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Smothered Chicken Enchilada Bowl

A saucy, cheesy chicken enchilada-inspired bowl with rice, beans, and bold Mexican flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main
Cuisine: Comfort Food, Mexican-inspired
Calories: 480
Ingredients Equipment Method Notes

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

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board
  • Chef’s knife

Method
 

  1. Season chicken with salt, pepper, cumin, paprika, and chili powder.
  2. Heat olive oil in a large skillet over medium-high heat and sear chicken on both sides until golden.
  3. Remove chicken and sauté onion and garlic in the same skillet.
  4. Add enchilada sauce and broth. Return chicken, cover, and simmer 12–15 minutes.
  5. Shred chicken and stir back into sauce. Simmer uncovered to thicken.
  6. Assemble bowls with rice, beans, corn, chicken, and cheese.
  7. Melt cheese and add toppings. Serve hot.

Notes

Great for meal prep and easy weeknight dinners.