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High Protein Chicken Enchilada Bowls - A Bold, Satisfying Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked shredded chicken (rotisserie or poached; about 4 cups)
  • Enchilada sauce (red preferred; 2 cups, store-bought or homemade)
  • Cooked rice, quinoa, or cauliflower rice (4 cups cooked)
  • Black beans (1 can, drained and rinsed)
  • Corn kernels (1 cup; frozen, fresh, or canned)
  • Red onion (1 small, finely diced)
  • Bell pepper (1 large, diced)
  • Olive oil or avocado oil
  • Garlic (2–3 cloves, minced)
  • Ground cumin
  • Chili powder or chipotle powder
  • Salt and black pepper
  • Shredded cheese (Mexican blend, cheddar, or Monterey Jack; optional)
  • Plain Greek yogurt or sour cream (for topping)
  • Fresh cilantro (chopped)
  • Lime (cut into wedges)
  • Avocado (optional, sliced or diced)
  • Pickled jalapeños or fresh jalapeño (optional)

Method
 

  1. Prep the base: Cook your base of choice. For rice, use a 1:2 ratio of rice to water and simmer until tender. For quinoa, rinse and cook in broth for extra flavor. For cauliflower rice, sauté in a little oil until just tender.
  2. Sauté the veggies: Warm a large skillet over medium heat. Add a drizzle of oil, then the onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds, stirring.
  3. Season it up: Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, and a pinch of salt and pepper. Stir until fragrant. Adjust spices to taste.
  4. Add the chicken and beans: Stir in shredded chicken and black beans. Mix well so everything is evenly distributed.
  5. Pour in the enchilada sauce: Add the sauce and bring to a gentle simmer. Let it bubble for 3–5 minutes to warm through and thicken slightly. If it’s too thick, splash in a little water or broth.
  6. Fold in the corn: Add the corn and cook 1–2 minutes more. Taste and adjust salt, pepper, and heat level.
  7. Assemble the bowls: Spoon the base into bowls. Top with the chicken enchilada mixture.
  8. Add toppings: Sprinkle cheese if using so it melts slightly. Finish with a dollop of Greek yogurt or sour cream, cilantro, avocado, and jalapeños. Squeeze fresh lime over the top.
  9. Serve: Mix as you eat so every bite has sauce, protein, and texture. Add hot sauce if you want more kick.