Why make this recipe
This Chicken Enchilada Bowls recipe is quick, tasty, and filling. It uses simple ingredients you can find at any store. It makes a good weeknight meal and works well for meal prep because it stores and heats well. For a full bowl version with similar ideas, see this chicken enchilada bowls guide.
Introduction
These bowls mix shredded chicken, rice, beans, corn, and enchilada sauce. You bake the chicken, cook the rice, then mix everything. Top with cheese and broil until bubbly. Add avocado, cilantro, and lime to finish. The steps are easy and the flavors are bold.
How to make Chicken Enchilada Bowls
Make the chicken and rice first, then mix everything and bake the cheese. Use warm bowls so the food stays hot. This recipe also works great for meal prep if you cook extra rice and chicken ahead of time. If you like other bowl meals, try the style used in this easy chicken alfredo garlic bread bowls for a different flavor.
Ingredients :
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup uncooked white or brown rice
- 2 cups chicken broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup enchilada sauce
- 1 cup shredded cheddar or Mexican blend cheese
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: Sour cream, sliced jalapeños, pico de gallo
Directions :
- Preheat the oven to 375°F (190°C).
- Place the chicken breasts on a baking sheet. Drizzle with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper. Rub the spices into the chicken to coat evenly.
- Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear. Let rest for 5 minutes, then shred the chicken with two forks.
- While the chicken is baking, cook the rice according to package instructions using chicken broth or water.
- In a large bowl, combine shredded chicken, cooked rice, black beans, corn, and enchilada sauce. Mix well to combine.
- Divide the mixture between serving bowls. Top each bowl with shredded cheese.
- Place the bowls under the broiler for a few minutes, until the cheese is melted and bubbly.
- Top each bowl with avocado slices, fresh cilantro, and a squeeze of lime juice.
- Add additional toppings such as sour cream, jalapeños, or pico de gallo as desired.
- Serve immediately with extra lime wedges on the side.
How to serve Chicken Enchilada Bowls
Serve the bowls hot with lime wedges. Add a spoon of sour cream or a few jalapeño slices for spice. A simple green salad or tortilla chips work well on the side. You can also serve with a light salsa. If you like spicy sides, a dish like spicy garlic chicken broccoli noodle bowls pairs nicely for variety.
How to store Chicken Enchilada Bowls
Cool the bowls to room temperature before storing. Put portions in airtight containers. Store in the fridge for up to 4 days. Reheat in the microwave or oven until hot. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
Tips to make Chicken Enchilada Bowls
- Use cooked rotisserie chicken to save time.
- Use chicken broth to cook rice for more flavor.
- Mix enchilada sauce well so it coats all the ingredients.
- If you use frozen corn, thaw or heat before mixing.
- For meal prep, keep avocado and cilantro separate until serving.
- For more Tex-Mex tips and similar ideas, check this note on Chi Chi’s chicken chimichangas.
Variation (if any)
- Make it vegetarian: skip chicken and add extra beans or roasted sweet potato.
- Low-carb: use cauliflower rice instead of regular rice.
- Creamy style: stir in some cream cheese or sour cream for a richer bowl. For a cauliflower rice version, see an idea like Greek chicken bowls for how bowls can change with different bases.
FAQs
Q: Can I use precooked chicken?
A: Yes. Shredded rotisserie chicken works well and saves time.
Q: Can I use frozen corn and beans?
A: Use frozen corn after thawing. Use canned beans drained and rinsed.
Q: How do I keep avocados from browning?
A: Add avocado just before serving and squeeze lime over the slices.
Q: Can I make this spicy?
A: Yes. Add sliced jalapeños, hot sauce, or use a spicy enchilada sauce.
Q: Is this meal good for meal prep?
A: Yes. Store toppings separate and reheat the bowls when ready to eat.
Conclusion
Try different versions and find what you like. For more prep ideas, see Chicken Enchilada Meal Prep Bowls – Wholesomelicious to plan ahead. If you want a creamier take, read Creamy Chicken Enchilada Bowls – Naptime Kitchen for tips. For a low-carb option, check Easy Keto Chicken Enchilada Bowl – Hey Keto Mama. To try a white sauce version, see Creamy White Chicken Enchilada Bowls – Stay Fit Mom. For a cauliflower rice base idea, read Chicken Enchilada Bowls with Cauliflower Rice | Clean Food Crush.
Chicken Enchilada Bowls
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Place the chicken breasts on a baking sheet. Drizzle with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper. Rub the spices into the chicken to coat evenly.
- Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear. Let rest for 5 minutes, then shred the chicken with two forks.
- While the chicken is baking, cook the rice according to package instructions using chicken broth or water.
- In a large bowl, combine shredded chicken, cooked rice, black beans, corn, and enchilada sauce. Mix well to combine.
- Divide the mixture between serving bowls. Top each bowl with shredded cheese.
- Place the bowls under the broiler for a few minutes, until the cheese is melted and bubbly.
- Top each bowl with avocado slices, fresh cilantro, and a squeeze of lime juice.
- Add additional toppings such as sour cream, jalapeños, or pico de gallo as desired.
