Easy Chicken Enchilada Bowls
These Chicken Enchilada Bowls are a quick, customizable, and satisfying meal perfect for a weeknight dinner. They feature seasoned chicken, warm rice, your favorite toppings, and a generous drizzle of enchilada sauce for a flavor-packed fiesta in a bowl.
Equipment
- Large skillet
- Mixing bowl
- Fork
- Measuring cups and spoons
- Cutting board
- Knife
- Bowls for serving
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet taco seasoning
- ½ cup chicken broth
- 1 cup long-grain rice
- 1 tbsp lime juice
- ¼ cup chopped cilantro
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- 1 avocado, diced
- ½ cup sour cream
- ¼ cup black olives, sliced
- ¼ cup green onions, chopped
- 1 jalapeño, sliced optional
- ½ cup corn
Instructions
- Season the Chicken: In a bowl, toss the chicken breasts with the taco seasoning, making sure they're evenly coated.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 3-4 minutes per side, until nicely browned.
- Simmer to Perfection: Pour in the chicken broth, bring to a simmer, then reduce heat to low. Cover the skillet and cook for about 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken: Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and toss with the remaining sauce.
- Cook the Rice: Cook the rice according to package directions.
- Flavor It Up: Once the rice is cooked, fluff it with a fork and stir in the lime juice and chopped cilantro.
- Build Your Base: Divide the cilantro lime rice evenly among bowls.
- Add the Chicken: Top the rice with the shredded, seasoned chicken.
- Drizzle with Sauce: Generously drizzle the enchilada sauce over the chicken.
- Get Topping: Load up your bowls with your favorite toppings.
Notes
Adjust the amount of taco seasoning and jalapeños to your preferred spice level. This recipe is great for meal prepping - cook the chicken and rice ahead of time and store separately. Experiment with different types of rice, such as brown rice or quinoa. Add a layer of black beans or pinto beans for extra protein and fiber. You can also add diced bell peppers, onions, or zucchini to the chicken while it's cooking. Leftover Chicken Enchilada Heaven can be used for this recipe.