Pin 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 Green Enchiladas Rice Bowl when looking for a hearty dinner with minimal prep. It quickly became a weeknight favorite in my house thanks to the bold flavors and easy assembly—everyone can build their own bowl just how they like it!
Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- Cooked rice: 2 cups white or brown rice
- 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
- 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
- Warm the chicken and sauce:
- 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 bowls:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Add toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- 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.
Pin I love how everyone in my family enjoys customizing their bowls. My kids like adding extra cheese while my spouse goes heavy on the cilantro and lime—there's always something for everyone.
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, and a spoon or spatula make this recipe fuss-free from start to finish.
Allergen Information
Contains dairy from cheese. May contain gluten if your enchilada sauce is not certified gluten-free; check labels. Omit avocado and cheese as needed for allergy accommodations.
Nutritional Information
Each serving contains approximately 465 calories, 14 g fat, 54 g carbohydrates, and 28 g protein.
Pin Serve the Green Enchiladas Rice Bowl with a chilled beverage and enjoy a fresh, customizable dinner any night of the week.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, substitute the chicken with sautéed zucchini, bell peppers, or extra black beans for a vegetarian variant that maintains the vibrant flavors.
- → What kind of rice works best here?
Either white or brown rice provides a fluffy base; brown rice adds a nuttier texture while white rice offers a softer bite.
- → How can I add heat to the dish?
Incorporate pickled jalapeños or your favorite hot sauce to introduce a spicy kick without overpowering other ingredients.
- → Are there gluten-free options for the sauce?
Yes, choose certified gluten-free green enchilada sauce or prepare a homemade version to avoid gluten.
- → What cheese pairs well with this bowl?
Crumbled queso fresco or shredded Monterey Jack cheese complement the flavors with mild creaminess and slight tang.