When it comes to satisfying, flavorful, and hearty meals, a build your own bowl never disappoints. But have you ever tried one with a unique twist like this? Introducing the Elote Chicken Enchilada Bowl, a mouthwatering combination of tender chicken in a flavorful enchilada sauce, a creamy elote-inspired corn and all the classic burrito bowl fixings. This recipe is a celebration of Mexican street food flavors, and it’s sure to become a family favorite.
What is elote?
Elote (pronounced eh-loh-tay) is Mexican street corn. In Mexico, elote means an ear of corn, and is made with grilled corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and cilantro. Elotes are commonly sold from street carts in Mexico as hot dogs are in New York City. They are SOOO good!! One of my favorite treats while traveling in Mexico.
The Elote Chicken Enchilada Bowl combines the vibrant flavors of Mexican street food with the convenience of a burrito bowl! You may be surprised that this bowl does not have a dressing on it. My boys wanted to know where the ranch was when I first served it. With the creamy elote corn and the saucy chicken, I don’t think it is needed, but you could add some Buttermilk Ranch if you disagree. That dressing is so good!
Enchilada Sauce
I use this Homemade Red Enchilada Sauce recipe for this dish. It is easy to make and very rich and flavorful. You can of course use a can of enchilada sauce from the store. If I use a store bought sauce, I like to add some additional seasonings for flavor. I added that note in the recipe.
Also, these Super Easy Pickled Onions are delicious on this bowl. I highly recommend making a batch. You can use them on sandwiches, tacos, salads, and other bowls. They are a staple in my fridge!
Elote Chicken Enchilada Bowl
Description
Elote Chicken Enchilada Bowl, a mouthwatering combination of tender chicken in a flavorful enchilada sauce, a creamy elote-inspired corn and all the classic burrito bowl fixings.
Ingredients
CHICKEN:
1 pound boneless skinless chicken thighs
Salt and pepper
1 (14 oz) can black or pinto beans, drained and rinsed
1 recipe of Homemade Red Enchilada Sauce (or 1 can of enchilada sauce + 2 teaspoons garlic powder, 1 1/2 teaspoons cumin, 1 1/2 teaspoons chili powder, salt to taste and juice of 1 lime )
ELOTE CORN:
1 (10 oz) packages frozen corn, thawed in the microwave
1/2 cup cotija (Mexican cheese similar to feta) or feta
3 Tablespoons light mayo
Juice of 1 lime
3/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt to taste
SALAD:
2 heads of romaine, thinly sliced
Pickled Onions
Tortilla Chips
Optional Toppings:
Tomatoes, diced or fresh pico de Gallo
Avocado, cubed
cilantro, chopped
lime wedge (to squeeze over salad)
cotija cheese or feta to sprinkle on top
Instructions
CHICKEN:
Heat a non-stick skillet over medium-high heat.
Once hot, add a little olive oil.
Pat the chicken dry with paper towels. Season with salt and pepper.
Sear the chicken on both sides for 5-6 minutes each, or until cooked through.
Remove the chicken and dice into small pieces. Add the chicken back to the pan.
Add the enchilada sauce, and beans.. Bring it to a simmer to warm the sauce through. No need to cook longer than that.
ELOTE CORN:
Mix all ingredients in a medium bowl.
Bowls:
In salad bowls, add a little lettuce. Top with the chicken, elote corn, pickled onions, cilantro, and crushed tortilla chips.
Recipe Source: Adapted from Layers Of Happiness
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