These chicken & veggie enchilada bowls are easy to customize with your favorite vegetables and very simple to make.
After my sister’s wedding a couple of weekends ago, we had a surprising amount of leftovers. For days we worked our way through snacks and desserts — from the bottom layer of the wedding cake to giant bags of popcorn from the popcorn bar. I was thrilled to have several quarts of strawberries and a variety of other treats, but the most useful leftovers for dinner were a full pan of cooked chicken from the caterer. It was high-quality, sustainably sourced chicken, and I was determined to turn it into something fresh and satisfying.
I try not to waste food, and since I started shopping and cooking for myself more often, I’ve become even more mindful about stretching ingredients and saving time. One of the quickest meals I made from those leftovers was these chicken & veggie enchilada bowls. Using pre-cooked chicken made the whole dish fast and fuss-free. If you don’t have leftover cooked chicken, a store-bought rotisserie chicken is a great shortcut and saves a lot of time.
Why choose enchilada bowls instead of traditional enchiladas? I love classic enchiladas, but bowls are more adaptable and faster to prepare. They work well for families or groups with different dietary needs: serve the mixture over rice or quinoa for those who eat grains, or pair it with a bed of steamed vegetables or a baked sweet potato for a grain-free option. You can also serve it on a pile of fresh spinach for a lighter, low-carb meal.
These bowls are essentially a one-pan enchilada filling — seasoned chicken and vegetables simmered with enchilada sauce, tomatoes, beans, and corn. There’s no tortilla assembly or oven bake time, so the meal comes together in about 20–30 minutes when you have cooked chicken ready. The recipe is very flexible: swap kale for spinach, add zucchini or mushrooms, and tweak the seasoning to suit your taste. Top each bowl with sour cream, guacamole, shredded cheese, chopped cilantro, or a squeeze of lime to brighten the flavors.
A quick note about enchilada sauce: labels vary. If you’re avoiding certain additives, check ingredient lists and choose a brand that fits your preferences. Many stores offer a few cleaner-label options.
If you try this recipe, I’d love to hear about your tweaks. Take a photo and share it on social media or leave a comment with what you changed — new vegetables, different beans, or serving ideas. Enjoy!
Chicken Enchilada Bowls
25
4 servings
Ingredients
- 1 tablespoon cooking oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 tablespoons taco seasoning
- 10 oz. enchilada sauce
- 10 oz. can diced tomatoes & green chiles (or plain diced tomatoes)
- 15 oz. can black beans, drained and rinsed
- 1/2 cup frozen corn or 8 oz. canned corn, drained
- 3 cups cooked chicken (rotisserie works well)
- 1 cup kale, finely chopped
- Serve on top of cooked rice, quinoa, or baked sweet potatoes. Garnish with sour cream, avocado, cheese, cilantro, or lime.
Instructions
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Start cooking brown rice or another grain if you plan to serve the bowls over rice or quinoa. Follow package directions so the grain finishes around the same time as the enchilada mixture.
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In a large skillet or saucepan, heat the cooking oil over medium-low heat. Add the chopped onion and bell pepper, and sauté for 5–7 minutes until softened. If you want to add extra vegetables such as zucchini or mushrooms, add them now and cook until tender.
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Stir in the taco seasoning, then add the enchilada sauce and diced tomatoes with green chiles. Mix in the black beans, corn, cooked chicken, and chopped kale. Increase heat to medium and simmer, stirring occasionally, until the mixture is heated through and the kale has wilted, about 8–10 minutes. Taste and adjust seasoning if needed.
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Serve the enchilada mixture over cooked rice, quinoa, or baked sweet potatoes. For a lighter option, spoon it onto a bed of fresh spinach or mixed greens. Top each bowl with your preferred garnishes: sour cream, avocado or guacamole, shredded cheese, cilantro, and a squeeze of lime brightens the dish.
Recipe notes: This is a flexible framework, so feel free to swap vegetables, use different beans, or add heat with chopped jalapeño or hot sauce. Leftovers keep well in the refrigerator for 3–4 days and make an excellent meal for busy weeknights.