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.
The first time I made Green Enchiladas Rice Bowl, my family loved customizing their own bowls with all their favorite toppings. It's become a go-to recipe when we want something hearty and fresh but don't have much time.
Ingredients
- Cooked chicken breast: 2 cups shredded (rotisserie or poached)
- White or brown rice: 2 cups cooked
- 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 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 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 the rice:
- 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.
- Add garnishes:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save This meal always brings us together around the table, with everyone reaching for extra lime wedges and cheese. It's a crowd-pleaser for both kids and grown-ups!
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula.
Nutritional Information
Per serving: 465 calories, 14 g total fat, 54 g carbohydrates, 28 g protein.
Notes
For a vegetarian version, use sautéed zucchini, bell peppers, or extra black beans. Brown rice or quinoa works for a whole-grain boost. Pair with a crisp Mexican lager or citrusy sparkling water.
Save Give the bowls a final squeeze of fresh lime for extra zing and enjoy immediately for the best flavor.
Recipe Questions & Answers
- → Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a nuttier flavor and extra fiber to the bowl.
- → How do I make this dish vegetarian?
Replace shredded chicken with sautéed vegetables like zucchini and bell peppers or increase the black beans for protein.
- → What kind of cheese works best here?
Queso fresco or shredded Monterey Jack cheese complement the flavors beautifully.
- → Can I prepare the green enchilada sauce at home?
Absolutely, homemade green sauce offers a fresher taste but store-bought versions work well for convenience.
- → What sides pair nicely with this bowl?
A crisp Mexican lager or citrusy sparkling water can enhance the meal’s Tex-Mex vibe.