Print

Chicken Enchilada Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and wholesome Chicken Enchilada Bowl that wraps you in the cozy embrace of home-cooked goodness.

Ingredients

Scale
  • 1 pound lean chicken breast
  • 1 cup quinoa or brown rice
  • 1 can black beans, rinsed and drained
  • 1 cup corn
  • 1 cup diced tomatoes
  • 1 cup enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • To taste Salt and pepper
  • 1 cup shredded cheese (optional)
  • Sliced avocado and fresh cilantro for garnish

Instructions

  1. Start by rinsing your quinoa or brown rice under cold water. In a medium saucepan, combine 1 cup of your chosen grain with 2 cups of water. Bring it to a boil, then reduce heat to low, cover, and let it simmer for about 15-20 minutes until fluffy. Set aside and let it rest.
  2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Season your chicken breast with salt, pepper, cumin, and chili powder, then add it to the hot skillet. Sauté for about 6-8 minutes, or until the chicken is cooked through and golden. Remove from heat and let it cool slightly before shredding it with two forks.
  3. Combine the cooked quinoa or rice, shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce in a large mixing bowl. Season with a bit more salt and pepper to taste. Mix everything together until well combined.
  4. Pour the mixture back into the skillet and let it simmer over medium heat for about 5-7 minutes, just enough to meld all those delicious flavors together.
  5. If you’re a cheese lover, sprinkle shredded cheese over the top of your mixture, cover, and let it melt for an additional 2-3 minutes.
  6. Once everything is warmed through, serve your Chicken Enchilada Bowl in individual bowls. Dress it up with sliced avocado and fresh cilantro.

Notes

Leftovers keep well in the fridge for up to 3 days, and can be reheated easily.

Nutrition

Find it online: https://thestationrecipes.com/chicken-enchilada-bowl-recipe/

Scroll to Top