Chicken Enchilada Bowls

Delicious Chicken Enchilada Bowl topped with cheese and fresh ingredients

Chicken Enchilada Bowls

Delicious and satisfying Chicken Enchilada Bowls filled with shredded chicken, beans, and cottage cheese, enveloped in zesty enchilada sauce, perfect for quick dinners or meal prep.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 380

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded For best flavor, use leftover rotisserie or grilled chicken.
1 cup cottage cheese Can substitute with Greek yogurt or cream cheese.
1 cup enchilada sauce Ensure it is gluten-free if needed.
1 cup cooked rice
1 cup black beans, rinsed and drained Frozen beans can be used.
1 cup corn, drained Frozen corn works well for convenience.
1 teaspoon chili powder Adjust according to spice preference.
1 teaspoon cumin
to taste Salt and pepper

Toppings

shredded cheese Experiment with Monterey Jack or pepper jack.
avocado Diced.
cilantro Fresh.
lime wedges

Method

Preparation

In a large bowl, combine shredded chicken, cottage cheese, enchilada sauce, cooked rice, black beans, corn, chili powder, cumin, salt, and pepper. Mix until well combined.
Divide the mixture into separate bowls.
Top with your choice of shredded cheese, diced avocado, fresh cilantro, and a squeeze of lime.
Serve warm or refrigerate for meal prep.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze individual portions for up to 3 months.