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 made these green enchiladas rice bowls on a hectic weekday when I wanted something quick but hearty: the mix of textures and flavors was a hit in my house.
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)
- Diced red onion: 1/2 cup
- Chopped fresh cilantro: 1/2 cup
- Avocado: 1, sliced
- Sliced radishes: 1/2 cup
- Crumbled queso fresco or shredded Monterey Jack cheese: 1/2 cup
- Lime: 1, cut into wedges
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt and pepper: to taste
Instructions
- Warm the chicken mixture:
- In a medium saucepan over medium heat, combine the shredded chicken, green enchilada sauce, cumin, smoked paprika, and salt and pepper. Stir well and heat until warmed through, about 5 minutes.
- Prepare the rice:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Build the bowls:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Add garnish:
- Garnish each bowl with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save When my family gathers around the table for these Tex-Mex rice bowls, everyone adds their favorite toppings: it turns dinner into a fun build-your-own experience.
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula.
Allergen Information
Contains dairy from cheese, and may contain gluten if using non-certified enchilada sauce. Avocado and cheese are potential allergens: omit as needed.
Nutritional Information (per serving)
Calories: 465, Total Fat: 14 g, Carbohydrates: 54 g, Protein: 28 g.
Save Enjoy this vibrant rice bowl for a quick dinner or meal prep: it is fresh, satisfying, and full of Tex-Mex flavor.
Recipe FAQ
- → Can I make this bowl vegetarian?
Yes, replace the chicken with sautéed zucchini, bell peppers, or extra black beans for a delicious vegetarian version.
- → What types of rice work best?
Both white and brown rice work well; brown rice adds a nutty flavor and extra fiber.
- → Is the green enchilada sauce store-bought or homemade?
You can use either store-bought or homemade green enchilada sauce depending on your preference and time.
- → What cheese pairs well in this bowl?
Queso fresco or shredded Monterey Jack cheese complement the flavors nicely with creamy texture.
- → How can I add extra spice?
Try adding pickled jalapeños or a dash of hot sauce to increase heat intensity.
- → Are there any common allergens in this dish?
This bowl contains dairy from cheese and may contain gluten depending on the green sauce used. Avocado can also be an allergen for some.