Pin It 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 first made this for a weeknight dinner when everyone craved something bold and easy—each time it's served, the bowls disappear in minutes, especially when I use extra fresh lime on top.
Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- White or brown rice: 2 cups, cooked
- Green enchilada sauce: 1 1/2 cups (store-bought or homemade)
- Canned black beans: 1 cup, 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 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 & Sauce:
- In a medium saucepan over medium heat, combine 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.
- Prepare Rice:
- Fluff the cooked rice and divide it evenly among four serving bowls.
- Top Rice:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
- Garnish:
- Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top.
Pin It My kids love picking their own toppings for these rice bowls, and it always brings everyone together at the table with smiles and heaps of cilantro.
Variations & Swaps
Swap the chicken for sautéed zucchini or extra beans for a vegetarian spin. Try Monterey Jack cheese if you prefer a milder flavor, or skip cheese completely for dairy-free.
Serving Suggestions
Pair these bowls with a crisp Mexican lager, citrusy sparkling water, or side of chips and salsa for a full Tex-Mex experience.
Nutrition & Allergens
Each serving has about 465 calories. Note: contains dairy, and avocado or cheese may need to be omitted for some allergies. Verify your enchilada sauce if gluten-free is needed.
Pin It These Tex-Mex rice bowls bring vibrant flavor and easy assembly for weeknight wins. Leftovers are even better the next day.