Description
High-Protein Chicken Enchilada Bowls deliver all the cozy, spicy flavors of classic enchiladas without the fuss. Packed with chicken, beans, corn, and rice, this 20-minute dinner is easy, flavorful, and perfect for busy weeknights.
Ingredients
1 lb boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 packet (1 oz) taco seasoning
1 cup red enchilada sauce
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 cup cooked rice (or cauliflower rice for low-carb)
Toppings: shredded cheese, avocado, cilantro, lime
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add the chicken and taco seasoning. Cook for 5-7 minutes until the chicken is no longer pink.
2. Pour the enchilada sauce into the skillet. Add the black beans and corn. Stir everything together until combined and heated through.
3. Let the mixture simmer for 3-5 minutes to meld the flavors.
4. Divide the cooked rice among four bowls and spoon the chicken mixture over the top.
5. Add toppings: shredded cheese, avocado slices, cilantro, and lime juice. Serve immediately.
Notes
Use pre-cut chicken strips and store-bought sauce to save time.
For extra spice, use hot enchilada sauce or add diced jalapeños.
Meal prep friendly: store in the fridge up to 4 days or freeze the chicken-bean mixture for up to 3 months.
Vegetarian option: replace chicken with extra beans or plant-based chicken.
Don’t skip the lime juice—it brightens all the flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Bowl
- Method: Stovetop
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg