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.
I first tried this recipe when I craved something hearty yet bright on a Thursday night. The colors and flavors instantly made the whole family smile and ask for seconds!
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)
- Red onion: 1/2 cup, diced
- Fresh cilantro: 1/2 cup, chopped
- Avocado: 1, sliced
- Radishes: 1/2 cup, sliced
- Queso fresco or 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:
- 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 the Bowls:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Add Toppings:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save It always brightens our dinner table to see everyone customizing their own bowl with just the right amount of toppings this meal entertains and satisfies at the same time.
Variations & Swaps
Swap out chicken for sautéed zucchini, bell peppers, or extra black beans for a vegetarian spin. For a whole-grain option, use brown rice or even quinoa to boost fiber and nutrition.
Serving Suggestions
Pair these bowls with a crisp Mexican lager or a citrusy sparkling water. Add a handful of tortilla chips or a simple green salad on the side for a more complete meal.
Storage & Reheating
Store leftovers in airtight containers for up to three days. Reheat in the microwave or on the stovetop, adding extra enchilada sauce if needed to keep everything moist.
Save Enjoy these vibrant bowls for a quick dinner any night of the week simple, customizable, and bursting with Tex-Mex flavor.
Recipe Guide
- → Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a nuttier flavor and extra fiber, making the bowl more wholesome.
- → How can I make this dish vegetarian?
Replace the shredded chicken with sautéed vegetables like zucchini or bell peppers, or add extra black beans for protein.
- → What spices enhance the green enchilada sauce?
Ground cumin and smoked paprika complement the green sauce with earthy and smoky notes, enhancing overall flavor.
- → Are there recommended toppings to add freshness?
Chopped cilantro, sliced avocado, radishes, and a squeeze of lime add fresh, bright flavors and a variety of textures.
- → How can I add extra heat to this dish?
Including pickled jalapeños or a dash of hot sauce adds a spicy kick without overpowering the other flavors.
- → Is the dish suitable for a gluten-free diet?
Yes, ensure the green enchilada sauce is certified gluten-free, and double check all ingredients to avoid gluten contamination.