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30-Minute Chicken & Black Bean Enchilada Bowls

Shredded rotisserie chicken simmered in red enchilada sauce with black beans and corn, piled over rice and broiled with melty cheese — all the enchilada flavor, none of the rolling, in 30 minutes, about 38g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Quick-pickled red onion
  • 1/2 small red onion very thinly sliced
  • 1/2 cup white vinegar
  • 1 tbsp fresh lime juice
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
Enchilada chicken
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 (19 oz) can red enchilada sauce
  • 1 (15 oz) can black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 3 cups shredded rotisserie chicken from 1 small rotisserie chicken
  • 1/2 tsp ground cumin
  • Kosher salt and black pepper to taste
Bowls
  • 1 cup instant white rice uncooked, plus water per package directions
  • 1 cup shredded Mexican-blend cheese
  • 1 ripe avocado diced
  • 1/4 cup chopped fresh cilantro plus more for serving
  • Lime wedges and sour cream for serving

Equipment

  • Large deep skillet (12-inch)
  • Small saucepan with lid
  • 4 oven-safe bowls
  • Small bowl for pickling

Method
 

  1. In a small bowl, whisk the vinegar, lime juice, sugar, and salt until dissolved. Add the sliced red onion, toss to coat, and set aside to soften while you cook.
  2. Heat the olive oil in a large deep skillet over medium heat. Add the diced yellow onion and cook until softened, about 3 minutes. Stir in the garlic and cook 30 seconds, until fragrant.
  3. Pour in the enchilada sauce, then stir in the black beans and corn. Bring to a lively simmer and cook 5–7 minutes, until slightly thickened and bubbling.
  4. Stir the shredded rotisserie chicken, cumin, and a pinch of salt and pepper into the simmering sauce. Cook 3–4 minutes, until heated through and thick. Meanwhile, cook the instant rice in the saucepan per package directions (about 5 minutes), then fluff.
  5. Divide the rice among the oven-safe bowls and spoon the chicken-enchilada mixture over the top. Sprinkle the cheese evenly over each bowl and broil 2 minutes, until melted and bubbly. Watch closely — broilers move fast.
  6. Top each bowl with a tangle of pickled red onion, diced avocado, cilantro, and a squeeze of lime. Serve with sour cream and extra lime wedges.

Notes

Food safety: rotisserie chicken is already cooked — reheat everything to steaming (165°F). If cooking chicken from raw, strips must reach 165°F internally. Pickled onion keeps 1 week refrigerated. Leftovers 4 days refrigerated; not freezer-friendly. Protein ~38g/serving estimated from USDA FoodData Central; not lab-tested.