These Cheesy Chicken Enchilada Rice Bowls are the ultimate meal prep solution, combining savory Mexican flavors with the convenience of a dump and bake dinner. Tender chicken and fluffy jasmine rice cook together in a rich enchilada broth right inside individual bowls, making cleanup a breeze.
Topped with melted cheddar and a fresh, zesty black bean and corn salsa, these bowls are a healthy, filling option for lunch or dinner that stays delicious all week long.
Recipe Details
- Flavor Profile: The savory depth of red enchilada sauce infuses the rice and chicken, while the fresh lime and cilantro salsa adds a bright, zesty contrast to the melted cheese.
- Texture: You get perfectly cooked jasmine rice and tender chicken bites, topped with gooey cheese and the crisp crunch of fresh corn and peppers.
- Time: 15 minutes prep, 45 minutes bake time.
- Difficulty: Easy. It involves layering ingredients into bowls and baking.
What You’ll Need
To make this recipe, you will need 4 oven-safe meal prep containers (glass containers work best). You will also need a large baking sheet to hold the bowls while they cook and a medium bowl to mix the fresh salsa. The ingredients rely on lean chicken breast, aromatic jasmine rice, and pantry staples like enchilada sauce and canned beans.
Ingredient Notes
- Chicken Breast – You need 1.5 lbs of chicken breast. Cutting it into small pieces ensures it cooks through at the same rate as the rice and fits easily into the meal prep bowls.
- Jasmine Rice – This long-grain rice is perfect for this method because it becomes fluffy and absorbs the flavorful liquid without turning into mush.
- Enchilada Sauce – This provides the primary seasoning. You can use mild, medium, or hot red enchilada sauce depending on your preference.
- Chicken Broth – The broth cooks the rice and keeps the chicken juicy.
- Cheddar Cheese – A little melted cheese on top ties the whole bowl together.
- Black Beans & Corn – These hearty ingredients form the base of the fresh salsa. Make sure to rinse the beans well.
- Fresh Aromatics – Green onion, cilantro, and lime juice are essential for the salsa to cut through the savory richness of the baked bowls.
Add-ins and Substitutions
- Rice – Stick to white jasmine or long-grain white rice. Brown rice requires more liquid and a much longer cooking time, which would overcook the chicken.
- Cheese – Monterey Jack or a Mexican cheese blend works beautifully if you prefer a different melt.
- Spice – Add diced jalapeños to the salsa for an extra kick of heat.
- Sauce – Green enchilada sauce (salsa verde) can be used for a tangy twist on the flavor profile.
How to Make Cheesy Chicken Enchilada Rice Bowls
- Prep: Preheat the oven to 350 degrees F. Use a non-stick cooking spray on each of your 4 meal prep bowls (ensure they are oven-safe glass). Place the bowls on a large baking sheet for easy handling.
- Layer Rice and Chicken: In each bowl, place 1/4 cup of the uncooked jasmine rice. Top with 4 – 6 oz of chicken breast that has been cut into smaller pieces.
- Add Liquids: Now add 1/4 cup enchilada sauce to each bowl, and top with 1/2 cup chicken broth to each bowl. Give the mixture a stir to ensure the rice is submerged and the sauce is distributed.
- Bake: Bake for 40 minutes. Check on the bowls by giving each one a stir. The broth should be completely absorbed and the rice tender. You may need to cook an extra 5 minutes (depending on the oven).
- Melt Cheese: Top each bowl with a few tablespoons of shredded cheddar cheese. Place the tray back in the oven for another 3-5 minutes or until the cheese is melty.
- Make Salsa: Meanwhile, make the black bean and corn salsa while the bowls are baking. Strain the black beans and corn, and rinse with water. Add the chopped tomatoes, onion, and cilantro. Top with lime juice and sea salt. Give the mixture a stir.
- Finish: Remove the bowls from the oven and let them sit until cool (or you can also eat them after about 10 minutes). The rice will continue to cook a bit as it sits, which is good! You can add the black bean and corn salsa right away, or store it separately.
Pro Tip: Stirring the bowls before baking and again at the 40-minute mark is crucial. This ensures the rice cooks evenly and doesn’t clump together at the bottom of the dish.
Recipe Tips
- Container Safety: Ensure your meal prep containers are oven-safe. Glass containers are typically the best option. Do not use plastic lids in the oven.
