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High-Protein Chicken Enchilada Bowls

High-Protein Chicken Enchilada Bowls

High-Protein Chicken Enchilada Bowls are your new go-to for a delicious, satisfying, and incredibly easy meal perfect for busy weeknights. This recipe delivers all the classic enchilada flavors in a deconstructed bowl format, making it a healthy and convenient choice for anyone looking for a flavorful and filling experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and freshly ground black pepper to taste
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (15-ounce) can corn drained (or 1.5 cups frozen corn, thawed)
  • 1 cup salsa your favorite variety
  • 1/2 cup shredded Monterey Jack or Cheddar cheese or a blend
  • 1/4 cup chopped fresh cilantro for garnish
Optional toppings
  • sour cream or Greek yogurt
  • sliced avocado
  • pickled jalapeños
  • lime wedges

Equipment

  • Large skillet
  • Lid
  • Serving bowls

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces to the skillet. Sprinkle the chicken evenly with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook the chicken for 6-8 minutes, stirring occasionally, until it is cooked through and browned on all sides. Once cooked, remove the chicken from the skillet and set aside.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper
  2. In the same skillet (no need to wipe it out), add the rinsed and drained black beans and the drained corn. Cook over medium heat for 3-5 minutes, stirring occasionally, until the beans and corn are heated through. If you are using frozen corn, ensure it is fully thawed and heated through.
    1 (15-ounce) can black beans, 1 (15-ounce) can corn
  3. Return the cooked chicken to the skillet with the beans and corn. Pour the salsa over the chicken, beans, and corn mixture. Stir everything together to coat evenly. Bring the mixture to a gentle simmer and cook for another 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
    1 cup salsa
  4. Once the chicken mixture is simmering and heated through, sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and let it cook for 1-2 minutes, or until the cheese is melted and bubbly.
    1/2 cup shredded Monterey Jack or Cheddar cheese
  5. To assemble your High-Protein Chicken Enchilada Bowls, spoon a generous portion of the chicken, bean, and corn mixture into individual serving bowls.
  6. Garnish your bowls with fresh chopped cilantro, if desired. Get creative with additional toppings like a dollop of sour cream or Greek yogurt, slices of creamy avocado, zesty pickled jalapeños, or a squeeze of fresh lime juice for an extra burst of flavor.
    1/4 cup chopped fresh cilantro, sour cream or Greek yogurt, sliced avocado, pickled jalapeños, lime wedges

Notes

Leftover High-Protein Chicken Enchilada Bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.