Enchilada Rice Bowl
Enchilada Rice Bowl

Enchilada Rice Bowl


April 24, 2017

I love enchiladas, but sometimes I don't have time to prepare them during the week. When I am craving these Mexican flavors (cumin, chili powder, cilantro, lime), I sometimes mix all of the enchilada "insides" into a bowl for a quick fix.

Enchiladas, by definition, are tortillas rolled around a filling of meat and/or cheese, served hot with a tomato-based sauce. What I love about this bowl concept is that it shows how you can learn some basic cooking skills and flavor-pairings to create a variety of dishes. If you don't have these exact ingredients on hand, no problem. Check out how to make this dish on Studio 5

Some quick substitution ideas: can use canned enchilada sauce, shredded deli chicken, minute rice, or pre-chopped ingredients.

  • Yields: 6-8


2 cups uncooked long grain rice

4 cups chicken broth

2 tablespoons butter

1 lime, juiced

½ cup salsa

⅔ cup snipped fresh cilantro

1 ½ pounds boneless skinless chicken breast

3-6 tablespoons taco seasoning, or to taste

4 tablespoon vegetable oil, divided

½ onion, chopped

2-3 cloves chopped garlic

1 can (28-oz) stewed tomatoes

1 chipotle pepper in adobe sauce, or to taste, chopped

Salt and pepper to taste

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

1 can (15-oz) whole kernel corn, drained

Optional ingredients (see below)*

1 cup shredded cheese

Sour cream


Place rice, broth and butter in saucepan; bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Remove pan from stove and allow to sit while preparing remaining ingredients.

While rice is cooking prepare chicken and sauce. Cut chicken in bites size pieces, toss with 2-tablespoons taco seasoning. Heat 2-tablespoons oil in skillet over medium to medium-high heat. Stir fry chicken in hot oil until browned and cooked through. Remove chicken from pan and cover.

To the pan used from cooking chicken add 1-2 tablespoons oil and chopped onion. Stir fry until onion is transparent and tender. Add garlic and stir until fragrant; add stewed tomatoes, 2-tablespoons taco seasoning and chipotle pepper. Bring to a boil, reduce heat, cover and simmer 5 minutes to blend flavors. Crush or blend sauce, season to taste with salt and pepper. Add additional chipolte pepper or adobe sauce to taste.

To finish - stir salsa, lime juice and cilantro into cooked rice. Place rice in bottom of the bowl; add black beans and corn, top with cooked chicken. Drizzle with sauce and garnish with optional ingredients (tomatoes, avocado, olives, etc). Top with shredded cheese and a dollop of sour cream.


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