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Layered Chicken Enchilada Bowls

Layered Chicken Enchilada Bowls

These Layered Chicken Enchilada Bowls make the perfect quick fix dinner recipe for busy weeknights!
Course Main Course
Cuisine Mexican
Keyword chicken dinner ideas, chicken enchilada recipe, easy weeknight dinners
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 893kcal


  • 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


  • 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.


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