Layered Enchilada Chicken Rice Bowls

Layered Enchilada Chicken Rice Bowls

Chicken enchiladas are awesome. They’re meaty and filling, and the sauce they’re made with is tangy and creamy. And if you’re feeling adventurous, you can make the sauce as spicy as you can take it. However, when you’re in a hurry to make dinner on a busy weeknight, you may not have the time to roll individual tortillas for the enchiladas.

If you really want enchiladas but don’t have the time or the inclination to roll them into individual enchiladas and wait for them to bake, the solution is these Layered Enchilada Chicken Rice Bowls. They’re just as good, and they have the advantage of being cooked in just one pan.

The beauty of this recipe for Layered Enchilada Chicken Rice Bowls is it’s a one-pan recipe. So this means less time and effort for cleanup needed afterwards. And it’s really just as good as the tortilla enchiladas. You’ve got rice, chicken and beans smothered in cheesy enchilada sauce, topped with fresh diced tomatoes, green onions, sour cream and other toppings you like to have over your enchiladas. This quick and awesome recipe is from Amanda of The Wholesome Dish.


2 tbsp. olive oil
1 medium yellow onion, chopped
1 lb. boneless, skinless chicken breast, chopped into bite size pieces
½ tsp. salt
½ tsp. ground black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth
1 14.5 oz. can Rotel diced tomatoes and chilies
1 10 oz. can (or jar) enchilada sauce
1 cup frozen corn kernels
2 tsp. chili powder
1 tsp. cumin
1 15 oz. can black beans, drained and rinsed
1 cup Mexican blend cheese, shredded
Optional toppings: shredded lettuce, diced tomatoes, diced green onions, sour cream


  1. Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt, and pepper. Cook for about 5 minutes, until the onion softens and chicken is no longer pink, stirring occasionally.
  2. Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice should be golden brown.
  3. Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder, and cumin. Stir, and bring the liquid to a boil.
  4. Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the rice has absorbed all of the liquid (about 20 minutes for white rice, brown rice will take longer).
  5. Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.
  6. Serve warm with optional toppings.

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Wholesome Dish.

Photo source

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