- Chicken Size: Cut the chicken into uniform, bite-sized pieces (about 1 inch). Large chunks might not cook through fully in the time it takes the rice to finish.
- Rice Type: Do not use instant rice (it will be mushy) or brown rice (it will be crunchy). Standard dry Jasmine rice is the correct choice for these liquid ratios.
FAQs
- Can I freeze these? Yes, you can freeze the baked bowls (without the fresh salsa). Thaw in the fridge overnight before reheating.
- Why is my rice crunchy? This usually happens if the liquid evaporated too quickly or the foil wasn’t tight enough (if you covered them). Give it a stir and let it rest; the residual steam often finishes the job.
- How do I store the salsa? If you are meal prepping for the week, you can store the salsa in small separate containers or place it right on top of the cooked, cooled chicken mixture.
Serving Suggestions
- Toppings: Add sliced avocado or a dollop of sour cream right before eating.
- Chips: Serve with tortilla chips to scoop up the fresh salsa.
- Greens: Serve the contents of the bowl over a bed of shredded lettuce for a salad version.
Make This Recipe in Advance
- Meal Prep: If storing for meal prep, let the bowls cool completely, then top with a lid and refrigerate. They will hold up in the fridge for about 5 days.
- Reheating: Reheat in the microwave for 2-3 minutes until hot. The salsa is delicious warm or cold.
Cheesy Chicken Enchilada Rice Bowls
- Total Time: 1 hour
- Yield: 4 Meal Prep Bowls 1x
Description
These Cheesy Chicken Enchilada Rice Bowls are the ultimate meal prep solution, combining savory Mexican flavors with the convenience of a “dump and bake” dinner. Tender chicken and fluffy Jasmine rice cook together in a rich enchilada broth right inside individual bowls, making cleanup a breeze. Topped with melted Cheddar and a fresh, zesty black bean and corn salsa, these bowls are a healthy, filling option for lunch or dinner that stays delicious all week long.
Ingredients
The Bowls (Divide among 4 containers)
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1 cup dry Jasmine rice (1/4 cup per bowl)
- 1 cup red enchilada sauce (1/4 cup per bowl)
- 2 cups chicken broth (1/2 cup per bowl)
- 1/2 cup shredded Cheddar cheese
The Black Bean & Corn Salsa
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen/thawed)
- 1/2 cup diced tomatoes
- 1/4 cup green onions, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon sea salt
Instructions
Prep
Preheat oven to 350°F (175°C). Spray 4 oven-safe glass meal prep containers with non-stick spray. Place them on a large baking sheet for easy handling.
Layer
In each bowl, place 1/4 cup of uncooked Jasmine rice. Top with a portion of the chopped chicken pieces (approx. 4–6 oz per bowl).
Add Liquids
Pour 1/4 cup enchilada sauce and 1/2 cup chicken broth into each bowl.
Stir
Stir the contents of each bowl gently to ensure the rice is submerged and the sauce is distributed.
Bake
Bake for 40 minutes.
Check
Carefully give each bowl a stir. The broth should be fully absorbed and the rice tender. If rice is still crunchy, bake for 5 more minutes.
Melt Cheese
Sprinkle a few tablespoons of Cheddar cheese over each bowl. Bake for another 3–5 minutes until melted.
Make Salsa
While bowls bake, combine the rinsed black beans, corn, diced tomatoes, green onion, cilantro, lime juice, and sea salt in a medium bowl. Mix well.
Finish
Remove bowls from oven and let them cool for 10 minutes (the rice will finish steaming as it sits). Top with the fresh salsa right before eating or store salsa in separate small containers.
Notes
Container Safety: Ensure your containers are oven-safe glass. Do not use plastic lids or containers in the oven!
Rice Choice: Use standard dry Jasmine or long-grain white rice. Do not use instant rice (it will turn to mush) or brown rice (it won’t cook through in time).
Chicken Size: Cut the chicken into small, uniform bite-sized pieces so they cook through at the same rate as the rice.
Storage: These stay fresh in the fridge for up to 5 days. Reheat in the microwave for 2–3 minutes. The salsa tastes great cold or warm!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner / Meal Prep
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 Bowl (with salsa)
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 95mg
Keywords: chicken enchilada bowls, meal prep chicken recipes, dump and bake dinner, healthy lunch ideas, rice bowl recipes, gluten free meal prep, easy mexican chicken
