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)
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)
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.
