Description
This One Pot Wonder Chicken Enchilada Bowls recipe delivers a comforting, flavorful meal made in just one pot, combining tender chicken, rice, black beans, corn, and a zesty enchilada sauce. Perfect for a quick weeknight dinner, this dish offers the classic tastes of enchiladas with minimal cleanup.
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 rice (preferably long-grain white rice)
- 2 cups chicken broth
- 1 (14.5 oz) can Rotel diced tomatoes with chilies
- 1 (10 oz) can or jar of 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 oil and sauté onion: In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped yellow onion and sauté until translucent and fragrant, about 3-4 minutes.
- Cook the chicken: Add the chopped chicken breast to the pot, seasoning with salt and black pepper. Cook, stirring occasionally, until the chicken pieces are lightly browned and no longer pink inside, about 5-7 minutes.
- Add rice and spices: Stir in the uncooked rice, chili powder, and cumin. Mix well to coat the rice and chicken evenly with the spices.
- Pour liquid and add tomato and sauce: Pour in the chicken broth, then add the can of Rotel diced tomatoes with chilies and the enchilada sauce. Stir all ingredients together thoroughly.
- Simmer with corn and beans: Add the frozen corn kernels and drained black beans to the pot. Stir to combine. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
- Finish with cheese: Once the rice is cooked, remove the pot from heat. Sprinkle shredded Mexican blend cheese evenly over the top. Cover the pot again and let it sit for 5 minutes to allow the cheese to melt.
- Serve with toppings: Fluff the rice gently with a fork and serve warm. Offer optional toppings like shredded lettuce, diced tomatoes, diced green onions, and sour cream to customize each bowl.
Notes
- You can substitute the chicken breasts with thighs for a juicier texture.
- If you prefer a spicier dish, add extra chili powder or a dash of cayenne pepper.
- Use brown rice if you want a healthier option, but increase the cooking time accordingly.
- For a vegetarian version, omit chicken and add extra beans or vegetables.
- Leftovers store well in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
