Description
This One Pot Wonder Chicken Enchilada Bowls recipe combines tender chicken, hearty beans, and flavorful rice in a savory enchilada sauce for a simple, satisfying meal all made in one pot. Perfect for a family dinner or an easy weeknight meal, it’s loaded with classic Mexican-inspired flavors and customizable with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup long grain white rice (uncooked)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chilies (like Rotel)
- 1 cup frozen corn
- 2 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
Optional Toppings
- Sour cream
- Avocado
- Green onions
- Cilantro
- Jalapeños
- Lime wedges
Instructions
- Sauté Aromatics and Chicken: Heat olive oil in a large pot or deep skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and diced chicken, cooking for 4–5 minutes until the chicken is lightly browned but not fully cooked through.
- Add Ingredients and Seasonings: Stir in the uncooked rice, drained black beans, enchilada sauce, diced tomatoes with green chilies, frozen corn, chicken broth, chili powder, cumin, salt, and black pepper. Mix well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 20–25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Incorporate Cheese: Stir in the shredded cheese and allow it to melt evenly into the mixture while still warm.
- Rest and Serve: Remove the pot from heat and let the dish sit, covered, for 5 minutes. Serve the chicken enchilada bowls topped with your favorite optional garnishes such as sour cream, avocado slices, green onions, cilantro, jalapeños, or lime wedges.
Notes
- For a different protein, swap chicken with ground beef or turkey.
- If using brown rice, increase the cooking time and add slightly more broth.
- This recipe makes excellent leftovers and freezes well for future meals.
