I am on a quest for easy weeknight meals that everybody likes. These hearty rice bowls are exactly what I am after. Traditional enchiladas require tortillas and cheese and often sour cream. Rice bowls are much, much simpler than a baked casserole, but they still have the Tex-Mex seasonings that I crave. Apart from the rice, the enchilada part can be made in one pot. That speeds up the prep time, and who doesn’t love fewer pots and pans to clean up afterward?
I chose not to specify the ingredient amounts because this recipe is very flexible and easily scaled up or down. You will need enough enchilada sauce to cover the chicken while it simmers. If you need just a bit more liquid, adding some broth or water should do the trick.
Another advantage of enchilada rice bowls is that they can be custom built to each person’s taste, too. Vegetarian? Leave out the chicken. Personally, I like my enchiladas creamy, so I might stir some mayonnaise into my sauce. Top with anything you like–olives, green onions, cilantro, or whatever you’ve got that appeals to your preferences.
- Chicken breasts
- Cooked beans, such as pinto and/or black beans
- Onion, chopped
- Green Pepper, chopped
- Enchilada sauce, either prepared or homemade
- Cooked rice
- Tortilla chips
- Sliced olives
- Cashew cream
- Cilantro sprigs
- Green onion, chopped
- In a large pot, heat a small amount of cooking oil and saute onions. Add chicken and cook the outside until opaque. Add enchilada sauce and cover the pot. Let the chicken simmer in the sauce until cooked through.
- Add in beans, corn and green pepper, and cook until tender. Take two forks and pull apart chicken to shred into bite-sized pieces.
- Ladle chicken enchilada sauce over warm cooked rice. Top with add-ons, such as olives and green onions.
I’m sharing this recipe at Wednesday Whatsits and Pennywise Platter.
10 thoughts on “Chicken Enchilada Rice Bowls”
This is definitely an easy weeknight meal that is full of flavor. Love it!
It can also reappear as lunch, either with rice or wrapped up in a tortilla. Thanks for visiting and following my blog. And have a great week!
I love the idea of using enchilada sauce without making enchiladas. Thanks for sharing. Just pinned! Blessings on your dairy-free journey!
I hope your version turns out well too! When I make these again, I want to use brown rice and homemade sauce, which I think will be even better. Thanks for visiting and sharing!
I’m glad you’re finding so many uses for the cashew cream! I make it all of the time; it’s so delicious 🙂
Love the brown rice concept…Lime juice added might be also delicious. What a yummy meal.
Thanks for stopping off over at Cook and Craft me Crazy! I LOVE THIS! I love mexican and rice! I will definitely be making this soon! xo-Brook
Enjoy! Thanks for visiting me at Swirls and Spice!
I love Mexican food. Your enchiladas look great! Thank you so much for stopping by Saturday Dishes and linking up this chicken recipe. It looks great! I pinned it!