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Homemade Chicken Enchilada Bowl recipe photo

Chicken Enchilada Bowl

This Chicken Enchilada Bowl is bursting with flavor! A hearty mix of chicken, veggies, and zesty enchilada sauce makes for a satisfying meal.
Print Recipe Pin Recipe
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 Chicken Enchilada Bowl:
  • 2 tablespoons olive oil for sautéing
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 small zucchini diced
  • ½ cup grated carrot
  • 1 large chicken breast cubed
  • 4 oz fire-roasted diced green chiles (1 can)
  • Salt & pepper to taste
  • ½ teaspoon cumin
  • 15 oz black beans (1 can, rinsed and drained)
  • 12 oz red enchilada sauce (mild)
  • 4 corn tortillas sliced
  • 1 ½ cups grated cheddar cheese
  • Avocado
  • Sour cream optional
  • Cilantro
  • Rice (optional)

Equipment

  • Skillet or large sauté pan
  • Grater
  • Sharp knife
  • Cutting board
  • Baking dish or oven-safe skillet
  • Spatula or wooden spoon

Method
 

Cook Chicken Enchilada Bowl Like This
  1. Start by dicing your onion, zucchini, and chicken breast into bite-sized pieces. Mince the garlic and grate the carrot and cheddar cheese. Rinse and drain the black beans to keep them fresh and ready.
  2. Heat 2 tablespoons of olive oil in your skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Toss in the minced garlic, diced zucchini, and grated carrot, stirring often until tender and fragrant, about 5 minutes.
  3. Push the veggies to the side of the pan and add the cubed chicken breast. Season generously with salt, pepper, and ½ teaspoon cumin. Cook the chicken until it’s no longer pink inside, about 6-8 minutes, stirring occasionally to brown all sides.
  4. Mix in the rinsed black beans and the entire can of fire-roasted diced green chiles. Stir everything together so the flavors meld.
  5. Slowly add the 12 oz of red enchilada sauce to the skillet. Stir well to coat all the ingredients evenly. Let it simmer for 5-7 minutes until the sauce thickens slightly and everything is heated through.
  6. While the filling simmers, preheat your oven to 375°F (190°C). Slice the corn tortillas into strips or small pieces. Place them on a baking sheet and toast them in the oven for about 5-7 minutes until crisp and golden.
  7. Transfer the chicken and veggie mixture into an oven-safe dish if it’s not already in one. Sprinkle the grated cheddar cheese evenly on top. Return to the oven for 5 minutes or until the cheese is melted and bubbly.
  8. Scoop the enchilada mixture into bowls. Add a handful of toasted tortilla strips on top for crunch. Garnish with sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve alongside rice if you like for a more substantial meal.

Notes

  • Feel free to customize the veggies based on what you have on hand.
  • For a vegetarian version, swap chicken for beans or tofu.
  • Make-ahead: Cook the dish in advance and store in the fridge for up to 3 days.
  • Toast the tortilla strips fresh for the best crunch.
  • Use Greek yogurt as a sour cream substitute for a lighter option.