Green Chili Chicken Enchilada Bowls

Discover the joy of cooking with Spicy Green Chile Chicken Enchilada Bowls, a deliciously customizable bowl meal that combines the flavors of traditional enchiladas with the convenience of a one-bowl dinner. Filled with shredded chicken, quinoa or rice, black beans, fresh vegetables, and a vibrant green chili enchilada sauce, this dish is packed with nutrition and flavor. Perfect for busy weeknights or leisurely weekends, it’s an easy way to create a satisfying meal that your family will love.

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Ingredients

2 cups shredded cooked chicken (rotisserie works great)

1 cup green chili enchilada sauce (store-bought or homemade)

1 cup cooked quinoa or rice

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat Your Oven: Preheat your oven to 375°F (190°C).

Prepare the Veggies: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced red onion and red bell pepper for about 4-5 minutes, until they start to soften. Add minced garlic and cook for another minute until fragrant.

Mix the Filling: In a large mixing bowl, combine the cooked shredded chicken, sautéed veggies, black beans, corn, cumin, chili powder, salt, and pepper. Pour in half of the green chili enchilada sauce and mix well to ensure everything is coated.

Assemble the Bowls: In an oven-safe baking dish, spoon in half of the cooked quinoa or rice as the base. Layer on the chicken mixture and then pour the remaining enchilada sauce evenly over the top.

Add Cheese: Sprinkle the shredded cheese evenly over the top of the enchilada bowls.

Bake: Cover the dish with foil and place it in the preheated oven. Bake for 20 minutes. After that, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.

Serve: Once out of the oven, allow it to cool slightly. Top with sliced avocado and fresh cilantro. Serve with lime wedges on the side for an extra zest.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings