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Chicken Enchilada Bowls Recipe

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★★★★★

4.8 from 78 reviews

Chicken Enchilada Bowls are a flavorful, satisfying one-pot meal featuring seasoned chicken, sautéed vegetables, black beans, and corn simmered in enchilada sauce, served over a bed of rice and topped with melted cheddar cheese and fresh cilantro. This easy stovetop dish is perfect for a quick weeknight dinner with customizable toppings like avocado, tomatoes, and sour cream.

Ingredients

Scale

Main 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

  1. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season them with salt, black pepper, cumin, smoked paprika, and garlic powder. Cook the chicken for about 5-7 minutes, stirring occasionally, until browned and cooked through.
  2. Sauté Vegetables: Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until they begin to soften and become fragrant.
  3. Add Beans and Corn: Stir in the drained and rinsed black beans along with the corn kernels. Cook the mixture for another 2 minutes, allowing the ingredients to combine and heat through.
  4. Simmer with Enchilada Sauce: Return the cooked chicken to the skillet. Pour in the enchilada sauce and stir well to coat all the ingredients evenly. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
  5. Assemble Bowls: In serving bowls, start with a base of cooked white or brown rice. Spoon the chicken and vegetable mixture over the rice evenly.
  6. Add Cheese: Sprinkle shredded cheddar cheese generously over the top of the warm mixture. Let the cheese melt slightly from the residual heat before serving.
  7. Garnish and Serve: Top the bowls with chopped fresh cilantro and add any optional toppings such as sliced avocado, diced tomatoes, or a dollop of sour cream. Serve immediately with lime wedges on the side for squeezing.

Notes

  • You can substitute the chicken breast with thigh meat for a juicier texture.
  • Use brown rice for a healthier, higher fiber option.
  • For a spicier version, add chopped jalapeños or a dash of hot sauce when simmering the mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To keep this recipe gluten free, ensure the enchilada sauce you use is gluten free.

Keywords: chicken enchilada bowls, enchilada bowl recipe, stovetop enchiladas, quick Mexican dinner, healthy Mexican bowl

Find it online: https://servedbynora.com/chicken-enchilada-bowls-recipe/