High-Protein Chicken Enchilada Bowls
Delicious and nutritious High-Protein Chicken Enchilada Bowls, perfect for lunch or dinner with a balanced mix of chicken, beans, and cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
Scale
- 2 chicken breasts, cooked and shredded
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup cooked rice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, black beans, corn, enchilada sauce, rice, chili powder, cumin, salt, and pepper in a large mixing bowl.
- Spread the mixture into a baking dish and top with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh cilantro if desired. Serve and enjoy!
Notes
For added flavor, consider topping with avocado, sour cream, or salsa. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 70mg