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Chicken Enchilada Bowls

Savor the comfort of Chicken Enchilada Bowls filled with tender chicken, zesty enchilada sauce, vibrant veggies, and gooey cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken breasts Lean protein that can be baked, shredded, or slow-cooked; chicken thighs work if you prefer darker meat.
  • 1 cup Enchilada sauce Adds rich flavor and moisture; homemade is ideal, but a good store-bought option suffices.
  • 1 can Black beans Essential fiber and creaminess; swap with pinto beans for a different taste.
  • 1 cup Corn Sweet and crunchy; fresh or frozen is perfect.
  • 1 cup White rice Acts as a hearty grain base; swap with quinoa or cauli rice for a lower-carb option.
  • 1 cup Shredded cheese Cheddar or Monterey Jack gives that gooey finish; feel free to use a vegan cheese alternative.
  • 1 piece Avocado Adds creaminess and healthy fats; consider swapping with sour cream for a tangy finish.
  • 1/4 cup Fresh cilantro Brightens the dish; if cilantro isn’t your style, parsley makes a nice substitute.
  • 1 piece Lime Adds brightness to the dish.

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 it 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.
  5. In a large bowl, combine shredded chicken, cooked rice, black beans, corn, and enchilada sauce. Mix well to combine.
Assembly
  1. Divide the mixture between serving bowls. Top each bowl with shredded cheese.
  2. Place the bowls under the broiler for a few minutes, until the cheese is melted and bubbly.
  3. Top each bowl with avocado slices, fresh cilantro, and a squeeze of lime juice.
  4. Add additional toppings such as sour cream, jalapeños, or pico de gallo as desired.
Serving
  1. Serve immediately with extra lime wedges on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Store toppings separately to maintain freshness. You can freeze the chicken mixture before baking for a quick meal later on.