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.
This vibrant bowl has become a weeknight favorite in my house because it's quick and delicious.
Ingredients
- Cooked chicken breast: 2 cups shredded (rotisserie or poached)
- Cooked white or brown rice: 2 cups
- 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)
- 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
- Step 1:
- 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.
- Step 2:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Step 3:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Step 4:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Step 5:
- Serve each bowl with a lime wedge for squeezing over the top.
Save This recipe has brought my family together on busy nights where everyone can customize their bowl just the way they like it.
Notes
For a vegetarian version replace chicken with sautéed zucchini bell peppers or extra black beans. Try adding pickled jalapeños or hot sauce for extra heat. Brown rice or quinoa can be used for a whole-grain option. Pair with a crisp Mexican lager or a citrusy sparkling water.
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.
Save Enjoy your homemade green enchiladas rice bowl and savor the fresh Tex-Mex flavors in every bite.
Cooking Questions
- → Can I make this bowl vegetarian?
Yes, substitute chicken with sautéed zucchini, bell peppers, or extra black beans for a vegetarian alternative that keeps the vibrant flavors.
- → Is it possible to use brown rice instead of white rice?
Absolutely, brown rice or even quinoa can be used to add whole-grain nutrition and a nuttier texture to the bowl.
- → How can I add extra heat to this dish?
Try topping with pickled jalapeños or your favorite hot sauce to introduce a spicy kick that complements the green enchilada sauce.
- → What cheese works best for topping?
Crumbled queso fresco or shredded Monterey Jack cheese bring a creamy, mild contrast to the bold flavors and textures in the bowl.
- → Is this dish suitable for gluten-free diets?
Yes, just ensure that the green enchilada sauce used is certified gluten-free to avoid any gluten exposure.