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Delicious Chicken Enchilada Bowl topped with fresh ingredients

Chicken Enchilada Bowl

A warm and flavorful Chicken Enchilada Bowl packed with chicken, grains, veggies, and topped with cheese. Perfect for a quick and customizable dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean chicken breast
  • 1 cup quinoa or brown rice
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1 cup diced tomatoes
  • 1 cup enchilada sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • 1 cup shredded cheese (optional)
  • Chopped avocado for garnish
  • Fresh cilantro for garnish

Method
 

Cooking
  1. Sauté the chicken in a pan until cooked through. Remove it and chop it into pieces.
  2. In the same pan, cook the quinoa or rice.
  3. Add the black beans, corn, diced tomatoes, and enchilada sauce to the pan.
  4. Season with cumin, chili powder, salt, and pepper. Stir in the chopped chicken and mix everything well.
  5. If you’re feeling cheesy, sprinkle with cheese and serve hot.

Notes

For a different flavor profile, you can swap protein (e.g., ground turkey or shredded beef) and customize with toppings (e.g., jalapeños for spice). Leftovers can be stored in the fridge for 3-4 days or frozen for 3 months.