Pin It 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 recipe is ideal for nights when you crave something nourishing yet quick to prepare, thanks to simple ingredients and bold flavors.
I created these Green Enchiladas Rice Bowls after experimenting with leftover chicken and a craving for a wholesome dinner. The mix of fresh toppings and bright green sauce made it an instant favorite in my kitchen.
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 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:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Layer the bowls:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish and finish:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Pin It Making these bowls together always sparks joy in my family—everyone gets to build their own and add favorite toppings, making dinner fun and interactive.
Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula for easy assembly.
Nutritional Information
Each serving provides approximately 465 calories, 14 g total fat, 54 g carbohydrates, and 28 g protein, making it a balanced meal for any night.
Pairings & Variations
Enjoy your Green Enchiladas Rice Bowl with a crisp Mexican lager or citrusy sparkling water. For extra heat, add pickled jalapeños or hot sauce, and swap chicken for vegetables or quinoa for a new twist.
Pin It This Green Enchiladas Rice Bowl delivers fresh taste, hearty texture, and the ease you need for weeknight cooking. Build your bowls as you like and enjoy every bite!
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, substituting chicken with sautéed zucchini, bell peppers, or extra black beans works great for a vegetarian option.
- → What type of rice is best for this bowl?
Both white and brown rice work well; brown rice offers a whole-grain alternative with added texture.
- → How can I add more heat to the dish?
Incorporate pickled jalapeños or a splash of hot sauce to elevate the spiciness.
- → Is store-bought green enchilada sauce acceptable?
Store-bought sauce can be used, but check for gluten-free certification if needed, or prepare your own for customized flavor.
- → What are good beverage pairings?
A crisp Mexican lager or citrusy sparkling water pairs nicely to complement the bold flavors.