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Chicken Enchilada Bowl

Chicken Enchilada Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked white rice
  • 2 cups cooked shredded chicken
  • 1 cup red enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp olive oil
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded Mexican-blend cheese
  • 1 ripe avocado, sliced
  • Sour cream, chopped cilantro, and lime wedges for serving

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add chicken, enchilada sauce, cumin, chili powder, and a pinch of salt. Cook, stirring often, 2 to 3 minutes until hot.
  2. In a small saucepan over medium heat, warm the beans and corn with 2 tbsp water for 3 to 4 minutes until steamy.
  3. Spoon about 3/4 cup rice into each of 4 bowls. Divide chicken on one side, then add a scoop of beans and corn.
  4. Top each bowl’s chicken with 1/4 cup cheese. Broil 6 inches from heat for 1 to 2 minutes until bubbly and spotty brown.
  5. Finish with avocado slices, a dollop of sour cream, cilantro, and a lime wedge. Serve immediately.

Notes

Using pre-cooked rotisserie chicken and a packet of microwave rice keeps this under 30 minutes. If you are starting from scratch, cook the rice and chicken ahead of time. The broiler step gives the best cheese texture; if your bowls are not broiler-safe, microwave the cheese for about 30 seconds instead.