Save A vibrant and flavorful bowl featuring zesty green enchilada sauce, tender chicken, fluffy rice, and fresh toppings (a satisfying Tex-Mex meal perfect for busy weeknights)
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this Green Enchiladas Rice Bowl after a long workday and loved how easily dinner came together (the fresh toppings made each bite pop with color and crunch)
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Ingredients
- Cooked chicken breast: 2 cups, shredded (rotisserie or poached)
- Cooked white or brown rice: 2 cups
- Green enchilada sauce: 1 1/2 cups (store-bought or homemade)
- Canned black beans: 1 cup, rinsed and drained
- Corn kernels: 1 cup (fresh, frozen, or canned)
- Diced red onion: 1/2 cup
- Chopped fresh cilantro: 1/2 cup
- Avocado: 1, sliced
- Sliced radishes: 1/2 cup
- Crumbled queso fresco or shredded Monterey Jack cheese: 1/2 cup
- Lime: 1, cut into wedges
- Ground cumin: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Salt and pepper: to taste
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Instructions
- Heat chicken and sauce:
- In a medium saucepan over medium heat, combine shredded chicken, green enchilada sauce, cumin, smoked paprika, and salt and pepper. Stir and heat until warmed through (about 5 minutes)
- Prepare rice bowls:
- Fluff the cooked rice and divide evenly among four serving bowls
- Add toppings:
- Top each bowl of rice with warm green enchilada chicken, black beans, corn, and red onion
- Finish with garnishes:
- Garnish bowls with cilantro, sliced avocado, radishes, and cheese
- Serve:
- Serve each bowl with a lime wedge for squeezing over the top
Save My kids like to build their own bowls and squeeze lots of lime over the top (it is always a hit at family dinner and everyone asks for seconds)
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Required Tools
Medium saucepan, chefs knife, cutting board, serving bowls, spoon or spatula
Allergen Information
Contains dairy (cheese). May contain gluten if using non-certified enchilada sauce (check labels if gluten-free is needed). Avocado and cheese may pose issues for those with related allergies (omit as needed)
Nutritional Information
Calories: 465, Total Fat: 14 g, Carbohydrates: 54 g, Protein: 28 g (per serving)
Save 
Serve right away so the toppings stay fresh and vibrant (this bowl is perfect with a splash of hot sauce and a cold sparkling drink)
Recipe FAQ
- → Can I make this vegetarian?
Yes, substitute chicken with sautéed zucchini, bell peppers, or extra black beans for a vegetarian option.
- → What type of rice works best?
White or brown rice both work well. For added nutrition, you may use quinoa or another grain.
- → How can I add more heat?
Add pickled jalapeños, hot sauce, or extra smoked paprika to intensify the spiciness of your bowl.
- → Are there gluten concerns with this dish?
Check the label on your green enchilada sauce to ensure it is gluten-free if needed.
- → What are some garnish ideas?
Try chopped cilantro, sliced avocado, radishes, crumbled cheese, and lime wedges for extra flavor and color.
- → How do I serve leftovers?
Store leftovers separately and reheat the chicken mixture before assembling with fresh toppings.
