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