Smothered Chicken Enchilada Bowl
A saucy, cheesy chicken enchilada-inspired bowl with rice, beans, and bold Mexican flavors.
Equipment
- Large skillet
- Wooden spoon
- Cutting board
- Chef’s knife
Ingredients
Chicken & Sauce
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 1 small onion diced
- 3 cloves garlic minced
- 1.5 cups red enchilada sauce
- 1 cup chicken broth
Bowl Base & Toppings
- 2 cups cooked rice white, brown, or cilantro-lime
- 1 cup black beans rinsed and drained
- 1 cup corn kernels
- 1.5 cups shredded cheese Mexican blend or Monterey Jack
Instructions
- Season chicken with salt, pepper, cumin, paprika, and chili powder.
- Heat olive oil in a large skillet over medium-high heat and sear chicken on both sides until golden.
- Remove chicken and sauté onion and garlic in the same skillet.
- Add enchilada sauce and broth. Return chicken, cover, and simmer 12–15 minutes.
- Shred chicken and stir back into sauce. Simmer uncovered to thicken.
- Assemble bowls with rice, beans, corn, chicken, and cheese.
- Melt cheese and add toppings. Serve hot.
Notes
Great for meal prep and easy weeknight dinners.