Why Make This Recipe
High-Protein Chicken Enchilada Bowls are perfect for anyone who loves a hearty, nutritious meal. This dish is packed with protein from the chicken and beans, making it great for a post-workout meal or a filling lunch. It’s easy to prepare, delicious, and provides a wonderful blend of flavors. Plus, it’s customizable to suit your taste!
How to Make High-Protein Chicken Enchilada Bowls
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup enchilada sauce
- 1 cup cooked brown rice or quinoa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream or Greek yogurt for serving (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- In a baking dish, layer the cooked brown rice or quinoa at the bottom.
- Spoon the chicken mixture over the rice or quinoa.
- Top with shredded cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Serve warm, garnished with chopped cilantro and a dollop of sour cream or Greek yogurt if desired.
How to Serve High-Protein Chicken Enchilada Bowls
To serve, simply scoop out portions of the chicken enchilada mixture onto plates or bowls. You can add more toppings based on your preference, such as avocado, jalapeños, or extra cilantro. These bowls are filling on their own but can be paired with a side salad for a complete meal.
How to Store High-Protein Chicken Enchilada Bowls
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for about 3-4 days. You can also freeze the bowls for longer storage. Just make sure to use a freezer-safe container. To reheat, simply pop them in the oven or microwave until warmed through.
Tips to Make High-Protein Chicken Enchilada Bowls
- Use rotisserie chicken for a quicker option if you’re short on time.
- Don’t forget to taste the mixture before baking. Adjust the spices according to your liking.
- Add more veggies like bell peppers or spinach for extra nutrition.
Variation
You can easily change this recipe to suit different dietary preferences. For a vegetarian option, omit the chicken and use more beans or add lentils. You can also swap the cheese for a dairy-free alternative.
FAQs
Can I use fresh chicken instead of cooked chicken?
Yes, you can use raw chicken. Just cook it thoroughly before shredding it and mixing with the other ingredients.Is this recipe spicy?
The level of spice depends on the enchilada sauce used. You can choose mild, medium, or hot sauce based on your taste preference.Can I make this recipe ahead of time?
Yes, you can prepare the ingredients in advance and assemble the bowls before baking. Just add a few extra minutes to the baking time if you’re refrigerating it before cooking.
High-Protein Chicken Enchilada Bowls
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
High-Protein Chicken Enchilada Bowls are a delicious, nutritious option packed with lean chicken, beans, and whole grains. They’re perfect for post-workout meals, meal prep, or quick weeknight dinners.
Ingredients
2 cups cooked chicken, shredded
1 can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup enchilada sauce
1 cup cooked brown rice or quinoa
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chopped cilantro for garnish
Sour cream or Greek yogurt for serving (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
3. In a baking dish, layer the cooked brown rice or quinoa at the bottom.
4. Spoon the chicken mixture over the rice or quinoa.
5. Top with shredded cheese.
6. Bake in the preheated oven for about 20–25 minutes, or until the cheese is melted and bubbly.
7. Serve warm, garnished with chopped cilantro and a dollop of sour cream or Greek yogurt if desired.
Notes
Taste and adjust spice levels before baking.
Add chopped veggies like spinach or bell peppers for extra nutrients.
Store leftovers in airtight containers for up to 4 days.
Great for meal prep or make-ahead lunches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 85mg
Keywords: chicken enchilada bowls, high-protein meal, enchilada bowl recipe, healthy dinner, post-workout meal
for more recipes follow me in pinterest