I love it when a last minute, last ditch effort for dinner turns out to be one of my favorites. So good I’m already planning to make it again next week. I’m obsessed with these Chicken Enchilada Rice Bowls 🙂
Shredded chicken, a can of white beans, and a can of red enchilada sauce (with a few seasonings) make thee yummiest saucy enchilada chicken to pour over a bowl of warm rice. Topped with lettuce, cheese, sour cream and some sliced avocado this bowl is a complete meal!
BUT!!!! You can sub the chicken for beef, use red or green enchilada sauce, and use whichever whole grain you prefer—quinoa, whole wheat pasta, whatever you have!
You can make this in less than 30 minutes you guys! Just the kind of easy and tasty, Mexican kind of meal I want to have on repeat 🙂 This got devoured at our house!
- 1 1/2 cups cooked and shredded chicken (use rotisserie or canned chicken from Costco)
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can white beans, drained
- 1 tsp cumin
- 1/2 tsp garlic
- salt and pepper to taste
- 1 cup instant brown rice, uncooked
- 1 cup chopped lettuce
- 1 avocado, sliced
- 1 cup shredded cheese
- Sour cream
- Prepare brown rice according to package directions. Fluff with a fork and set aside.
- Combine chicken, white beans, enchilada sauce, cumin, and salt and pepper in a medium saucepan over medium heat. Once simmering, reduce heat to low.
- Assemble bowls. Scoop 1/2 cup brown rice in a bowl and top with chicken enchilada mixture. Garnish with shredded lettuce, shredded cheese, and avocado slices and sour cream.
Easy Chicken Enchilada Rice Bowls
Ingredients
- 1 1/2 cups cooked and shredded chicken (use rotisserie or canned chicken from Costco)
- 1 (10 oz) can red or green enchilada sauce
- 1 (15 oz) can white beans, drained (pinto or black beans are fine too)
- 1 tsp cumin
- 1/2 tsp garlic
- salt and pepper to taste
- 2 cups cooked rice, quinoa or other whole grain (pasta fine too) *need 1/2 cup per serving
- Garnish wish:
- 1 cup chopped lettuce
- 1 avocado, sliced
- 1 cup shredded cheese
- Sour cream
- chopped cilantro
Instructions
- Prepare brown rice according to package directions. Fluff with a fork and set aside.
- Combine chicken, white beans, enchilada sauce, cumin, and salt and pepper in a medium saucepan over medium heat. Once simmering, reduce heat to low.
- Assemble bowls. Scoop 1/2 cup brown rice in a bowl and top with chicken enchilada mixture. Garnish with shredded lettuce, shredded cheese, and avocado slices and sour cream.
Nutrition Facts
Serving Size 4
Amount Per Serving | ||
|---|---|---|
Calories 598 | ||
% Daily Value | ||
Total Fat 31 g | 48% | |
Saturated Fat 14 g | 70% | |
Unsaturated Fat 13 g | ||
Cholesterol 104 mg | 35% | |
Sodium 1250 mg | 52% | |
Total Carbohydrates 48 g | 16% | |
Dietary Fiber 9 g | 36% | |
Sugars 7 g | ||
Protein 34 g | 68% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What brand of red sauce did you use? My kids keep complaining that the ones I use are too spicy. Even if it says mild.
I use Las Palmas, but you could try Green enchilada sauce!!
I remember my aunt once making enchilada sauce by adding a liberal amount of chili powder to jarred spaghetti sauce. It tasted great and everyone loved the enchiladas. I think that would be pretty kid friendly and not spicy. You could give it a try.
Thanks!!
How many servings?
serves about 4
Thanks for the good recipe. I used black beans and Spanish rice. So good!
So glad you liked it!
Do you use fresh minced garlic? Also, at what point do you add it?