Green Enchiladas Rice Bowl with Chicken, Rice, and Fresh Toppings

Ingredients

• 2 cups cooked chicken breast, shredded
• 2 cups cooked white or brown rice
• 1 1/2 cups green enchilada sauce
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/2 cup sliced radishes
• 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
• 1 lime, cut into wedges
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste