Save 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 remember making these green enchiladas rice bowls the first time after a hectic day. Bringing together simple ingredients created a meal that tasted comfortingly homemade yet was ready in under an hour.
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 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 and heat until warmed through, about 5 minutes.
- Prepare the Rice Bowls:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Layer and Top:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish:
- Garnish bowls with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Finish each bowl with a lime wedge for squeezing over the top.
Save This recipe quickly became a family go-to for busy weeknights when we wanted something comforting and healthy without spending hours in the kitchen.
Serving Suggestions
Pair with crisp tortilla chips or a citrusy sparkling water for a complete meal.
Variations
Make it vegetarian by swapping the chicken for extra black beans or sautéed vegetables like zucchini and bell peppers.
Nutritional Information
Each serving provides approximately 465 calories, 14g fat, 54g carbohydrates, and 28g protein.
Save Enjoy this bowl fresh and customize it to your taste each time. It is perfect for busy evenings or meal prepping ahead.
Recipe FAQ
- → Can I use a vegetarian protein instead of chicken?
Yes, sautéed zucchini, bell peppers, or extra black beans make great vegetarian options that complement the green sauce.
- → What types of rice work best in this bowl?
Both white and brown rice work well. Brown rice or quinoa offer a nuttier flavor and extra fiber.
- → How spicy is the green enchilada sauce?
The sauce has a mild to medium heat level, but you can add pickled jalapeños or hot sauce for extra kick.
- → Can I prepare this dish ahead of time?
Yes, you can cook and refrigerate the chicken mix and rice separately, then assemble and garnish just before serving.
- → Are there any common allergens to watch for?
The cheese contains dairy, and some enchilada sauces may contain gluten. Check labels if gluten-free is needed.