High-Protein Chicken Enchilada Bowls
A vibrant and satisfying bowl filled with juicy shredded chicken, zesty black beans, sweet corn, and enchilada sauce, perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1/2 cup diced bell peppers
- 1/2 cup diced onion
- 1 tablespoon taco seasoning
- 1 cup enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
- Cooked rice or quinoa (for serving)
Instructions
- Heat the skillet: Start by adding a splash of oil to a large skillet over medium heat.
- Sauté your veggies: Add the diced onion and bell peppers to the skillet. Sauté for about 5 minutes or until they are softened and fragrant.
- Combine the goodness: Stir in your shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and half of the enchilada sauce. Mix well and allow it to heat through for an additional 5-7 minutes.
- Prepare your base: While the mixture is heating, grab your cooked rice or quinoa and place it in serving bowls as a base.
- Assemble with love: Once everything is heated, top each bowl generously with the chicken mixture.
- Add more flavor: Pour the remaining enchilada sauce over the top and sprinkle cheese if desired for that delicious, melty finish.
- Garnish and serve: Finish with fresh cilantro for a pop of color and flavor. Serve warm and enjoy every bite!
Notes
Use rotisserie chicken for quicker preparation. Adjust spice with mild or hot taco seasoning. Can be made vegetarian with lentils.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 80mg