Description
A quick and flavorful Mexican-inspired chicken enchilada bowl recipe that comes together in 30 minutes, perfect for busy weeknights and customizable to your taste.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup enchilada sauce (homemade or store-bought)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- Diced avocado (for topping)
- Chopped cilantro (for topping)
- Lime wedges (for serving)
- Sour cream (for topping)
- Sliced jalapeños (for topping)
- 1 tbsp oil for cooking
Instructions
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Season chicken with salt, pepper, 1 teaspoon chili powder, and ½ teaspoon cumin.
- Cook chicken for about 5 minutes on each side until browned and cooked through. Remove and let rest before shredding with two forks.
- In the same pan, add more oil if needed. Sauté finely chopped onion until soft and translucent, about 2-3 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add 1 cup enchilada sauce to the pan with onions and garlic. Stir in remaining chili powder, cumin, smoked paprika, and a pinch of salt. Simmer for 3-4 minutes.
- Return shredded chicken to the pan and stir to coat with sauce. Cook together for 2 minutes to meld flavors.
- Divide warm cooked rice among four bowls. Top each with chicken mixture, black beans, and shredded cheese.
- Add fresh toppings: diced avocado, chopped cilantro, lime wedges, sour cream, and jalapeño slices. Serve immediately.
Notes
Use leftover rice for best texture. Homemade enchilada sauce enhances flavor. Add beans last to keep them tender. Use a meat thermometer to avoid overcooking chicken (165°F). For extra crispy edges, broil assembled bowls for 2 minutes before adding fresh toppings. Rotisserie chicken can be used as a shortcut.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Fat: 12
- Carbohydrates: 40
- Fiber: 9
- Protein: 35
Keywords: chicken enchilada bowls, quick dinner, Mexican recipe, easy chicken recipe, enchilada sauce, healthy dinner, weeknight meal