High-Protein Chicken Enchilada Bowls
Delicious and nutritious High-Protein Chicken Enchilada Bowls packed with flavor and protein from chicken and beans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup enchilada sauce
- 1 cup cooked brown rice or quinoa
- 1 cup shredded cheese (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Combine the shredded chicken, black beans, corn, cooked rice or quinoa, chili powder, cumin, salt, and pepper in a large bowl. Mix well.
- Preheat the oven to 350°F (175°C).
- Spoon the chicken mixture into a baking dish. Pour the enchilada sauce over the top and sprinkle with cheese if desired.
- Bake for 20-25 minutes or until heated through and cheese is melted.
- Serve hot, garnished with chopped cilantro.
Notes
You can top with extra chopped cilantro, diced avocado, or sour cream for added flavor. Store leftovers in an airtight container for 3 to 5 days or freeze for up to three months.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg