Description
This One Pot Wonder Chicken Enchilada Bowls recipe is a flavorful, comforting meal combining tender chicken, rice, black beans, and classic Mexican spices all cooked together in a single pot for ease and delicious results. Loaded with enchilada sauce, diced tomatoes with chilies, and topped with melty cheese and fresh optional toppings, this dish offers a hassle-free dinner option perfect for busy weeknights.
Ingredients
Scale
Base 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
Flavorings and Mix-ins
- 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
Cheese and Toppings
- 1 cup Mexican blend cheese, shredded
- Optional toppings: shredded lettuce, diced tomatoes, diced green onions, sour cream
Instructions
- Heat olive oil and sauté onion: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 3-4 minutes.
- Cook chicken: Add the bite-sized chicken pieces to the pot. Season with salt and black pepper. Cook the chicken until no longer pink on the outside, about 5-7 minutes, stirring occasionally.
- Add spices and rice: Stir in the chili powder and cumin until the chicken and onions are well coated. Then add the uncooked rice, mixing well to combine.
- Add liquids and tomatoes: Pour in the chicken broth, enchilada sauce, and Rotel diced tomatoes with chilies. Stir to combine all ingredients well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently until the rice is cooked and has absorbed most of the liquid, approximately 18-20 minutes.
- Add beans and corn: About 5 minutes before the cooking time is complete, stir in the drained black beans and frozen corn kernels. Cover and continue cooking until heated through.
- Add cheese: Once the rice is tender and the liquid absorbed, sprinkle the shredded Mexican blend cheese evenly over the top. Cover the pot again and let it sit for 2-3 minutes, allowing the cheese to melt.
- Serve with toppings: Fluff the mixture gently with a fork. Serve the chicken enchilada bowls warm with your choice of optional toppings such as shredded lettuce, diced tomatoes, diced green onions, or sour cream.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- If you prefer a spicier dish, add extra diced jalapeños or hot sauce.
- For a low-sodium option, use low-sodium chicken broth and rinse canned ingredients thoroughly.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth to keep rice moist if needed.
