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–+ servings

High-Protein Chicken Enchilada Bowls

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These quick, customizable enchilada bowls are packed with protein from shredded chicken and black beans, layered over rice or quinoa, then topped with enchilada sauce and melted cheese. Perfect for weeknights or meal-prep, they're ready in 30 minutes and easy to adjust for your taste or dietary needs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded chicken
  • 1 can black beans drained and rinsed
  • 1 cup enchilada sauce
  • 1 cup cooked brown rice or quinoa
  • 1 cup corn optional
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • fresh cilantro for garnish, optional

Equipment

  • Large mixing bowl
  • Spoon or spatula
  • Microwave or oven
  • Serving bowls

Method
 

  1. In a large mixing bowl, add the shredded chicken, black beans, cooked rice or quinoa, corn (if using), cumin, chili powder, salt, and pepper.
  2. Mix the ingredients together until everything is evenly combined.
  3. Evenly portion the mixture into four serving bowls.
  4. Spoon enchilada sauce over the contents of each bowl and scatter shredded cheese on top.
  5. Heat the bowls in the microwave until warmed through and the cheese is melted, or bake at 350°F (175°C) for roughly 20 minutes.
  6. Finish with fresh cilantro on top, if desired, and serve while hot.

Nutrition

Calories: 485kcal

Notes

You can substitute rotisserie chicken to save time or use leftover cooked chicken. To make this vegetarian, swap the chicken for extra beans or roasted vegetables, and for a vegan bowl, use dairy-free cheese or omit the cheese. These bowls reheat well and can be portioned ahead for meal prep—store them in the fridge for up to three days or freeze without cheese and toppings for longer storage. Adjust the spice by adding jalapeños or using a spicier enchilada sauce. Serve with avocado, sour cream, or salsa for extra flavor.

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