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Chicken Enchilada Bowls

Total Time25 mins
Servings: 4 servings
Author: Liv


  • 1 tablespoon cooking oil
  • 1 large onion chopped
  • 1 bell pepper chopped
  • 2 tablespoons taco seasoning
  • 10 oz. enchilada sauce
  • 10 oz. can diced tomatoes & green chiles (can sub plain diced tomatoes)
  • 15 oz. can black beans, drained and rinsed
  • 1/2 cup frozen corn or 8 oz. can corn, drained
  • 3 cups cooked chicken (use rotisserie to save time)
  • 1 cup kale,¬†finely chopped
  • Serve on top of: cooked rice or quinoa (or even baked sweet potatoes)


  • Start cooking brown rice or other grain, if using, according to package directions.
  • In a large saucepan or skillet, saut√© onion and bell pepper over medium-low heat for 5-7 minute until soft (and any other veggies you'd like to add).
  • Add taco seasoning, enchilada sauce, diced tomatoes, black beans, corn, chicken, and chopped kale. Heat mixture on medium or medium-low until it's warmed through and kale has wilted, for 10 more minutes. Serve over brown rice, quinoa, or sweet potatoes.