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–+ servings

High Protein Chicken Enchilada Bowls

A delicious and nutritious meal packed with protein, featuring shredded chicken, black beans, and fresh vegetables.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup cooked brown rice
  • 1 each avocado, diced
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Lime wedges for serving

Equipment

  • oven
  • skillet
  • mixing bowl
  • baking dish
  • saucepan

Method
 

  1. Prepare the chicken by shredding it into bite-sized pieces. If using raw chicken, cook it thoroughly until it reaches an internal temperature of 165°F (75°C) before shredding.
  2. Make the enchilada sauce by combining diced tomatoes, chili powder, cumin, and garlic powder in a saucepan. Simmer over medium heat for 10 minutes.
  3. In a large mixing bowl, combine the shredded chicken, black beans, corn, and enchilada sauce. Mix well until evenly coated.
  4. Spread the cooked brown rice evenly across the bottom of a 9x13 inch baking dish.
  5. Pour the chicken mixture over the rice and sprinkle shredded cheddar cheese on top. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until the cheese is melted and bubbly.
  6. Let cool for a few minutes, then top with diced avocado and chopped cilantro before serving.

Nutrition

Calories: 350kcalProtein: 30gSodium: 600mg

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