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 remember the first time I layered all these fresh toppings over a bowl of green enchiladas rice. The family loved the burst of flavors and the ease of putting dinner together fast.
Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- Cooked rice: 2 cups, white or brown
- Green enchilada sauce: 1 1/2 cups (store-bought or homemade)
- Black beans: 1 cup canned, rinsed and drained
- Corn kernels: 1 cup (fresh, frozen, or canned)
- Red onion: 1/2 cup, diced
- Fresh cilantro: 1/2 cup, chopped
- Avocado: 1, sliced
- Radishes: 1/2 cup, sliced
- Queso fresco or shredded Monterey Jack cheese: 1/2 cup, crumbled or shredded
- Lime: 1, cut into wedges
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt and pepper: to taste
Instructions
- Heat Chicken Mixture:
- In a medium saucepan over medium heat, combine shredded chicken, green enchilada sauce, cumin, smoked paprika, and a pinch of salt and pepper. Stir and heat until warmed through, about 5 minutes.
- Prepare Rice:
- Fluff cooked rice and divide evenly among four serving bowls.
- Add Toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and diced red onion.
- Garnish:
- Finish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Add a lime wedge for squeezing over the top of each bowl.
Save Whenever we make this, everyone gets excited to build their own bowls, choosing their favorite toppings and adding just the right amount of sauce.
Serving Suggestions
Pair with crispy tortilla chips or a side salad for added crunch and freshness.
Allergen & Nutritional Information
This recipe contains dairy and may contain gluten, depending on your sauce choice. Each serving provides about 465 calories, 14 g fat, 54 g carbohydrates, and 28 g protein.
Tool Tips
Use a sharp chef's knife for quick slicing and a medium saucepan for efficient heating.
Save Enjoy this simple Tex-Mex bowl—fresh, satisfying, and perfect for any night of the week!
Kitchen Q&A
- → Can I make this dish vegetarian?
Yes, substitute chicken with sautéed zucchini, bell peppers, or extra black beans for a satisfying vegetarian version.
- → What rice options work best here?
Both white and brown rice work well. Brown rice adds a nuttier flavor and more fiber.
- → How spicy is the green enchilada sauce?
The sauce is mildly zesty, but you can add pickled jalapeños or hot sauce to increase heat.
- → Can I prepare components ahead of time?
Yes, chicken and rice can be cooked in advance and assembled just before serving to save time.
- → What beverages pair well with this bowl?
Try pairing with a crisp Mexican lager or refreshing citrusy sparkling water for a balanced meal.