High-Protein Chicken Enchilada Bowls

Enjoy a satisfying dish packed with tender shredded chicken, hearty black beans, and colorful vegetables, all drizzled with zesty enchilada sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Base

2 cups Rice or quinoa Cooked according to package instructions

Filling

2 cups Shredded chicken Use pre-cooked rotisserie chicken for quicker preparation
1 can Black beans Rinse canned beans before use
2 cups Vibrant veggies (e.g., bell peppers, onion) Chopped
1 cup Enchilada sauce Adjust salt based on sauce's saltiness
to taste Salt and pepper For seasoning

Method

Preparation

Cook rice or quinoa according to package instructions.
In a large bowl, combine shredded chicken, black beans, and chopped veggies.
Drizzle with enchilada sauce and mix well.
Serve the chicken mixture over rice or quinoa.
Season with salt and pepper to taste.

Notes

For a vibrant look, layer the rice or quinoa first, then pile on the chicken and bean mixture. Top with chopped fresh cilantro, sliced avocados, or a sprinkle of cheese for extra deliciousness. Store leftovers in an airtight container up to 3-4 days.