Dinner

Green Enchiladas Rice Bowl Recipe

ByJack Voss January 7, 2026January 7, 2026

Introduction

This Green Enchiladas Rice Bowl is a vibrant and flavorful meal perfect for a quick weeknight dinner. Packed with shredded chicken, zesty green enchilada sauce, and fresh toppings, it’s a satisfying dish that’s both colorful and delicious.

A white bowl filled with layers of different foods arranged side by side. The bottom layer is white rice that fills about one quarter of the bowl. On top of the rice and spreading across the bowl are shredded reddish-brown chicken pieces with a slightly saucy texture. Next to the chicken, bright yellow corn kernels fill another quarter section. Beside the corn, thinly sliced pinkish-red radish slices are neatly stacked, showing translucent edges. Black beans fill the next quarter section beside the radishes. There are chunks of light green avocado tucked near the chicken. A thick, textured green sauce is spread over the chicken, avocado, and part of the beans. Small white crumbles of cheese scatter over the green sauce, and a few green herb leaves are sprinkled across the entire bowl. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked shredded chicken breast (rotisserie or poached)
2 cups cooked white or brown rice
1 1/2 cups green enchilada sauce (store-bought or homemade)
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 avocado, sliced
1/2 cup sliced radishes
1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
1 lime, cut into wedges
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste

Instructions

Step 1: In a medium saucepan over medium heat, combine the shredded chicken, green enchilada sauce, ground cumin, smoked paprika, and a pinch of salt and pepper. Stir well and heat until warmed through, about 5 minutes.
Step 2: Fluff the cooked rice and evenly distribute it into four serving bowls as the base.
Step 3: Top each bowl with the warm green enchilada chicken mixture, black beans, corn, and diced red onion.
Step 4: Garnish each bowl with chopped cilantro, sliced avocado, radishes, and crumbled queso fresco or shredded Monterey Jack cheese.
Step 5: Serve with a lime wedge on the side for squeezing fresh juice over the bowls before eating.

Tips & Variations

For extra heat, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
Swap the chicken for shredded pork or sautéed vegetables to make it vegetarian.
Use brown rice for a nuttier flavor and added fiber.
Homemade green enchilada sauce can enhance freshness and flavor if you have time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Add fresh toppings like avocado and cilantro just before serving to keep them bright and fresh.