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 made these green enchiladas rice bowls on a hectic Monday night and was amazed by how easily the fresh flavors came together. Each bite felt both cozy and exciting—a hit for everyone at the table.
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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)
- Diced red onion: 1/2 cup
- Chopped fresh cilantro: 1/2 cup
- Avocado: 1, sliced
- Sliced radishes: 1/2 cup
- Crumbled queso fresco or shredded Monterey Jack cheese: 1/2 cup
- Lime: 1, cut into wedges
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt and pepper: to taste
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Instructions
- Heat chicken and sauce:
- 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 bowls:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Add toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Save My family loves assembling their own bowls, picking and mixing their favorite garnishes. Meals like this are always a chance for everyone to get creative around the dinner table.
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Required Tools
All you need is a medium saucepan, a sharp chef&s knife, a cutting board, serving bowls, and a trusty spoon or spatula for quick assembly.
Allergen Information
Contains dairy due to the cheese. For gluten-free, ensure your enchilada sauce is certified. Omit or swap avocado and cheese if there are related allergies.
Nutritional Information
Each serving delivers 465 calories, 14 g fat, 54 g carbohydrates, and 28 g protein, making this a balanced and satisfying meal.
Save 
This green enchiladas rice bowl comes together in just 40 minutes and brings the lively spirit of Tex-Mex to your table. Enjoy the mix of colors, flavors, and textures in every bite.
Recipe FAQs
- → Can I use brown rice instead of white?
Yes, brown rice or quinoa can be used for a whole-grain alternative, adding extra fiber and a nuttier flavor.
- → What type of cheese pairs well with this dish?
Crumbled queso fresco or shredded Monterey Jack cheese both complement the flavors nicely with mild, creamy notes.
- → How can I make this dish vegetarian?
Replace shredded chicken with sautéed zucchini, bell peppers, or additional black beans for a delicious vegetarian version.
- → What spices enhance the green sauce mixture?
Ground cumin and smoked paprika add warmth and depth, perfectly enhancing the green enchilada sauce and chicken blend.
- → Any recommended beverage pairings?
A crisp Mexican lager or a citrusy sparkling water pairs well, balancing the rich and zesty flavors of the bowl.
- → Can I add heat to this dish?
Yes, adding pickled jalapeños or hot sauce provides extra spiciness to suit your taste preferences.
