Chicken Enchilada Bowl
There’s something undeniably comforting about a Chicken Enchilada Bowl. It’s a warm, hearty dish that brings together seasoned chicken, vibrant veggies, and rich flavors all in one bowl. This meal is not only easy to prepare but also endlessly customizable, perfect for a weeknight dinner or a cozy weekend feast. With the delightful combination of spices and the creaminess of toppings like avocado and sour cream, every bite is a burst of flavor that will leave you craving more. Let’s dive into this delicious recipe that’s sure to become a family favorite.
Why Cooks Rave About It
Cooks rave about the Chicken Enchilada Bowl for several reasons. First, it’s a one-bowl meal, meaning less cleanup and more time to enjoy. Second, the flavor profile is rich and satisfying, with the combination of spices and savory ingredients creating layers of taste. Additionally, it’s a versatile dish—swap in your favorite proteins or veggies, and it still shines. Plus, it can easily cater to various dietary needs, making it a go-to for gatherings or busy nights when you want something delicious without the fuss.
What You’ll Gather
- 2 tablespoons olive oil – for sautéing and flavor
- 1 small onion, diced – adds sweetness and depth
- 1 clove garlic, minced – for aromatic flavor
- 1 small zucchini, diced – a healthy veggie boost
- 1/2 cup grated carrot – adds color and sweetness
- 1 large chicken breast, cubed – the star protein of the dish
- 1 can (4 oz) fire-roasted diced green chiles – for a kick of heat
- Salt & pepper, to taste – essential seasonings
- 1/2 teaspoon cumin – for a warm, earthy flavor
- 1 can (15 oz) black beans, rinsed and drained – for protein and fiber
- 1 can (12 oz) red enchilada sauce – the flavorful base
- 4 corn tortillas, sliced – for crunch and texture
- 1 1/2 cups grated cheddar cheese – for melting goodness
- Avocado – for creaminess
- Sour cream – for tang and richness
- Cilantro – for freshness
- Rice, for serving (optional) – to bulk up the meal
Appliances & Accessories
- Large skillet – for sautéing ingredients
- Wooden spoon – for mixing and stirring
- Measuring cups and spoons – for accurate ingredient quantities
- Cutting board and knife – for chopping veggies and chicken
Chicken Enchilada Bowl: How It’s Done
Step 1: Heat the Olive Oil
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. This will create the perfect base for your flavorful Chicken Enchilada Bowl.
Step 2: Sauté the Aromatics
Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.
Step 3: Add the Veggies
Stir in the diced zucchini and grated carrot. Cook for another 2-3 minutes, allowing the vegetables to soften slightly.
Step 4: Cook the Chicken
Add the cubed chicken breast to the skillet. Season with salt, pepper, and cumin. Cook until the chicken is no longer pink, about 5-7 minutes.
Step 5: Incorporate the Green Chiles
Mix in the fire-roasted diced green chiles, stirring them into the chicken and vegetable mixture for added flavor.
Step 6: Add the Black Beans and Enchilada Sauce
Pour in the rinsed black beans and the red enchilada sauce. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
Step 7: Prepare the Tortillas
In a separate pan, lightly toast the sliced corn tortillas until they are crispy. This adds a delightful crunch to your bowl.
Step 8: Assemble Your Bowl
In individual bowls, layer the chicken and vegetable mixture with the crispy tortillas and sprinkle the grated cheddar cheese on top. If desired, pop the bowls under the broiler for a couple of minutes to melt the cheese.
Step 9: Add Toppings
Finish off your Chicken Enchilada Bowl with sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro.
Step 10: Serve and Enjoy!
Serve your Chicken Enchilada Bowls warm, optionally over a bed of rice for a heartier meal. Enjoy every flavorful bite!
Dietary Swaps & Alternatives
- Use quinoa or brown rice instead of corn tortillas for a gluten-free option.
- Swap the chicken for tofu or tempeh for a vegetarian version.
- Replace black beans with pinto or kidney beans for variation.
- Use dairy-free cheese and sour cream if you’re looking for a vegan option.
Cook’s Notes
- Feel free to adjust the level of spices according to your preference—add extra cumin or chili powder for more heat.
- Make sure to taste as you go; seasoning is key to a flavorful dish.
- If you have leftovers, store them in an airtight container in the fridge for up to three days.
- This recipe is highly adaptable—add in whatever veggies you have on hand!
Freezer-Friendly Notes
These Chicken Enchilada Bowls are freezer-friendly! Simply prepare the chicken and vegetable mixture, let it cool completely, and then transfer it to a freezer-safe container. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat on the stove or in the microwave. The flavors will continue to meld, making it even tastier!
Common Questions
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken works perfectly in this Chicken Enchilada Bowl. Just shred it and add it to the skillet with the other ingredients.
How can I make this dish spicier?
If you like more heat, try adding fresh jalapeños or cayenne pepper. You can also increase the amount of green chiles for an extra kick!
Can I make this vegetarian?
Yes! Substitute the chicken with your favorite plant-based protein, such as tofu or chickpeas, and you’re good to go!
What can I serve with Chicken Enchilada Bowls?
These bowls are great on their own, but you can serve them with a side of Mexican rice, a fresh salad, or tortilla chips for dipping!
More from the Kitchen
Final Bite
The Chicken Enchilada Bowl is a delightful explosion of flavors and textures, bringing a touch of warmth and comfort to your dining table. Whether you’re enjoying it solo or sharing it with family and friends, it’s sure to be a crowd-pleaser. So, gather your ingredients, follow the steps, and savor every mouthwatering bite of this wholesome dish. Your taste buds will thank you!
Chicken Enchilada Bowl
Ingredients
Equipment
Method
- Step 1: Heat the Olive Oil - In a large skillet, heat the olive oil over medium heat.
- Step 2: Sauté the Aromatics - Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until translucent.
- Step 3: Add the Veggies - Stir in the diced zucchini and grated carrot. Cook for another 2-3 minutes.
- Step 4: Cook the Chicken - Add the cubed chicken breast. Season with salt, pepper, and cumin. Cook until no longer pink, about 5-7 minutes.
- Step 5: Incorporate the Green Chiles - Mix in the fire-roasted diced green chiles.
- Step 6: Add the Black Beans and Enchilada Sauce - Pour in the black beans and red enchilada sauce. Simmer for about 5 minutes.
- Step 7: Prepare the Tortillas - In a separate pan, lightly toast the sliced corn tortillas until crispy.
- Step 8: Assemble Your Bowl - Layer the chicken mixture with the crispy tortillas and sprinkle cheddar cheese on top.
- Step 9: Add Toppings - Finish with sliced avocado, sour cream, and cilantro.
- Step 10: Serve and Enjoy! - Serve warm, optionally over rice.
Notes
- Adjust spice levels by adding extra cumin or chili powder.
- Taste as you go; seasoning is key!
- Leftovers can be stored in an airtight container for up to three days.
