Description
This Chicken Enchilada Bowl recipe offers a flavorful and hearty Mexican-inspired meal made with tender baked chicken, seasoned rice, black beans, corn, and a zesty enchilada sauce. Topped with melted cheese, fresh avocado, cilantro, and lime, it’s a comforting and satisfying dish perfect for a family dinner or meal prep.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Rice and Beans
- 1 cup uncooked white or brown rice
- 2 cups chicken broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Other Ingredients
- 1 cup enchilada sauce
- 1 cup shredded cheddar or Mexican blend cheese
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: sour cream, sliced jalapeños, pico de gallo
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
- Season the chicken: Place the chicken breasts on a baking sheet. Drizzle olive oil over them, then sprinkle chili powder, cumin, garlic powder, salt, and pepper evenly. Rub the spices into the chicken to coat thoroughly.
- Bake the chicken: Bake the chicken for 25-30 minutes or until it is cooked through and the juices run clear. Remove from oven and let it rest for 5 minutes before shredding with two forks.
- Cook the rice: While the chicken bakes, cook rice according to package instructions using chicken broth or water to enhance flavor.
- Combine ingredients: In a large bowl, mix the shredded chicken, cooked rice, black beans, corn, and enchilada sauce carefully until everything is well blended.
- Assemble bowls: Divide the mixture into serving bowls and top each with shredded cheese.
- Melt the cheese: Place the bowls under a broiler for a few minutes until the cheese melts and becomes bubbly.
- Add fresh toppings: Garnish each bowl with avocado slices, chopped cilantro, and a squeeze of lime juice.
- Optional final toppings: Add sour cream, sliced jalapeños, or pico de gallo according to taste preferences.
- Serve: Serve immediately with extra lime wedges on the side for additional flavor.
Notes
- You can use either white or brown rice based on your preference and dietary needs.
- For a spicier kick, increase the amount of chili powder or add jalapeños in the mix.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- To make this recipe gluten-free, ensure the enchilada sauce and broth are gluten-free certified.
- Customize toppings according to personal taste, such as adding olives or diced tomatoes.
