Description
A vibrant and easy-to-make Green Enchiladas Rice Bowl featuring tender shredded chicken smothered in zesty green enchilada sauce served over fluffy rice and topped with black beans, corn, fresh veggies, avocado, queso fresco, and a squeeze of lime for a flavorful, satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Protein and Sauce
- 2 cups cooked shredded chicken breast (rotisserie or poached)
- 1 1/2 cups green enchilada sauce (store-bought or homemade)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Base and Vegetables
- 2 cups cooked white or brown rice
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red onion
Fresh Toppings
- 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
Instructions
- Heat green enchilada chicken: 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 the mixture until warmed through, approximately 5 minutes, ensuring all flavors meld together.
- Prepare rice base: Fluff the cooked white or brown rice with a fork to separate the grains. Evenly distribute the rice into four individual serving bowls to form the base of your rice bowls.
- Assemble bowls: Spoon the warm green enchilada chicken mixture over the rice in each bowl. Then add the rinsed black beans, corn kernels, and diced red onions, arranging them evenly to create layers of flavor and texture.
- Add fresh toppings: Garnish each bowl generously with chopped fresh cilantro, sliced avocado, and sliced radishes. Sprinkle crumbled queso fresco or shredded Monterey Jack cheese on top to add a creamy, tangy element.
- Serve with lime: Place a lime wedge alongside each serving so diners can squeeze fresh lime juice over their bowls just before eating, adding brightness and acidity that complements the rich flavors.
Notes
- You can use either white or brown rice depending on your preference; brown rice adds more fiber.
- Store-bought green enchilada sauce works well, but homemade sauce can elevate the flavor.
- For a vegetarian version, substitute the chicken with roasted vegetables or additional beans.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
- Adjust seasoning with salt, pepper, or additional spices to taste based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: green enchiladas rice bowl, enchilada chicken bowl, mexican rice bowl, easy dinner recipe, shredded chicken enchiladas
