Chicken Taco Bowls

These chicken taco bowls are the best way to stretch leftover chicken or turkey, coming together in about 40 minutes for a quick, cheesy weeknight dinner.

Course dinner

Cuisine Chicken, Leftovers, Mexican, Turkey

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 379kcal

Author Jessy Freimann

Equipment

Ingredients

Rice Bowls:

2 cups cooked chicken or turkey shredded or roughly chopped
10 ounces rotel
1 cup frozen corn
14.5 ounces black beans drained and rinsed
1 packet taco seasoning
¼ cup water
1 package yellow rice prepared per package directions (I use Goya yellow rice)
2 cups shredded Mexican blen cheese or cheddar cheese

Avocado Crema:

1 ripe avocado peeled and pit removed
1 Tablespoon sour cream
2 Tablespoons lime juice or lemon
1 pinch Kosher salt
2 Tablespoons cilantro divided

Instructions

Preheat broiler to high but keep the rack in the middle position. Prepare yellow rice per the package directions so it can simmer while you prepare the rest of the ingredients. When it's done, set it aside for later.
In a skillet over medium heat, combine chicken, rotel, corn, black beans, taco seasoning and water.
Stir periodically until heated through and steaming.
While the rice and filling cook, make place avocado, sour cream, lemon juice salt and 1 tablespoon cilantro into the mini prep processor. Run the processor until the crema is fully combined and smooth.
In oven-safe bowls, place a layer of rice at the bottom of each tortilla bowl so that they're ½ full.
Top with a big scoop of the chicken filling. Sprinkle with shredded cheese.
Place the bowls uncovered in the oven on the middle rack for 5 minutes until the cheese is fully melted.
Drizzle with avocado crema and sprinkle with some leftover cilantro. Serve immediately.

Video

Notes

Drain the black beans well before adding them, so the filling isn't too loose or watery.
Cook the rice while the filling simmers so everything is ready to assemble at the same time.
Make the crema right before serving, since avocado browns quickly once cut. Use ripe avocados so they mash easily and blend smoothly without leaving lumps.
Taste the filling before assembling and adjust the taco seasoning to your preference.
Broil for the last minute if you want the cheese extra golden and bubbly.
Get creative- Add whatever toppings you love- Tomatoes, salsa, lettuce, hot sauce, tortilla chips- the world is your oyster!
Ingredients to prep ahead- Shred the chicken and cook the rice up to 2 days in advance and store in the fridge.
Leftovers and storage- Store the rice, filling, and cheese separately in the refrigerator for up to 3 days, and reheat each component on its own for the best texture.

Nutrition