Zesty green enchiladas bowl with chicken, rice, beans, and fresh Tex-Mex garnishes, ready in under 45 minutes.
# Components:
→ Proteins
01 - 2 cups cooked chicken breast, shredded
→ Grains
02 - 2 cups cooked white or brown rice
→ Sauce
03 - 1 1/2 cups prepared green enchilada sauce
→ Vegetables & Toppings
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup corn kernels
06 - 1/2 cup diced red onion
07 - 1/2 cup chopped fresh cilantro
08 - 1 avocado, sliced
09 - 1/2 cup sliced radishes
10 - 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
11 - 1 lime, cut into wedges
→ Seasonings
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Place shredded chicken, green enchilada sauce, ground cumin, smoked paprika, and a pinch of salt and pepper in a medium saucepan. Stir to blend and gently heat over medium for about 5 minutes until fully warmed through.
02 - Fluff the cooked rice and evenly divide among four serving bowls.
03 - Layer each bowl with warm green enchilada chicken, black beans, corn, and diced red onion on top of the rice.
04 - Top with chopped cilantro, slices of avocado, radishes, and a scattering of queso fresco or Monterey Jack cheese.
05 - Accompany each bowl with a lime wedge for squeezing over just before serving.
