Chicken Enchilada Bowls
Savor the bold flavors of Chicken Enchilada Bowls, combining tender shredded chicken, zesty enchilada sauce, and fresh toppings for a satisfying Mexican-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup enchilada sauce
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- 1 avocado, diced
- 1/2 cup sour cream
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a skillet, heat olive oil over medium heat and warm the shredded chicken.
- Add enchilada sauce to the chicken, stirring to coat evenly, and cook for 3-4 minutes until heated through.
- In serving bowls, layer cooked rice, black beans, and corn.
- Top each bowl with the enchilada chicken mixture.
- Sprinkle shredded cheddar cheese over the top while the chicken is hot to allow it to melt.
- Add diced tomatoes, cilantro, and green onions for freshness.
- Garnish with diced avocado and a dollop of sour cream.
- Season with salt and pepper to taste and serve immediately.
Notes
For extra heat, add sliced jalapeños or a drizzle of hot sauce before serving.