High-Protein Chicken Enchilada Bowls
A flavorful and satisfying high-protein meal featuring shredded chicken, beans, and wholesome ingredients, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Microwaving or Baking
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Ingredients
Scale
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup enchilada sauce
- 1 cup cooked brown rice or quinoa
- 1 cup corn (optional)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Combine shredded chicken, black beans, cooked rice or quinoa, corn, cumin, chili powder, salt, and pepper in a large bowl.
- Stir until well mixed.
- Divide the mixture into serving bowls.
- Pour enchilada sauce over the top of each bowl and sprinkle with shredded cheese.
- Microwave until heated through and the cheese is melted, or bake at 350°F (175°C) for about 20 minutes.
- Garnish with fresh cilantro if desired and serve warm.
Notes
Customize the beans and spices to suit your taste. Consider adding toppings like avocado or sour cream for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg