If you’re a fan of bold flavors and love Mexican food, you’re going to love the Enchilada Bowl. It’s a lighter and quicker version of classic enchiladas, but without losing any of the flavors we love so much. I love it because it’s easy to make, super versatile, and you can personalize it with your favorite ingredients.
Cool Facts…
Enchiladas have their origins in Mexico, where tortillas stuffed with meat or cheese are bathed in chili sauce and baked. However, the Enchilada Bowl is a modern adaptation that takes all those flavors – tortillas, chili, cheese, beans – and turns them into an easy-to-assemble bowl. It’s perfect for those looking for a quick and delicious meal without spending too much time in the kitchen.
The great thing about this recipe is that you can play around with the ingredients. Sometimes I make it with shredded chicken, black beans, rice, and top it with red enchilada sauce, melted cheese, and guacamole. But you can also make it vegetarian by adding more veggies like peppers, corn, or even avocado. The possibilities are endless!
Another cool thing is that this bowl is perfect for meal prep. You can make all the ingredients over the weekend and just assemble it quickly when you’re hungry. Plus, it’s an excellent option for a work or school lunch.
So if you’re looking for a meal that combines the best of traditional enchiladas but in a faster and easier format, I assure you the Enchilada Bowl will become your new favorite! Here’s the full recipe for you to enjoy. Bon appétit!
Description
This Enchilada Bowl brings together all the bold, delicious flavors of traditional enchiladas into an easy-to-make bowl. Perfect for busy days when you crave something filling, healthy, and customizable. Whether you’re adding chicken, beans, or veggies, this bowl will become a go-to meal for lunch or dinner. Ideal for meal prep or a quick weeknight dinner that doesn’t skimp on flavor.
For the Enchilada Bowl
Instructions
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Cook the Protein and Rice
If you're using shredded chicken, cook or reheat it. For a vegetarian version, use tofu or black beans. Prepare your rice according to package instructions, then set aside.
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Heat the Enchilada Sauce
In a small saucepan, heat the enchilada sauce over medium heat until warm. You can add a little water if needed to thin it out.
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Assemble the Bowls
In individual bowls, add a base of rice. Top each bowl with shredded chicken (or tofu/beans), black beans, corn, tomatoes, and avocado slices.
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Drizzle the Sauce and Cheese
Pour warm enchilada sauce over each bowl and sprinkle with shredded cheese. You can place the bowls under the broiler for 2-3 minutes to melt the cheese if you like.
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Garnish and Serve
Finish each bowl with a dollop of sour cream or Greek yogurt, a sprinkle of cilantro, and tortilla chips on the side. Serve with lime wedges for a burst of fresh citrus.
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Dietary Fiber 9g36%
- Sugars 4g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Feel free to adjust the toppings based on what you have at home! Peppers, onions, or even sautéed spinach work well.
- You can also substitute quinoa for rice for a higher protein base.
- For a spicier kick, add jalapeños or use a hotter enchilada sauce.
