High-Protein Chicken Enchilada Bowls
A nutritious twist on classic enchiladas, packed with tender chicken, black beans, and vibrant corn, perfect for quick weeknight dinners.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings 1x
- Category: Main Course
- Method: Mixing and Layering
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup enchilada sauce
- 1 cup cooked brown rice or quinoa
- 1 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes, cumin, salt, and pepper. Mix gently.
- In serving bowls, layer cooked rice or quinoa at the bottom.
- Top the rice or quinoa with the chicken mixture and pour enchilada sauce over each bowl.
- Sprinkle cheese on top, add avocado slices, and garnish with cilantro.
- Serve immediately while warm.
Notes
Feel free to customize with different proteins and add jalapeños for extra heat. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 75mg