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 these green enchiladas rice bowls when I needed something filling and easy for a weeknight dinner. The flavors were so fresh and everyone loved being able to customize their own bowl with all the toppings!
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:
- 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.
- Assemble Bowls:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Pin This bowl has become a staple at family get-togethers, with everyone adding their favorite toppings and passing the lime wedges around the table.
Optional Variations
For a vegetarian version, replace chicken with sautéed zucchini, bell peppers, or extra black beans. Brown rice or quinoa work great for a whole-grain swap.
Serving Suggestions
Pair these bowls with a crisp Mexican lager or a citrusy sparkling water to refresh your palate between bites.
Allergen Information
Avocado and cheese may pose issues for those with related allergies; omit or substitute as needed for your guests.
Pin This rice bowl is the perfect quick fix for a flavorful dinner. Enjoy customizing with your favorite toppings every time!
Recipe Q&A
- → What type of chicken works best?
Shredded rotisserie or poached chicken provides tender texture and absorbs the sauce flavors well.
- → Can I use brown rice instead of white?
Yes, brown rice adds a nuttier flavor and extra fiber, making the dish heartier and wholesome.
- → How spicy is the green enchilada sauce?
Generally mild to medium heat depending on the sauce brand or homemade recipe, but adjust with jalapeños or hot sauce for extra kick.
- → Are there vegetarian alternatives?
Replace chicken with sautéed zucchini, bell peppers, or extra black beans for a satisfying plant-based version.
- → What toppings enhance the bowl?
Fresh cilantro, sliced avocado, radishes, queso fresco, and lime wedges add brightness, creaminess, and texture contrast.
- → Can I prepare parts in advance?
Cooked chicken and rice can be prepared ahead, allowing quick assembly and reheating when ready to serve.