Spicy Chicken Enchilada Bowl

Name: Spicy Chicken Enchilada Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup enchilada sauce; 1 cup cooked rice; 1 cup black beans, drained and rinsed; 1 cup corn, fresh or frozen; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 1 avocado, diced; 1/2 cup shredded cheese (cheddar or Monterey Jack); 1/4 cup fresh cilantro, chopped; Lime wedges for serving

Highlighted under: Taste the Globe

I absolutely love making this Spicy Chicken Enchilada Bowl because it's bursting with flavor and comes together in no time. The combination of tender chicken, zesty enchilada sauce, and fresh toppings creates a delightful meal that’s perfect for weekdays or gatherings. Each bite is a delicious mix of spice and savory goodness, making it a comfort food favorite in my house. Plus, it's easily adaptable, so I can customize it based on my pantry's offerings or guests' preferences!

Created by

Lina

Last updated on 2026-02-12T16:18:19.137Z

When I first made this Spicy Chicken Enchilada Bowl, I was pleasantly surprised by how quickly it came together without compromising flavor. The key is using pre-cooked chicken and a rich enchilada sauce, which cuts down on prep time significantly. Pairing it with fresh toppings like avocado and cilantro really elevates the dish, providing a wonderful balance to the heat.

In my experience, letting the dish rest for a few minutes after assembling allows all the flavors to meld beautifully. I love serving it warm with a sprinkle of cheese, as it melts ever so perfectly into the spicy goodness. Always remember, a squeeze of lime right before digging in adds an incredibly refreshing touch!

Why You'll Love This Recipe
Bold and spicy flavors that awake the taste buds
Easily customizable with your favorite toppings
Perfect for meal prep or serving a crowd

Understanding the Ingredients

The foundation of the Spicy Chicken Enchilada Bowl relies heavily on the quality of its ingredients. Shredded chicken, preferably from a rotisserie or freshly grilled, provides a savory base that absorbs the flavors of the enchilada sauce beautifully. Using black beans adds not only protein but also a creamy texture that complements the spices. Choosing a good-quality enchilada sauce can elevate the dish; look for one with a rich, balanced flavor profile to get that authentic taste.

The spices, particularly chili powder and cumin, play crucial roles in layering the flavor. Chili powder adds warmth and depth, while cumin introduces a slightly earthy quality. Be mindful when seasoning with salt and pepper; too much can overpower the other flavors. Adjust these seasonings to suit your palate, especially if you’re serving guests who may prefer milder or spicier dishes.

Baking and Assembly Tips

Baking the Spicy Chicken Enchilada Bowl at 350°F (175°C) is essential for even heating. For the best results, preheat your oven thoroughly before placing the dish inside. This ensures that the enchilada sauce simmers and coats the chicken evenly, resulting in a bubbling, cohesive dish. I recommend checking the bowl after 15 minutes; if the sauce starts to bubble and you see steam rising, it’s a good sign that it’s ready to serve soon.

When assembling the bowl, ensure that the rice, black beans, and corn are well-mixed before spreading in the baking dish. This mixture acts as a hearty base that holds everything together. If you prefer a crispy top, consider broiling the dish for an additional 2-3 minutes after baking, keeping a close eye to prevent burning.

Ingredients

Gather the following ingredients to make your Spicy Chicken Enchilada Bowl:

Ingredients

2 cups cooked chicken, shredded
1 cup enchilada sauce
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup corn, fresh or frozen
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 avocado, diced
1/2 cup shredded cheese (cheddar or Monterey Jack)
1/4 cup fresh cilantro, chopped
Lime wedges for serving

Make sure all ingredients are fresh for the best flavor.

Instructions

Follow these steps to create a scrumptious Spicy Chicken Enchilada Bowl:

Prepare the Base

In a large bowl, combine the cooked rice, black beans, and corn. Mix well and season with chili powder, cumin, salt, and pepper. Spread this mixture evenly into the bottom of a baking dish.

Add Chicken and Sauce

Layer the shredded chicken on top of the rice mixture. Pour the enchilada sauce evenly over the chicken, ensuring that it is well coated.

Bake the Bowl

Preheat your oven to 350°F (175°C) and bake the bowl for 20 minutes, or until everything is heated through and bubbly.

Finish with Toppings

Remove from the oven and let it rest for a few minutes. Top with diced avocado, shredded cheese, and fresh cilantro. Serve with lime wedges on the side for an extra zing!

Enjoy your delicious Spicy Chicken Enchilada Bowl!

Pro Tips

Feel free to mix in other vegetables like bell peppers or zucchini for added nutrition. Also, using leftover rotisserie chicken can save time and add extra flavor.

Serving Suggestions

The Spicy Chicken Enchilada Bowl is highly versatile when it comes to serving. I love to dish it up in individual bowls so each person can customize their toppings right at the table. In addition to diced avocado, consider adding sliced jalapeños for heat, diced tomatoes for freshness, or even a dollop of sour cream to balance the spice. Serve with lime wedges; squeezing fresh lime over the top enhances the dish's brightness significantly.

For a complete meal, pair the bowl with a side of tortilla chips and a fresh salsa. A simple pico de gallo made with diced tomatoes, onions, and cilantro can add a refreshing contrast to the richness of the bowl.

Make-Ahead and Storage Tips

If you're planning to prepare this dish ahead of time, consider prepping the chicken, rice, and beans the day before. Store individual components in airtight containers in the fridge. When ready to bake, mix them with the enchilada sauce and heat it all up in the oven. This make-ahead strategy makes weeknight dinners a breeze, especially during busy weeks.

Leftovers can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing the dish for up to 3 months. Just be aware that the texture of the avocado may change upon thawing, so it's best to add fresh avocado right before serving.

Questions About Recipes

→ Can I use tofu instead of chicken?

Absolutely! For a vegetarian option, substitute the chicken with marinated tofu or beans.

→ How can I make this dish spicier?

You can add jalapeños or a dash of hot sauce to increase the heat.

→ Can I prepare this bowl in advance?

Yes! You can assemble the bowl and then store it in the fridge for up to 2 days before baking.

→ What can I substitute if I don't have enchilada sauce?

You can use taco sauce or make a quick homemade sauce using tomato sauce with chili powder and cumin.