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Green Enchiladas Rice Bowl

Featured in: Spiced Southwest

This vibrant bowl combines tender shredded chicken simmered in a zesty green enchilada sauce with fluffy white or brown rice. Black beans, corn, and diced red onion add texture and flavor, while fresh cilantro, sliced avocado, radishes, and crumbled cheese provide bright finishing touches. Seasoned lightly with cumin and smoked paprika, this easy-to-prepare bowl offers a satisfying Tex-Mex delight perfect for busy weeknights. Lime wedges add a refreshing citrus burst to round out each serving.

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Updated on Thu, 13 Nov 2025 10:51:00 GMT
A colorful Green Enchiladas Rice Bowl overflowing with chicken, fresh toppings, and zesty sauce. Save
A colorful Green Enchiladas Rice Bowl overflowing with chicken, fresh toppings, and zesty sauce. | epicurestates.com

A vibrant and flavorful bowl featuring zesty green enchilada sauce, tender chicken, fluffy rice, and fresh toppings—a satisfying Tex-Mex meal perfect for busy weeknights.

The first time I made this recipe, my family loved how everyone could customize their bowls with their favorite toppings. The tangy green enchilada sauce really makes the chicken pop, and it's become a weeknight staple for us.

Ingredients

  • Chicken breast: 2 cups, cooked and shredded (rotisserie or poached)
  • White or brown rice: 2 cups, cooked
  • Green enchilada sauce: 1 1/2 cups, store-bought or homemade
  • Black beans: 1 cup canned, rinsed and drained
  • Corn kernels: 1 cup, fresh, frozen, or canned
  • Red onion: 1/2 cup, diced
  • Fresh cilantro: 1/2 cup, chopped
  • Avocado: 1, sliced
  • Radishes: 1/2 cup, sliced
  • Queso fresco or Monterey Jack cheese: 1/2 cup, crumbled or shredded
  • Lime: 1, cut into wedges
  • Ground cumin: 1/2 tsp
  • Smoked paprika: 1/2 tsp
  • Salt and pepper: to taste

Instructions

Warm the chicken:
In a medium saucepan over medium heat, combine the shredded chicken, green enchilada sauce, cumin, smoked paprika, and a pinch of salt and pepper. Stir well and heat until warmed through, about 5 minutes.
Prepare the bowls:
Fluff the cooked rice and divide it evenly among four serving bowls.
Add toppings:
Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion.
Garnish:
Garnish with chopped cilantro, sliced avocado, radishes, and cheese.
Serve:
Serve each bowl with a lime wedge for squeezing over the top.
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My kids always want extra cheese on theirs, and it is fun to watch everyone dig in and build their perfect rice bowl.

Required Tools

Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula

Allergen Information

Contains dairy from cheese. May contain gluten if using non-certified enchilada sauce. Omit avocado and cheese for those with related allergies.

Nutritional Information

Calories: 465. Total Fat: 14 g. Carbohydrates: 54 g. Protein: 28 g (per serving)

This delicious Green Enchiladas Rice Bowl features tender chicken and a creamy, flavorful texture. Save
This delicious Green Enchiladas Rice Bowl features tender chicken and a creamy, flavorful texture. | epicurestates.com

This bowl is delicious served fresh, and leftovers make a quick lunch the next day.

Green Enchiladas Rice Bowl

A Tex-Mex bowl featuring zesty green sauce, tender chicken, rice, black beans, avocado, and fresh toppings ready in 40 minutes.

Prep duration
15 min
Cook duration
25 min
Complete duration
40 min


Complexity Easy

Heritage Tex-Mex

Output 4 Portions

Dietary considerations No gluten

Components

Proteins

01 2 cups cooked chicken breast, shredded (rotisserie or poached)

Grains

01 2 cups cooked white or brown rice

Sauce

01 1 1/2 cups green enchilada sauce (store-bought or homemade)

Vegetables & Toppings

01 1 cup canned black beans, rinsed and drained
02 1 cup corn kernels (fresh, frozen, or canned)
03 1/2 cup diced red onion
04 1/2 cup chopped fresh cilantro
05 1 avocado, sliced
06 1/2 cup sliced radishes
07 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
08 1 lime, cut into wedges

Seasonings

01 1/2 teaspoon ground cumin
02 1/2 teaspoon smoked paprika
03 Salt and pepper, to taste

Directions

Phase 01

Heat chicken with enchilada sauce and spices: In a medium saucepan over medium heat, combine shredded chicken, green enchilada sauce, ground cumin, smoked paprika, salt, and pepper. Stir and heat until warmed through, about 5 minutes.

Phase 02

Prepare rice base: Fluff the cooked rice and evenly divide among four serving bowls.

Phase 03

Assemble bowl with warm chicken and vegetables: Top each bowl of rice with warm green enchilada chicken, black beans, corn, and diced red onion.

Phase 04

Add fresh toppings: Garnish each bowl with chopped cilantro, sliced avocado, radishes, and crumbled cheese.

Phase 05

Serve with lime wedges: Provide a lime wedge with each bowl for squeezing over before eating.

Necessary tools

  • Medium saucepan
  • Chef's knife
  • Cutting board
  • Serving bowls
  • Spoon or spatula

Allergy details

Review each component for potential allergens and consult with healthcare professionals if you're uncertain.
  • Contains dairy (cheese).
  • May contain gluten if using non-certified enchilada sauce; verify labels for gluten-free assurance.
  • Avocado and cheese may trigger allergies; omit if necessary.

Nutritional information (each portion)

These values are offered as a general guide and shouldn't replace professional medical guidance.
  • Energy: 465
  • Fat: 14 g
  • Carbohydrates: 54 g
  • Protein: 28 g