Description
This One Pot Wonder Chicken Enchilada Bowls recipe is a time-saving, flavor-packed dish perfect for busy weeknights! Featuring tender bites of chicken, hearty rice, bold enchilada sauce, and a medley of spices, it’s all cooked together in one pot for a comforting and easy meal the entire family will love. Top it off with fresh veggies, sour cream, or your favorite toppings for a customizable and memorable Tex-Mex-inspired dish.
Ingredients
Units
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Main Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 lb boneless, skinless chicken breast, chopped into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup uncooked rice (preferably long-grain white rice)
- 2 cups chicken broth
- 1 (14.5 oz) can Rotel diced tomatoes with chilies
- 1 (10 oz) can or jar of enchilada sauce
- 1 cup frozen corn kernels
- 2 tsp chili powder
- 1 tsp cumin
Add-ins & Toppings
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup Mexican blend cheese, shredded
- Optional toppings: shredded lettuce, diced tomatoes, diced green onions, sour cream
Instructions
- Cook the Chicken and Onion
Heat the olive oil in a large skillet or pot over medium-high heat for about a minute. Add the chopped onion, chicken, salt, and pepper. Sauté for 5 minutes, stirring occasionally, until the onions are softened and the chicken is no longer pink. - Toast the Rice
Add the uncooked rice to the pot and stir to coat it in the oil. Cook the mixture for 3-4 minutes, stirring occasionally, until the rice becomes slightly golden and begins to absorb the flavors. - Add Broth and Seasonings
Pour in the chicken broth, Rotel diced tomatoes, enchilada sauce, and frozen corn. Sprinkle the chili powder and cumin over the mixture. Stir everything together and bring the liquid to a boil. - Simmer the Mixture
Reduce the heat to low, cover the skillet or pot, and simmer the mixture. Occasionally stir to prevent sticking. Cook until the rice absorbs all of the liquid—approximately 20 minutes for white rice or longer for brown rice. - Incorporate the Beans and Cheese
Remove the skillet or pot from heat. Stir in the drained and rinsed black beans. Sprinkle the shredded Mexican blend cheese over the top, then cover the pot and let it rest for 5 minutes to melt the cheese. - Serve
Serve the chicken enchilada bowls warm. Garnish with optional toppings such as shredded lettuce, diced tomatoes, green onions, or a dollop of sour cream to enhance the dish.
Notes
- Rotel diced tomatoes add a slight kick of spice to the dish, but if you prefer a milder flavor, use plain diced tomatoes instead.
- For a creamier texture, stir in a few tablespoons of sour cream before serving.
- If you’re using brown rice, it will take about 40 minutes to cook. Keep an additional ½-1 cup of chicken broth nearby in case more liquid is needed.
- This dish is highly versatile; feel free to swap the black beans with pinto beans or add sautéed bell peppers for extra veggies.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 910mg
- Fat: 15g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 50mg
