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The perfect Mexican one-pot wonder dish that hits the table in no time flat! This Chicken Enchilada Bowl recipe is a-maz-ing! Just like having amazing Chicken Enchiladas but in a bowl!
Enchilada Bowl | Made with Chicken!
Behold! 20-Minute Chicken Enchilada Bowls. It’s like the lazy mom’s way of making chicken enchiladas. All the core enchilada ingredients are there, but they’re cooked all together on the stovetop. To keep these on the healthier side, I used only 4 small corn tortillas, went easy on the cheese, added a little bit of olive oil and threw in some zucchini and grated carrot for good measure.
Whatever my daughter doesn’t know won’t hurt her.
Saute the ingredients all together and serve over rice. Overall, I thought these were really good, especially topped with lots of avocado and sour cream. Just make sure you use an enchilada sauce you love. That’s pretty much all you need to know to make this successfully.
FYI- I had some of my pre-made freezer brown rice that I just popped in the microwave right before we were ready to eat and it was the perfect accompaniment. Ready in just minutes, yo! If you have some time, make a big batch of this to get dinner on the table even faster during the week!
Main Ingredients Needed
You are going to find all of the same ingredients you’d find in regular enchiladas in these Enchilada Bowls. Here’s everything you need:
- Olive Oil – used to saute the veggies.
- Onion + Garlic – two basic ingredients that pack in a lot of flavor.
- Zucchini + Carrot – shhh don’t tell my kids I snuck these in. They didn’t even notice.
- Chicken Breast – cubed and cooked. Feel free to use leftover chicken if you have it.
- Diced Green Chiles – this is canned and brings in a great savoriness.
- Salt + Pepper – don’t forget to season as you cook.
- Cumin – this adds that signature Mexican flavor.
- Black Beans – this adds some more protein and texture variation.
- Red Enchilada Sauce – buy store-bought or use my Homemade Enchilada Sauce.
- Corn Tortillas – these are hearty enough to not fall apart in these enchilada bowls.
- Cheddar Cheese – and to top it all off is cheddar cheese! So good!
Topping Ideas
And to finish off each bowl, top it with whatever your heart desires. Here are a couple of ideas to get you started:
- avocado
- tomatoes
- cilantro
- sour cream
- tortilla chips
- rice (for serving)
How to Make an Enchilada Bowl
For full details on how to make an Enchilada Bowl, see the recipe card down below 🙂
Saute Veggies
Heat olive oil over medium heat in a large skillet. Sauté onion, garlic, zucchini, and grated carrot until they start to become tender, 5 minutes.
Cook Chicken
Stir in chicken and cook until cooked thoroughly.
Mix in Seasonings + Enchilada Sauce
Stir in green chiles, salt, pepper, cumin, beans, and enchilada sauce. Bring to a quick boil then reduce to low.
Add Corn Tortillas + Cheese
Stir in pieces of corn tortillas and cheddar cheese.
Serve!
Serve over rice and top with anything your little heart desires.
More Enchilada Recipes to Try!
- Enchilada Casserole
- Crockpot Chicken Enchilada Casserole
- Red and Green Enchiladas
- Enchilada Stuffed Mushrooms
- Zucchini Enchiladas
- Enchilada Dip
- Sour Cream Chicken Enchiladas
- Pork Enchiladas
Give this Enchilada Bowl recipe a whirl tonight and let me know what you think! Have a great day friends 🙂
Printable below!
20-Minute Chicken Enchilada Bowls
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 small zucchini diced
- 1/2 cup grated carrot
- 1 large chicken breast cubed
- 4 oz fire-roasted diced green chiles 1 can
- salt & pepper to taste
- 1/2 teaspoon cumin
- 15 oz black beans 1 can, rinsed and drained
- 12 oz red enchilada sauce I used mild
- 4 corn tortillas sliced
- 1 1/2 cups grated cheddar cheese
any desired toppings:
- avocado
- sour cream
- cilantro etc.
- rice for serving, optional
Instructions
- Heat olive oil over medium heat in large skillet. Sauté onion, garlic, zucchini and grated carrot until they start to become tender, 5 minutes.
- Stir in chicken and cook 3 minutes or until cooked thoroughly.
- Stir in green chiles, salt, pepper, cumin, beans and enchilada sauce.
- Bring to quick boil then reduce to low.
- Stir in pieces of corn tortillas and cheddar cheese.
- Serve over rice and top with anything your little heart desires.
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What could I use instead of enchilada sauce? It sounds and looks amazing but I can’t have anything spicy due to Crohn’s and often times “mild” is just not that.. Obviously I’d have to omit the seeds of the green chilies and possibly the cumin, however, I want it to have flavor (not to mistake flavor and spices with spicy, which SO MANY people do) !
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LOVE this recipe! thank you so much.
I love this, I used Shrimp instead of chicken.
This looks delicious and I love that it’s quick and easy.
Just made this! Fabulous!!! So easy and delicious. I didn’t have time to make the rice, but it was still great all by itself. Will surely make this again. Thanks!!!
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I totally recommend cooking the chicken FIRST in the pot, then adding the veggies. I had to cook the chicken so long to be cooked properly that the veggies turned to mush…
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Perefect quick dinner idea!
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Well I know the feeling!! I finally found the song I would hear every time driving and it was from passenger ‘let her go’ . Hooked on it! On another note this dish looks so tasty!!
Firstly, the dish, perfect for an after work quick dinner and we are definitely on a Mexican inspired kick in our house at the moment!
Secondly, the song…oh yes…I end up humming/whisper-singing whatever is stuck in my head all.day.long. Sometimes that ends up being ‘The Time of My Life’ because that’s what I woke up to my Mum listening to for many of my teen years. We love a good throwback in our family….
Oh yummmmm, this dish looks super delicious and easy to make = must make asap!
Love this idea! What is your favorite enchilada sauce? I don’t have one.
This is a great question. Be sure to read the label. At my grocery store, one side of the aisle has authentic Mexican foods. The other side of the aisle, I’d describe as Tex-Mex. The Mexican red enchilada sauce (and the green, too, I think) is primarily a crushed pepper base. What I got is not at all spicy.The Tex-Mex side has red enchilada sauce that is pretty much just tomato sauce with some mild seasonings. The pepper based sauce is quite strong tasting. My husband and I decided that we prefer the tomato based sauce. I add a little ground ancho or chipotle pepper and some finely diced jalapeno for heat.
20 minutes? I’m all over this enchilada bowl. My wife and sons would devour this and I can’t wait to try it! Love your ramblings, funny.
This recipe looks delicious.
I think your sense of humor is hilarious. You must keep your family in giggles:)
This is my kind of weeknight meal!
Sounds delicious Lauren! Love this idea.
Lol, that Richard Simmons song!
Love this bowl, must have it this week 🙂
Did you precook the chicken?
Looks yummy!