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 first started making these bowls when I wanted a quick and satisfying dinner that felt a bit more special than a typical weeknight meal. The vibrant flavors and ease of preparation quickly made it a family favorite.
Ingredients
- 2 cups cooked chicken breast: shredded (rotisserie or poached)
- 2 cups cooked white or brown rice:
- 1 1/2 cups green enchilada sauce: (store-bought or homemade)
- 1 cup canned black beans: rinsed and drained
- 1 cup corn kernels: (fresh, frozen, or canned)
- 1/2 cup diced red onion:
- 1/2 cup chopped fresh cilantro:
- 1 avocado: sliced
- 1/2 cup sliced radishes:
- 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese:
- 1 lime: cut into wedges
- 1/2 tsp ground cumin:
- 1/2 tsp smoked paprika:
- Salt and pepper: to taste
Instructions
- Prepare 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.
- Portion the Rice:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Assemble the Bowls:
- 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.
Save My kids always love to help add the toppings, especially the avocado and cheese, making it a fun interactive meal for the whole family.
Required Tools
- Medium saucepan
- Chefs knife
- Cutting board
- Serving bowls
- Spoon or spatula
Allergen Information
- Contains dairy (cheese).
- May contain gluten if using non-certified enchilada sauce; check labels if gluten-free is required.
- Avocado and cheese may pose issues for those with related allergies; omit as needed.
Nutritional Information (per serving)
- Calories: 465
- Total Fat: 14 g
- Carbohydrates: 54 g
- Protein: 28 g
Save These green enchilada rice bowls are a perfect testament to how simple ingredients can come together to create a truly satisfying and memorable meal that's both healthy and delicious.
Recipe Questions
- → Can I use rotisserie chicken?
Yes, rotisserie chicken works well for this dish and helps save prep time. Simply shred and heat with sauce.
- → What are good vegetarian swaps?
Try sautéed zucchini, bell peppers, or extra black beans in place of chicken for a nutritious plant-based version.
- → Can I use brown rice instead of white?
Absolutely! Brown rice offers a whole-grain option and adds a nutty flavor to the bowl.
- → How can I make it spicier?
Add pickled jalapeños or drizzle with hot sauce for extra heat, adjusting to your personal taste.
- → What cheese is best for topping?
Crumbled queso fresco or shredded Monterey Jack both complement the Tex-Mex flavors nicely.
- → Are the toppings customizable?
Definitely! Use your favorite vegetables or garnishes such as sliced olives, diced tomatoes, or shredded lettuce.