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Smothered Chicken Enchilada Bowl

A hearty bowl featuring tender shredded chicken simmered in red enchilada sauce, served over fluffy rice with melted cheese and fresh avocado.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Chicken & Sauce
  • 1.5 lbs chicken breast boneless skinless
  • 1 tbsp olive oil
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 15 oz red enchilada sauce
  • 0.5 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1.5 cups cheddar cheese shredded
The Base & Toppings
  • 2 cups white rice cooked
  • 1 avocado sliced
  • 1 jalapeño sliced
  • 0.25 cup sour cream
  • 0.25 cup cilantro chopped

Equipment

  • Large skillet or Dutch oven
  • Saucepan (for rice)
  • Cutting board
  • Two Forks (for shredding)

Method
 

  1. Heat oil in a large skillet. Season chicken with cumin, chili powder, salt, and pepper. Sear for 2-3 minutes per side until browned.
  2. Remove chicken. Add onions to the pan and sauté until soft. Add garlic and cook for 30 seconds.
  3. Pour in enchilada sauce and broth. Return chicken to pan. Simmer covered on low for 15-20 minutes until cooked through.
  4. While chicken cooks, prepare rice according to package instructions.
  5. Remove chicken, shred with forks, and return to the sauce. Stir to coat.
  6. Top with shredded cheese and cover pan for 2 minutes until cheese is melted and bubbly.
  7. Serve chicken mixture over a bed of rice.
  8. Garnish with avocado, jalapeño slices, cilantro, and a drizzle of sour cream.

Notes

For spicier chicken, add a pinch of cayenne pepper to the spice rub. Store leftovers in airtight containers for up to 3 days.