Go Back
High protein chicken enchilada bowl with toppings and garnishes

High Protein Chicken Enchilada Bowls

A nutritious and delicious meal option packed with protein from chicken and black beans, perfect for quick weeknight dinners or meal prepping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 can black beans, rinsed and drained
  • 1 cup corn, canned or frozen
  • 1 cup enchilada sauce Choose mild or spicy based on preference.
  • 1 cup cooked rice or quinoa Can substitute with brown rice.
  • 1 cup shredded cheese (cheddar or Mexican blend)
Toppings
  • Favorite toppings (sour cream, avocado, cilantro, etc.) Customize based on preference.

Method
 

Preparation
  1. In a large mixing bowl, combine the shredded chicken, black beans, corn, and enchilada sauce. Stir until well mixed.
  2. In serving bowls, layer cooked rice or quinoa as the base.
Assembly
  1. Top the rice with the chicken mixture.
  2. Sprinkle shredded cheese over the top.
  3. Add your favorite toppings to finish.
Serving
  1. Serve immediately or store in meal prep containers for quick lunches.

Notes

If you have leftovers, store them in airtight containers in the refrigerator for up to 3-4 days. For freezing, store layers separately. Thaw overnight in the fridge and reheat before serving.