Description
One Pot Wonder Chicken Enchilada Bowls are a quick and easy Mexican-inspired meal perfect for busy weeknights. This hearty dish combines tender chicken, flavorful spices, beans, and cheese all cooked together in one pot, making cleanup a breeze while delivering a comforting and delicious dinner.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
Grains and Liquids
- 1 cup long grain white rice (uncooked)
- 1½ cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (10 oz) can red enchilada sauce
Spices and Flavorings
- 1 tablespoon olive oil
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
Cheese and Garnishes
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, for garnish
- Lime wedges, for garnish
Instructions
- Brown the Chicken: Heat olive oil in a large deep skillet or pot over medium heat. Add the bite-sized chicken pieces and cook for 3–4 minutes until they are lightly browned on the outside but not fully cooked through.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until the onion is translucent and the garlic is fragrant, which will build the flavor base for the dish.
- Add Rice and Liquids: Stir in the uncooked long grain white rice, chicken broth, drained black beans, red enchilada sauce, diced tomatoes with their juices, frozen corn, chili powder, cumin, and salt. Mix everything well to evenly combine all ingredients.
- Simmer the Mixture: Bring the entire mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 18–22 minutes, stirring occasionally, until the rice has absorbed the liquid and is tender.
- Incorporate Cheese: Remove the pot from heat and immediately stir in the shredded cheddar or Mexican blend cheese until fully melted and incorporated into the dish.
- Rest and Garnish: Let the enchilada bowl sit, covered, for 5 minutes to allow flavors to meld and textures to perfect. Serve garnished with fresh cilantro and a squeeze of lime juice for a bright finish.
Notes
- For extra heat, substitute regular enchilada sauce with hot enchilada sauce or add finely chopped jalapeños to the mix.
- You can easily swap the chicken for ground turkey or ground beef for varied protein options.
- Top bowls with sour cream, sliced avocado, or crispy tortilla strips to add layers of flavor and texture.
