Name: Chicken Enchilada Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 cup onion, diced; 1 cup bell pepper, diced (any color); 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 1 1/2 cups enchilada sauce; 2 cups cooked white or brown rice; 1 cup shredded cheddar cheese; 1/4 cup fresh cilantro, chopped; Sliced avocado; Diced tomatoes; Lime wedges; Sour cream

Jump to Recipe

Introduction

Chicken Enchilada Bowls offer a flavorful, all-in-one meal that combines juicy seasoned chicken, vibrant veggies, and rich enchilada sauce over a bed of rice. This easy recipe brings Tex-Mex comfort to your table in just a few simple steps.

A white bowl on a white marbled surface holds a colorful layered dish arranged in sections. Starting from the top, tender chicken chunks drenched in a rich red sauce are sprinkled with chopped green herbs. Moving clockwise, there is a section of shiny black beans with a few green herbs on top, followed by a pile of finely chopped fresh green cilantro. Next to the herbs, there are two bright green lime wedges. Nearby are creamy, diced avocado chunks sprinkled with more green herbs. Adjacent to the avocado are diced red tomatoes mixed with chopped herbs, then a section of bright yellow corn kernels with some herbs on top. At the center of the bowl is a mound of white rice topped with a mix of shredded yellow and white cheese and a small sprig of cilantro. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 cup onion, diced
1 cup bell pepper, diced (any color)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 1/2 cups enchilada sauce
2 cups cooked white or brown rice
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Optional toppings: sliced avocado, diced tomatoes, lime wedges, sour cream

Instructions

Step 1: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with salt, black pepper, cumin, smoked paprika, and garlic powder. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
Step 2: Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion and bell pepper, sautéing for 3-4 minutes until they begin to soften.
Step 3: Add the black beans and corn to the skillet, stirring to combine with the onions and peppers. Cook for another 2 minutes.
Step 4: Return the cooked chicken to the skillet. Pour in the enchilada sauce, stirring to ensure everything is coated evenly. Simmer the mixture for about 5 minutes, allowing the flavors to meld.
Step 5: In serving bowls, place a base of cooked rice. Spoon the chicken and vegetable mixture over the rice.
Step 6: Sprinkle with shredded cheddar cheese and let it melt slightly from the heat of the mixture.
Step 7: Top with chopped fresh cilantro and any optional toppings like sliced avocado, diced tomatoes, or a dollop of sour cream. Serve immediately with lime wedges on the side.

Tips & Variations

For extra heat, add a diced jalapeño or a pinch of chili powder to the chicken seasoning.
Swap black beans for pinto beans or refried beans for a different texture.
Use brown rice for a nuttier flavor and added fiber.
Make it vegetarian by replacing chicken with sautéed mushrooms or extra beans.
Leftover enchilada sauce can be frozen for future use in other Mexican dishes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add fresh toppings like avocado or sour cream after reheating to keep them fresh and creamy.

How to Serve

A white bowl contains a meal divided into three main sections: on the left, chunks of chicken covered in red sauce and topped with shredded yellow and white cheese; in the middle, a pile of shiny black beans with some chopped green onions sprinkled on top; on the right, a serving of yellow corn mixed with small bits of red pepper and garnished with green onion slices, all resting on a base of light brown rice with a small bunch of fresh green cilantro on the side. Around the bowl on a white marbled surface are small white bowls filled with shredded cheese, black beans, corn, chopped green onions, and cilantro, with a spoon and fork placed beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs work well and add extra juiciness and flavor. Adjust cooking time slightly if needed.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your enchilada sauce does not contain gluten ingredients. Always check the label to be sure.