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Spicy Green Chili Chicken Enchilada Bowls You’ll Love!

Spicy Green Chili Chicken Enchilada Bowls – Easy & Flavor-Packed!
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A delicious and flavorful dish featuring shredded chicken, black beans, corn, and cheese, all topped with spicy green chili enchilada sauce and served with rice.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 2 cups green chili enchilada sauce (store-bought or homemade)
  • 1 cup cooked white rice (jasmine or basmati)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 ½ cups shredded cheddar cheese (or a blend of Mexican cheeses)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped (for garnish)
  • 1 avocado, diced (for topping)
  • Lime wedges (for serving)

Instructions

  1. In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, cumin, smoked paprika, and chili powder. Add the chicken to the skillet and cook for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before shredding it.
  2. In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
  3. In a large mixing bowl, combine the shredded chicken, sautéed onion and garlic, black beans, corn, and 1 cup of the green chili enchilada sauce. Mix well to ensure that everything is thoroughly coated.
  4. Divide the cooked rice among four serving bowls. Top each bowl with the chicken mixture, spreading it out evenly. Drizzle the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
  5. If desired, you can quickly heat the assembled bowls in the microwave for 1-2 minutes, or place them under a broiler for 2-3 minutes until the cheese is bubbly and melted.
  6. Remove from heat, and garnish each bowl with diced avocado, fresh cilantro, and a squeeze of lime juice. Serve with lime wedges on the side.

Notes

  • Feel free to adjust the spiciness by modifying the amount of chili powder and green chili sauce.
  • This recipe can easily be made ahead of time and reheated when needed.
  • Use leftover chicken for a quicker preparation.

Nutrition

Find it online: https://www.spiritsdrink.com/spicy-green-chili-chicken-enchilada-bowls/