Cheesy Chicken Enchilada Bowls

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 generous servings
Author Karen Gibson


for the rice

  • 3 1/2 cups water
  • 2 cups uncooked rice* I use a blend of wild rice and brown rice

for the chicken dish

  • 1 tablespoon olive or coconut oil
  • 1/2 medium red onion diced
  • 1 small green bell pepper diced
  • 1 small red bell pepper diced
  • 1 jalapeƱo pepper minced
  • 10 ounces cooked chicken shredded
  • 1 can 15 oz black beans, drained
  • 1 can 10 oz your favorite enchilada sauce (or Mexican cooking sauce)
  • juice from 1/2 lime
  • sour cream for garnish
  • 2 tablespoons fresh cilantro chopped
  • 2 cups shredded quesadilla cheese or other melty cheese, like fontina


for the rice

  • In a 2 quart sauce pan set the water to boil. Add the rice, reduce heat to medium-low and cover. Simmer for 20 minutes, then remove from heat - keep the lid on - and let rest for 20 minutes. Fluff with a fork and set aside.

for the chicken dish

  • Heat the oil in a large skillet over medium until shimmering. Add the onions, bell peppers, and jalapeƱos and saute until softened, about 5 minutes. Add the chicken and beans and mix well. Stir in the sauce, along with a big squeeze of lime. Reduce heat to low and let the ingredients simmer for 5 minutes.
  • To serve, spoon rice into bowls, followed by the chicken mixture. Top with sour cream, cilantro, and cheese.


*3-4 cups of cooked rice, if using leftover rice (yay!)