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Layered Chicken Enchilada Bowls

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My Layered Chicken Enchilada Bowls make the perfect quick fix dinner recipe for busy weeknights!
Layered Chicken Enchilada Bowls

You are in for a treat with my simple Layered Chicken Enchilada Bowls!

It’s always a pleasure partnering with Old El Paso to bring you quick and simple weeknight dinner recipes! This is one of our very favorites to whip up. My kids love to help so they can personalize their own bowl with their favorite ingredients.

Hope you enjoy!

Layered Chicken Enchilada Bowls

Some of my most used Old El Paso items are for sure the Traditional Refried Beans. We use them for so many quick fix meals.

Layered Chicken Enchilada Bowls

Another favorite is the Old El Paso Red Enchilada Sauce. From soups to rice bowls, it’s a great one to have on hand in the pantry.

Layered Chicken Enchilada Bowls

Start by layering your bowls with a thin layer of warmed refried beans.

Layered Chicken Enchilada Bowls

Top each bowl with hot cooked rice then green onions.

Layered Chicken Enchilada Bowls

Layer with some warmed corn.

Layered Chicken Enchilada Bowls

Add some halved cherry tomatoes up next!

Layered Chicken Enchilada Bowls

Top with warm cooked chicken breast, warmed red enchilada sauce and some shredded cheese.

Layered Chicken Enchilada Bowls

Layered Chicken Enchilada Bowls

Garnish with sprigs of cilantro and dinner is ready! Enjoy!

Layered Chicken Enchilada Bowls

Tips For Layered Chicken Enchilada Bowls

  • Use pre-cooked chicken for quick dinner prep. We love using Rotisserie Chicken.
  • Use any of your favorite vegetables to layer in your bowls. It’s nice to personalize it for the kids.
  • Leftovers? No problem,  use them inside burritos for another quick fix dinner idea.
Layered Chicken Enchilada Bowls
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chicken dinner, dinner, mexican, quick fix dinner
Servings: 6 servings
Calories: 893 kcal
  • 15 ounce can warmed Old El Paso Black Bean Refried Beans
  • 4 cups cooked hot white rice
  • 1/2 cup chopped green onion
  • 1 1/2 cups warm corn kernels
  • 1 cup halved cherry tomatoes
  • 2 cups cooked shredded chicken
  • 15 ounce can warmed Old El Paso Red Enchilada Sauce
  • 2 cups shredded cheddar cheese
  • 4 sprigs fresh cilantro
  1. Warm the refried beans then layer into bottom of 4 serving bowls. Continue layering with warm rice, green onion, warm corn, cherry tomatoes, warm cooked chicken breast, warmed enchilada sauce, shredded cheese and sprigs of cilantro.
  2. Serve warm.

Disclaimer: This post is in partnership with Old El Paso. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.

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9 Responses | Comments RSS

  1. 1
    2pots2cook says:

    So into layered dishes this season ! Thank you so much !

  2. 2
    torrents says:

    It looks so yummy and tasty. I will try doing this tommorrow. Thanks for your nice recipe

  3. 3

    Um, what a treat! the dish is very beautiful. Thank you for sharing the recipe.

  4. 4
    Raymond Lopez says:

    Made this aND family liked it so much they copied the site where recipe is printed..thanks for sharing. .. 🙂

  5. 5
    Miranda says:

    This looks really great! Have you thought about using green enchilada sauce??

  6. 6

    Love this idea for a quick and fun dinner, looks so easy to make.

  7. 7

    Thanks for the recipes! All look wonderful and refreshing for the heat wave expected here for the holiday.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!