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When it comes to comfort food, few dishes can rival the satisfying combination of spicy green chili chicken enchilada bowls. This delightful meal brings together tender chicken, zesty green chili enchilada sauce, and a medley of vibrant ingredients to create a dish that is not only bursting with flavor but also incredibly versatile. Whether you're looking for a quick weeknight dinner or a make-ahead option for meal prep, these enchilada bowls check all the boxes. They are hearty, nutritious, and can easily be customized to suit your taste preferences.

Green Chili Chicken Enchilada Bowls

Dive into the delicious world of Spicy Green Chili Chicken Enchilada Bowls, a dish that delivers comfort and bold flavors. Featuring tender chicken, zesty green chili enchilada sauce, and a mix of nutritious ingredients like black beans and corn, this meal is perfect for any occasion. Customize it to your liking, serve it over rice, or enjoy it in a tortilla. Easy to prepare and packed with flavor, these bowls are sure to be a hit at your dinner table!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 cups green chili enchilada sauce (store-bought or homemade)

1 cup cooked white rice (jasmine or basmati)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 ½ cups shredded cheddar cheese (or a blend of Mexican cheeses)

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, cumin, smoked paprika, and chili powder. Add the chicken to the skillet and cook for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a few minutes before shredding it.

    Sauté Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

      Combine Ingredients: In a large mixing bowl, combine the shredded chicken, sautéed onion and garlic, black beans, corn, and 1 cup of the green chili enchilada sauce. Mix well to ensure that everything is thoroughly coated.

        Assemble the Bowls: Divide the cooked rice among four serving bowls. Top each bowl with the chicken mixture, spreading it out evenly. Drizzle the remaining enchilada sauce over the top and sprinkle with the shredded cheese.

          Melt the Cheese: If desired, you can quickly heat the assembled bowls in the microwave for 1-2 minutes, or place them under a broiler for 2-3 minutes until the cheese is bubbly and melted.

            Garnish and Serve: Remove from heat, and garnish each bowl with diced avocado, fresh cilantro, and a squeeze of lime juice. Serve with lime wedges on the side.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings