Layered Chicken Enchilada Bowls

This easy chicken enchilada recipe makes the perfect quick fix dinner recipe for busy weeknights! These enchilada bowls are layered with chicken, rice and lots of vibrant vegetables, this is a great option for dinner!

If you love Mexican recipes like we do, try our Mexican Style Lasagna too!

Easy Chicken Enchilada Recipe

I love quick fix dinner recipes. This easy chicken enchilada bowl is just that! It’s made with easy to find ingredients at the grocery store and the whole family enjoys it.

Why You’ll Love This Recipe

• Easy To Make– This dinner recipe is made in just minutes when you prepare your chicken and rice ahead of time!
• Everyone Loves It! Enchilada bowls are so great for dinner because you can personalize each bowl according to what each person enjoys.
• Great Leftovers. We love enjoying this recipe as leftovers during the week too! Add the ingredients inside burritos, it’s delicious!

Be sure to follow Picky Palate on Instagram for daily recipe inspiration too.

What You’ll Need

Here are the ingredients you’ll need to make this easy chicken enchilada recipe at home. See the recipe card located at the bottom of the post for full details.

• Cooked Chicken– I like to use shredded rotisserie chicken for my quick fix dinner recipes.
• Cooked White Rice– Use your favorite variety of white rice. Even brown rice works just fine.
• Refried Beans– Refried beans are layered in the enchilada bowls.
• Corn Kernels– Make sure to drain your corn if using cans of corn. If using frozen corn, make sure it’s thawed first.
• Shredded Cheese- Mild cheddar cheese is our cheese of choice.
• Cherry Tomatoes– I like to half cherry tomatoes for our enchilada bowls.
• Fresh Cilantro– Fresh cilantro is added to the enchilada bowls for color and freshness.
• Green Onions– Sliced green onions are also added to the enchilada bowls.
• Red Enchilada Sauce– Use your favorite mild red enchilada sauce for the bowls.

How To Make Easy Chicken Enchilada Recipe

Layer Bowls With Beans, Rice, Green Onion. Warm the refried beans then layer into bottom of 4 serving bowls. Continue layering with warm rice, and green onion.

Corn and Tomatoes. Add warm corn, cherry tomatoes to bowls.

Chicken Breast and Enchilada Sauce. Layer warm cooked chicken breast and warmed enchilada sauce to bowls.

Cheese and Cilantro. Add shredded cheese and sprigs of cilantro. Serve Warm.

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.

How To Serve

Serve these easy enchilada bowls any night of the week. They are especially convenient when looking for a quick dinner idea.

Storage Instructions

Store any leftover enchilada bowls in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions

To reheat bowls, place into a heat proof bowl, loosely covered into the microwave. Heat for 60-90 seconds, or until hot.

Try More Mexican Recipes

• Homemade Mexican Rice
• Mexican Cornbread Recipe
• Mexican Style Beef Stew

Layered Chicken Enchilada Bowls

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

Course: Main Course

Cuisine: Mexican

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Calories: 893kcal

Author: Jenny

Cost: $40

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Equipment

• cutting board
• chef knife
• Microwave
• measuring cups
• measuring spoons

Ingredients

• 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

Instructions

• 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.
• Serve warm.

Nutrition

Calories: 893kcal | Carbohydrates: 121g | Protein: 42g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 1400mg | Potassium: 485mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1285IU | Vitamin C: 9.7mg | Calcium: 348mg | Iron: 3.8mg

Keywords: chicken enchilada recipe, easy chicken enchilada recipe