High-Protein Chicken Enchilada Bowls
Delicious and nutritious high-protein chicken enchilada bowls that are perfect for muscle maintenance and family-friendly meals.
- 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 cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup enchilada sauce
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1 cup cooked rice or quinoa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Combine the shredded chicken, black beans, corn, cooked rice or quinoa, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Mix half of the enchilada sauce with the chicken mixture until well combined in a separate bowl.
- Preheat the oven to 350°F (175°C).
- Spread the chicken mixture in a baking dish and pour the remaining enchilada sauce over the top.
- Sprinkle the shredded cheese evenly over the mixture.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh cilantro and serve with sour cream or Greek yogurt if desired.
Notes
Feel free to add vegetables like bell peppers or onions for added nutrition. For a healthier option, use low-fat cheese or a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://orcarecipes.com/protein-packed-chicken-enchilada-bowls/