Description
This One Pot Wonder Chicken Enchilada Bowls recipe is a delicious and easy-to-make meal perfect for busy weeknights. Combining tender chicken, seasoned rice, black beans, and enchilada sauce all cooked together in one pot, it delivers bold Mexican flavors with minimal cleanup. Topped with melted cheese and your favorite fresh toppings, this wholesome bowl is a family-friendly crowd-pleaser that’s both comforting and satisfying.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 lb boneless, skinless chicken breast, chopped into bite-sized pieces
- ½ tsp salt
- ½ tsp ground black pepper
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 (14.5 oz) can Rotel diced tomatoes with 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
Instructions
- Heat the Olive Oil: In a large pot or deep skillet over medium heat, warm the olive oil until shimmering to prepare for sautéing.
- Sauté Onions and Chicken: Add the chopped yellow onion and cook until softened and translucent, about 3-4 minutes. Then add the bite-sized chicken pieces, seasoning with salt and black pepper, cooking until the chicken begins to brown on all sides, about 5-6 minutes.
- Add Spices and Rice: Stir in the chili powder and cumin, coating the chicken and onion mixture evenly. Add the uncooked rice, stirring to combine and slightly toast the rice for 1-2 minutes.
- Pour in Liquids and Tomatoes: Pour the chicken broth, enchilada sauce, and Rotel diced tomatoes with chilies into the pot, stirring everything together well to combine all flavors.
- Simmer and Cook Rice: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add Corn and Black Beans: Remove the lid and stir in the frozen corn kernels and rinsed black beans. Cover again and cook for an additional 5 minutes to warm through.
- Add Cheese and Melt: Sprinkle the shredded Mexican blend cheese evenly over the top of the mixture. Cover and let the cheese melt, about 2-3 minutes.
- Serve and Garnish: Remove from heat and fluff the mixture gently. Serve the enchilada bowls hot, topped with optional shredded lettuce, diced tomatoes, green onions, and a dollop of sour cream as desired.
Notes
- For a spicier dish, add additional diced jalapeños or hotter enchilada sauce.
- Use brown rice for a healthier option, but increase cooking time accordingly.
- To make it vegetarian, substitute chicken with extra beans and vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth if dry.
