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Chicken Enchilada Bowls

A quick and hearty meal featuring shredded chicken, rice, beans, corn, and enchilada sauce, topped with melted cheese and fresh garnishes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
For the Bowl
  • 1 cup uncooked white or brown rice
  • 2 cups chicken broth or water
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup enchilada sauce
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 piece avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 piece lime, cut into wedges
  • Optional toppings: Sour cream, sliced jalapeños, pico de gallo

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. While the chicken is baking, cook the rice according to package instructions using chicken broth or water.
Mixing and Finishing
  1. In a large bowl, combine shredded chicken, cooked rice, black beans, corn, and enchilada sauce. Mix well to combine.
  2. Divide the mixture between serving bowls. Top each bowl with shredded cheese.
  3. Place the bowls under the broiler for a few minutes, until the cheese is melted and bubbly.
  4. Top each bowl with avocado slices, fresh cilantro, and a squeeze of lime juice.
  5. Add additional toppings such as sour cream, jalapeños, or pico de gallo as desired.

Notes

Cool the bowls to room temperature before storing. Store in airtight containers in the fridge for up to 4 days. Reheat as needed.