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Chicken Enchilada Bowl

A delicious and easy Chicken Enchilada Bowl featuring lean chicken, quinoa or brown rice, beans, and veggies, topped with enchilada sauce for a flavorful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean chicken breast
  • 1 cup quinoa or brown rice
  • 1 can black beans, rinsed and drained
  • 1 cup corn
  • 1 cup diced tomatoes
  • 1 cup enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1 cup shredded cheese (optional) For topping
  • to taste Sliced avocado and fresh cilantro For garnish

Method
 

Preparation
  1. Cook the quinoa or brown rice according to package instructions. Set it aside.
  2. Dice the chicken breast into bite-sized pieces.
Cooking
  1. In a large skillet, cook the chicken over medium heat until it’s browned and fully cooked, about 5-7 minutes.
  2. Add the cumin, chili powder, salt, and pepper to the chicken. Stir to combine.
  3. Mix in the black beans, corn, diced tomatoes, and enchilada sauce. Let everything simmer for about 5 minutes until heated through.
Serving
  1. In bowls, layer the cooked quinoa or rice first, then top with the chicken mixture.
  2. Sprinkle shredded cheese on top if desired, and add sliced avocado and fresh cilantro for garnish.

Notes

Use cooked rotisserie chicken for a quicker meal. Add other vegetables like bell peppers or zucchini for extra nutrition. Adjust spices to suit your taste. Can be stored in the fridge for 3-4 days or frozen for up to 2 months. Can prepare ahead of time and heat when ready to serve.