Save 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 this green enchiladas rice bowl after craving something filling but light for a busy evening, and now it is a weeknight staple everyone looks forward to.
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)
- Diced red onion: 1/2 cup
- 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
- Heat Chicken Mixture:
- 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.
- Prepare Rice Base:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Top the Bowls:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save Sharing this recipe with my family always feels festive, and everyone likes customizing their own bowls with their favorite toppings.
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula
Allergen Information
Contains dairy. Check labels on enchilada sauce for gluten content; omit avocado and cheese for specific allergies.
Nutritional Information
Calories: 465 Protein: 28 g Total Fat: 14 g Carbohydrates: 54 g per serving
Save This bowl is easy to make your own—just swap ingredients as you like and enjoy Tex-Mex flavor any night of the week.
Kitchen Tips & Answers
- → Can I make this bowl vegetarian?
Yes, substitute chicken with sautéed zucchini, bell peppers, or extra black beans for a delicious vegetarian variation.
- → What type of rice works best here?
Both white and brown rice work well; brown rice adds a nuttier flavor and increased fiber.
- → How spicy is the green enchilada sauce?
The sauce carries a mild to moderate heat; add pickled jalapeños or hot sauce if you prefer extra spice.
- → Can I prepare this bowl ahead of time?
You can prep components in advance and assemble just before serving to maintain freshness and texture.
- → What are some good beverage pairings?
A crisp Mexican lager or citrusy sparkling water pairs wonderfully with the vibrant flavors and spice.