In a large skillet over medium heat, add a drizzle of oil, then toss in chopped bell peppers and onions. Sauté for 5–7 minutes until translucent and tender.

Add cooked shredded chicken and taco seasoning to the skillet with the sautéed vegetables. Stir and cook for an additional 3–4 minutes.

Mix in black beans, corn, and enchilada sauce, stirring well. Allow to simmer for 5 minutes.

While simmering, cook rice or quinoa according to package instructions. Fluff once cooked.

Scoop rice or quinoa into each bowl and top with chicken mixture, distributing evenly.

Add fresh toppings like diced tomatoes, avocado slices, or a dollop of sour cream.