco or shredded Monterey Jack are ideal for adding a mild, creamy texture without overpowering other flavors.
- → Can I prepare the green enchilada sauce from scratch?
Yes, homemade green enchilada sauce can be made using tomatillos, green chilies, garlic, and spices for a fresher taste.
- → How can I add extra heat to the bowl?
Adding pickled jalapeños, hot sauce, or a dash of cayenne pepper can boost the spice level to your preference.