Copycat Taco Bell Chicken Enchilada Bowl
Satisfy your Tex-Mex cravings with this irresistibly delicious Copycat Taco Bell Chicken Enchilada Bowl, a DIY version of a fast-food favorite that's perfect for family dinners or meal prep. This hearty bowl layers tender shredded chicken simmered in zesty enchilada sauce with fluffy rice, flavorful black beans, and a savory sprinkle of taco seasoning. Topped off with gooey melted Mexican cheese, cool sour cream, and a medley of fresh garnishes like cilantro, diced tomatoes, and optional jalapeños, this dish is a fiesta of flavors in every bite. Ready in just 30 minutes, this quick and easy recipe brings restaurant-inspired comfort food straight to your kitchen, all while letting you control the quality of your ingredients. Serve with a squeeze of fresh lime and get ready to enjoy a one-bowl wonder that's bursting with bold, authentic taste!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1.5 cups Enchilada sauce
- 2 cups White or brown rice, cooked
- 1 cup Black beans, drained and rinsed
- 2 teaspoons Taco seasoning
- 1 cup Shredded Mexican cheese blend
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Diced tomatoes
- 0.25 cup Sliced jalapeños (optional)
- 4 pieces Lime wedges for garnish
Instructions
Preheat a skillet over medium heat and add the shredded chicken.
Pour 1 cup of the enchilada sauce over the chicken and sprinkle with taco seasoning. Stir to coat and simmer for 5-7 minutes until fully heated through.
While the chicken heats, warm the black beans in a small saucepan over low heat for 3-5 minutes. Keep warm.
To assemble the bowls, start by evenly portioning the cooked rice into four individual serving bowls.
Spoon the enchilada-coated chicken over the rice in each bowl.
Top each bowl with a layer of black beans, followed by a drizzle of the remaining 0.5 cup of enchilada sauce.
Sprinkle a generous handful of shredded Mexican cheese blend on top of each bowl. If desired, microwave each bowl for 30 seconds to melt the cheese.
Add a dollop of sour cream to each bowl and garnish with chopped cilantro, diced tomatoes, and sliced jalapeños (if using).
Serve with a lime wedge for squeezing over the top, and enjoy your homemade Copycat Taco Bell Chicken Enchilada Bowl!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.3 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 291 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
