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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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
Directions
Step 1
Preheat a skillet over medium heat and add the shredded chicken.
Step 2
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.
Step 3
While the chicken heats, warm the black beans in a small saucepan over low heat for 3-5 minutes. Keep warm.
Step 4
To assemble the bowls, start by evenly portioning the cooked rice into four individual serving bowls.
Step 5
Spoon the enchilada-coated chicken over the rice in each bowl.
Step 6
Top each bowl with a layer of black beans, followed by a drizzle of the remaining 0.5 cup of enchilada sauce.
Step 7
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.
Step 8
Add a dollop of sour cream to each bowl and garnish with chopped cilantro, diced tomatoes, and sliced jalapeños (if using).
Step 9
Serve with a lime wedge for squeezing over the top, and enjoy your homemade Copycat Taco Bell Chicken Enchilada Bowl!
Nutrition Facts
| Serving size | (2138.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2878.6 |
| Total Fat 124.0g | 0% |
| Saturated Fat 64.1g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 719.5mg | 0% |
| Sodium 5169.3mg | 0% |
| Total Carbohydrate 200.9g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 21.0g | |
| Protein 243.0g | 0% |
| Vitamin D 56.8IU | 0% |
| Calcium 2156.9mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 3017.2mg | 0% |
Source of Calories