Chicken Enchilada Bowls
These flavorful Chicken Enchilada Bowls combine tender shredded chicken with classic enchilada spices over a bed of rice and beans for a satisfying Mexican-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked white rice
- 2 cups cooked shredded chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (optional)
- Greek yogurt or sour cream (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, sauté onions and bell peppers until softened, about 5 minutes.
- Add shredded chicken, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine and heat through.
- In a baking dish, spread an even layer of cooked rice.
- Top the rice with the chicken mixture, then pour enchilada sauce evenly over the top.
- Sprinkle shredded cheddar cheese over everything.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from oven and garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired.
- Serve warm and enjoy!
Notes
For extra flavor, try topping the bowls with pickled jalapeños or a squeeze of fresh lime juice before serving.
Find it online: https://carmenwausa.com/chicken-enchilada-bowls/