Chicken Enchilada Mexican Rice Bowls
Chicken Enchilada Mexican Rice Bowls feature everything you love about classic enchiladas with a lot less work. Delicious, filling, and perfect for busy weeknights!
Restaurant-Worthy Chicken Enchilada Mexican Rice Bowls
Okay friends. You know I am here for a good saucy enchilada moment. Usually, that means cozying up with my easy chicken enchiladas or those zucchini enchilada roll-ups (hi, veggie goodness). But let’s be honest—sometimes it is just too hot to turn the oven on, or life is moving faster than I can roll up tortillas. Enter: enchilada Mexican rice bowls!
We’re talking all the bold, smoky, savory enchilada vibes you love… minus the rolling, layering, and waiting. Just pile that juicy chicken, fluffy rice, and saucy goodness into a bowl, throw on every topping your heart desires (hello, avocado, cilantro, a cheese avalanche if your hear desires), and you’re basically living your best weeknight dream. They’re fast. They’re flexible. They’re fun enough for the kids, and let’s be real—perfect for that grab-and-go lunch situation tomorrow.
Ingredients and Notes
Mexican Rice
- Oil - I use olive oil to sauté the aromatics, but you can use avocado oil if preferred.
- Aromatics - Garlic and white onion infuse the rice with a sweet, savory, pungent taste.
- Spices - Smoked paprika, oregano, sea salt, and black pepper add a savory, slightly spicy taste along with lots of depth.
- Rice - I use microwaveable brown rice to keep this recipe super quick and easy. You can substitute microwaveable rice with uncooked long-grain white or brown rice. (See the recipe card below for details!)
- Fire-Roasted Diced Tomatoes - This allows the rice to cook and become tender, infusing it with even more savory flavor. Make sure to include the juices!
To Assemble
- Chicken Breast - Use leftover cooked, pulled chicken. Or, use a store-bought rotisserie chicken for an even easier option.
- Enchilada Sauce - I use Siete red enchilada sauce, but you can use green enchilada sauce. Or, make your own if you have the time.
- Refried Black Beans - I love black refried beans for this recipe, but you can use refried pinto beans or regular black or pinto beans if preferred.
How to Make Chicken Enchilada Mexican Rice Bowls
This is an overview of the recipe. Full ingredients & instructions are in the recipe card below.
- Make the rice. Sauté garlic and onion in oil in a skillet over medium heat. Once soft, stir in the spices, followed by the rice and diced tomatoes. Then, reduce the heat to low, and simmer to absorb most of the liquid.
- Prep the chicken. Toss the shredded chicken with warm enchilada sauce, coating it completely.
- Heat the beans. Warm a can of refried beans according to the package instructions.
- Assemble. Layer bowls with the cooked rice, chicken mixture, and refried beans. Add your favorite toppings along with a drizzle of enchilada sauce, and enjoy!
Frequently Asked Questions
I serve these bowls with avocado and Greek yogurt or sour cream. However, you can add any toppings you like best, such as shredded lettuce, shredded cheese, or cilantro.
Yes, you can store prepped bowls in an airtight container in the fridge for 3-4 days. I recommend leaving off the toppings to keep them fresh. Then, reheat them in the microwave when you’re ready to serve.
For more filling bowl recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Chicken Enchilada Mexican Rice Bowls
Equipment
- 1 Skillet
Ingredients
Mexican Rice
- 1 tablespoon olive oil
- 2 garlic cloves - minced
- ½ white onion - finely diced
- ½ teaspoon smoked paprika
- ¼ teaspoon oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 2 cups microwaveable brown rice - see note for long grain
- 1 (14.5 oz) jar fire-roasted diced tomatoes
To Assemble
- 1 lb shredded chicken breast
- 1 (15 oz) jar enchilada sauce (I like Siete brand)
- 1 (16 oz) jar refried black beans (I like Siete brand)
- 2 avocados - cubed
- ½ cup Greek yogurt or sour cream
Instructions
- Make the Rice. Heat olive oil in a skillet over medium. Sauté garlic and onion until soft. Stir in paprika, oregano, salt, and pepper. Add rice and diced tomatoes (with juices). Reduce heat to low and simmer for 5 minutes, until most liquid is absorbed. Set aside.1 tablespoon olive oil, 2 garlic cloves, ½ white onion, ½ teaspoon smoked paprika, ¼ teaspoon oregano, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, 2 cups microwaveable brown rice, 1 (14.5 oz) jar fire-roasted diced tomatoes
- Prep the Chicken. Warm enchilada sauce on the stove or in the microwave. Toss shredded chicken with half of the sauce in a bowl until coated.1 lb shredded chicken breast, 1 (15 oz) jar enchilada sauce (I like Siete brand)
- Heat the Refried Beans. Warm up the can of refried beans according to package directions.1 (16 oz) jar refried black beans (I like Siete brand)
- Assemble the Bowls. Layer bowls with a scoop of rice, chicken, refried beans, avocado, and a dollop of yogurt. Drizzle remaining enchilada sauce over top. Enjoy!2 avocados, ½ cup Greek yogurt or sour cream
Comments
No Comments