Description
These One Pot Wonder Chicken Enchilada Bowls are a delicious and easy meal that’s perfect for a busy weeknight. Packed with flavor from tender chicken, rice, beans, and a blend of spices, this dish is sure to become a family favorite.
Ingredients
Scale
For the Enchilada Bowls:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 1 1/2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar or Mexican blend cheese
For Topping:
- Chopped cilantro
- Avocado slices
- Sour cream
- Lime wedges
Instructions
- Cook the Chicken: Heat olive oil in a large pot or deep skillet over medium heat. Add chicken and cook until lightly browned.
- Saute Onions and Garlic: Add chopped onion and garlic, cook until fragrant.
- Add Remaining Ingredients: Stir in rice, chicken broth, enchilada sauce, black beans, corn, cumin, chili powder, and salt. Bring to a boil, then simmer covered for 20–25 minutes.
- Melt Cheese: Remove from heat, sprinkle with cheese, cover and let melt for 2–3 minutes.
- Serve: Top with cilantro, avocado, sour cream, and lime wedges.
Notes
- For extra heat, add diced jalapeños or hot sauce.
- Rotisserie chicken or leftover cooked chicken can be used.
- Brown rice can be substituted, adjust liquid and cook time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
