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High-Protein Chicken Enchilada Bowls

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  • Author: James Carter
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Flavorful and satisfying High-Protein Chicken Enchilada Bowls are easy to make for a healthy weeknight meal. Packed with chicken, beans, corn, and cheese, these bowls are customizable with your favorite toppings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes with green chilies, undrained
  • 1 1/4 cups enchilada sauce (red or green, your preference)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 4 cups cooked brown rice or quinoa
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Optional toppings: sliced avocado or guacamole, salsa, sour cream or Greek yogurt, chopped cilantro, jalapeño slices, lime wedges

Instructions

  1. 1. Prepare chicken: Pat dry and season chicken with salt and pepper. Dice into bite-sized pieces or cook whole and shred later.
  2. 2. Sauté aromatics: Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened (5-7 mins). Add garlic and cook for 1 minute until fragrant.
  3. 3. Cook chicken: Add chicken to skillet and cook until browned and cooked through (about 6-8 mins for diced chicken).
  4. 4. Add vegetables and spices: Stir in black beans, corn, and diced tomatoes with green chilies. Add chili powder, cumin, and smoked paprika. Stir to combine.
  5. 5. Incorporate enchilada sauce: Pour in enchilada sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes. If using whole chicken breasts, remove, shred, and return to skillet.
  6. 6. Assemble bowls: Divide cooked brown rice or quinoa among serving bowls.
  7. 7. Top with chicken mixture: Spoon the chicken and vegetable mixture over the rice or quinoa.
  8. 8. Add cheese: Sprinkle shredded cheese over the top.
  9. 9. Optional broiling: For melted cheese, broil for 1-2 minutes, watching carefully.
  10. 10. Add toppings: Garnish with optional toppings like avocado, salsa, sour cream, cilantro, jalapeños, and lime wedges.

Notes

Store cooled chicken mixture and rice/quinoa separately in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze portions of the chicken mixture (without cheese/fresh toppings) for up to 2-3 months. Reheat in microwave or on stovetop until heated through. Add fresh cheese and toppings before serving.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: Approximately 550-650 (depending on toppings)
  • Sugar: Approximately 8-12g
  • Sodium: Approximately 800-1200mg (depending on enchilada sauce and added salt)
  • Fat: Approximately 15-25g (depending on toppings)
  • Carbohydrates: Approximately 60-70g
  • Fiber: Approximately 10-15g
  • Protein: Approximately 40-50g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/easy-high-protein-chicken-enchilada-bowls-recipe-for-dinner/