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Delicious Chicken Enchilada Bowls featuring seasoned chicken, rice, beans, and toppings, perfect for a flavorful and easy meal.

Easy Chicken Enchilada Bowls

These easy chicken enchilada bowls offer a flavorful and customizable weeknight meal. Featuring seasoned chicken, fluffy rice, homemade enchilada sauce, and your favorite toppings, these bowls are a satisfying and healthy alternative to traditional enchiladas.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • Salt to taste
  • Pepper to taste
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 tbsp butter
  • Salt to taste
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper optional
  • 1 cup chicken broth
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 1 avocado, diced
  • 1/4 cup chopped cilantro
  • 1/4 cup sour cream or Greek yogurt
  • Lime wedges, for serving
  • Crushed tortilla chips optional
  • Diced red onion optional
  • Pickled jalapeños optional

Equipment

  • Oven
  • baking sheet
  • medium saucepan
  • Medium bowl
  • whisk
  • fork
  • measuring cups and spoons
  • cutting board
  • knife
  • Bowls for serving

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, toss chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  3. Bake for 20-25 minutes, or until cooked through. Shred with two forks.
  4. In a medium saucepan, melt butter over medium heat.
  5. Add rice and cook for 1 minute, stirring constantly.
  6. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork.
  7. In a medium saucepan, heat olive oil over medium heat.
  8. Whisk in flour and cook for 1 minute, stirring constantly.
  9. Add chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  10. Gradually whisk in tomato sauce and chicken broth.
  11. Bring to a simmer, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
  12. Stir in apple cider vinegar, salt, and pepper.
  13. Divide rice among bowls.
  14. Top with shredded chicken, enchilada sauce, cheese, avocado, cilantro, sour cream, lime wedges, and any other desired toppings.
  15. Serve immediately and enjoy!

Notes

For a spicier sauce, add more chili powder or cayenne pepper. You can also roast the chili peppers before blending them into the sauce for a deeper flavor. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving. Consider grilling or pan-searing the chicken instead of baking for a different flavor profile. Marinating the chicken beforehand will also enhance its flavor.