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 this on a hectic weeknight when I wanted something comforting yet fresh. The speedy prep and customizable toppings made it an instant hit with my family, and now it is in regular rotation at our table.
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)
- Black beans: 1 cup canned, 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
- Queso fresco or shredded 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
- Warm 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.
- Prepare the Rice:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Add Main Toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Add Fresh Garnishes:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Finish & Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save My kids love assembling their own bowls and picking their favorite toppings, which makes dinner more fun for everyone. It is the kind of meal that brings the family together around the table, no matter how busy we are.
Serving Suggestions
Pair these rice bowls with a crisp Mexican lager or a sparkling citrus drink for a refreshing meal. Add a side of tortilla chips or a simple green salad if you want more crunch.
Allergen & Dietary Notes
This dish contains dairy from cheese. Omit cheese for a dairy-free version, and always check the green enchilada sauce label to avoid gluten if required. Avocado and cheese may be allergens for some—adjust your toppings as needed.
Variations
Try brown rice or cooked quinoa for a whole-grain base. Add pickled jalapenos or a splash of hot sauce if you like a spicier kick, or swap the chicken for your favorite plant protein.
Save With just simple prep and plenty of color, this Green Enchiladas Rice Bowl is sure to be a regular crowd-pleaser. Enjoy a wholesome, festive dinner that comes together quickly!
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, substitute the chicken with sautéed zucchini, bell peppers, or extra black beans for a vegetarian version.
- → What kind of rice works best for this bowl?
Both white and brown rice work well; brown rice offers a nuttier flavor and whole-grain option.
- → How can I add more heat to the dish?
Incorporate pickled jalapeños or your favorite hot sauce to give the bowl a spicy kick.
- → Is it possible to prepare the sauce from scratch?
Yes, you can make fresh green enchilada sauce using ingredients like tomatillos, green chilies, garlic, and onions for a homemade touch.
- → What toppings complement this bowl best?
Fresh cilantro, sliced avocado, radishes, crumbled cheese, and lime wedges add brightness and texture to each serving.