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Homemade Chicken Enchilada Bowl recipe photo

Chicken Enchilada Bowl

This Chicken Enchilada Bowl is a flavor-packed delight! Tender chicken, vibrant veggies, and enchilada sauce come together for a satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl:
  • 2 tablespoons Olive oil for sautéing
  • 1 small Onion diced
  • 1 clove Garlic minced
  • 1 small Zucchini diced
  • 1/2 cup Carrot grated
  • 1 large Chicken breast cubed
  • 1 can Fire-roasted diced green chiles (4 oz)
  • Salt & pepper to taste
  • 1/2 teaspoon Cumin
  • 1 can Black beans (15 oz), rinsed and drained
  • 1 can Red enchilada sauce (12 oz)
  • 4 Corn tortillas sliced
  • 1 1/2 cups Cheddar cheese grated
  • Avocado for creaminess
  • Sour cream for a tangy finish
  • Cilantro for garnish
  • Rice optional, for serving

Equipment

  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula
  • Baking sheet

Method
 

Cooking Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and cook for about 3 minutes, until it becomes translucent. Add the minced garlic and sauté for an additional minute, until fragrant.
  2. Stir in the diced zucchini and grated carrot, cooking for another 4-5 minutes until the vegetables are slightly softened.
  3. Add the cubed chicken breast to the skillet, seasoning with salt, pepper, and cumin. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
  4. Once the chicken is cooked, add the fire-roasted diced green chiles and the rinsed black beans to the skillet. Stir to combine everything evenly.
  5. Pour the red enchilada sauce over the chicken mixture, stirring to coat everything well. Let it simmer for about 5 minutes so the flavors meld together.
  6. While the mixture simmers, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and spread the sliced corn tortillas in a single layer. Bake for about 8-10 minutes until they are crispy.
  7. In serving bowls, layer the chicken mixture and top with crispy tortilla slices. Sprinkle with grated cheddar cheese, and if desired, add slices of avocado, a dollop of sour cream, and fresh cilantro for garnish.
  8. Serve your Chicken Enchilada Bowls warm, with optional rice on the side for a heartier meal. Enjoy the blend of textures and flavors in each delicious bite!

Notes

  • Make sure not to overcook the chicken; it should reach 165°F (75°C).
  • To balance spiciness, add sour cream if the enchilada sauce is too hot.
  • Consider marinating the chicken in lime juice and spices for extra flavor.
  • For a vegetarian option, omit the chicken and add more beans or veggies.