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A flavorful Chicken Enchilada Bowl with rice, corn, black beans, chicken, cheese, and enchilada sauce.

Chicken Enchilada Bowls

A simple and flavorful chicken enchilada bowl recipe.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Bowls
  • 2 cups cooked rice
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained
  • 1 cup enchilada sauce
  • 1 cup shredded cheese cheddar or Monterey Jack
Optional Toppings
  • sour cream or Greek yogurt
  • salsa
  • avocado sliced or diced
  • cilantro chopped

Equipment

  • Skillet
  • Baking dish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides.
  3. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Cook for another 1-2 minutes until fragrant.
  4. Add the black beans, corn, and enchilada sauce to the skillet. Stir to combine and bring to a simmer.
  5. In a baking dish, layer the cooked rice. Top with the chicken and bean mixture.
  6. Sprinkle the shredded cheese over the top. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  7. Serve the chicken enchilada bowls warm with your favorite optional toppings.

Notes

You can use pre-cooked rotisserie chicken to save time. Adjust the amount of enchilada sauce to your preference.