Save Discover the vibrant flavors of a Green Enchiladas Rice Bowl, where tender shredded chicken meets zesty green enchilada sauce atop fluffy rice. This Tex-Mex inspired dish is elevated with fresh toppings like avocado, radishes, and queso fresco, making it perfect for a quick and satisfying weeknight meal that will delight the whole family.
Save This bowl is a celebration of comforting textures and bold Tex-Mex tastes, combining the richness of seasoned chicken and sauce with the freshness of cilantro, avocado, and lime. Whether you're meal prepping or craving a wholesome dinner, these bowls come together effortlessly and offer plenty of room to personalize your toppings.
Ingredients
- Proteins
2 cups cooked chicken breast, shredded (rotisserie or poached) - Grains
2 cups cooked white or brown rice - Sauce
1 1/2 cups green enchilada sauce (store-bought or homemade) - Vegetables & Toppings
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 avocado, sliced
1/2 cup sliced radishes
1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
1 lime, cut into wedges - Seasonings
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
Instructions
- 1.
- In a medium saucepan over medium heat, combine the shredded chicken, green enchilada sauce, cumin, smoked paprika, and a pinch of salt and pepper. Stir well and heat until warmed through, about 5 minutes.
- 2.
- Fluff the cooked rice and divide it evenly among four serving bowls.
- 3.
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- 4.
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- 5.
- Serve each bowl with a lime wedge for squeezing over the top.
Zusatztipps für die Zubereitung
Use rotisserie chicken to save time, or poach your own for a tender texture. Adjust the seasoning to your taste by adding more cumin or smoked paprika. For fluffier rice, heat it covered with a damp towel before serving. Make sure to rinse canned beans well to reduce saltiness.
Varianten und Anpassungen
For a vegetarian version, replace chicken with sautéed zucchini, bell peppers, or extra black beans. Swap white rice for brown rice or quinoa for a whole-grain alternative. Add pickled jalapeños or hot sauce if you prefer more heat.
Serviervorschläge
Serve with fresh lime wedges to brighten every bite. Pair this bowl with a crisp Mexican lager or a citrusy sparkling water to complement the zesty flavors perfectly. Garnish extra with cilantro and queso fresco for added freshness and creaminess.
Save This Green Enchiladas Rice Bowl blends wholesome ingredients with bold flavors, delivering a meal that’s as satisfying as it is beautiful. Perfect for busy nights and flexible enough for many dietary needs, it offers a fresh taste of Tex-Mex comfort in every bowl.
Recipe Questions & Answers
- → Can I use brown rice instead of white rice?
Yes, brown rice works well and adds a nuttier flavor along with extra fiber, making the dish more wholesome.
- → How can I make the dish vegetarian?
Replace shredded chicken with sautéed zucchini, bell peppers, or extra black beans for a satisfying vegetarian alternative.
- → What toppings enhance the flavor of this bowl?
Fresh cilantro, sliced avocado, radishes, queso fresco, and a squeeze of lime elevate the texture and brightness of the dish.
- → Is it possible to add heat to this meal?
Yes, adding pickled jalapeños or your favorite hot sauce can introduce a spicy kick tailored to your taste.
- → What’s the best way to warm the chicken and sauce?
Simmer shredded chicken with green enchilada sauce and spices in a medium saucepan over medium heat until heated through, about 5 minutes.