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A delicious plate of High-Protein Chicken Enchilada Bowl Easy and Quick

High-Protein Chicken Enchilada Bowl Easy and Quick

A delicious and nutritious chicken enchilada bowl packed with protein and flavor, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g cooked chicken, shredded
  • 240 g black beans, rinsed and drained
  • 150 g corn, frozen or canned
  • 150 g diced tomatoes
  • 75 g diced bell peppers
  • 75 g diced onion
  • 1 tbsp taco seasoning
  • 240 ml enchilada sauce
  • 100 g shredded cheese
  • 10 g Fresh cilantro for garnish
  • 150 g Cooked rice or quinoa

Equipment

  • Large Skillet

Method
 

  1. Heat a splash of oil in a large skillet over medium heat. Sauté diced onion and bell peppers until softened, about 5 minutes.
  2. Add shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and half the enchilada sauce. Stir well to combine, heating through for another 5-7 minutes.
  3. Place your cooked rice or quinoa as a base in serving bowls. Top generously with the chicken mixture.
  4. Pour the remaining enchilada sauce over the top and sprinkle cheese, if desired.
  5. Garnish with fresh cilantro and serve warm.

Notes

Feel free to customize the ingredients with your favorite toppings or use leftover proteins to make it even quicker.