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Chicken Enchilada Bowl Recipe – Easy High Protein Power Meal

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This Chicken Enchilada Bowl is a bold, hearty, high-protein Tex-Mex meal packed with juicy chicken, beans, veggies, and melty cheese—all in one bowl, no rolling or baking required. It’s quick, customizable, and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 cup canned tomato sauce
  • 1/2 cup chicken broth (low-sodium preferred)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 3 cups cooked brown rice or cauliflower rice
  • 1 cup shredded Mexican blend cheese (or cheddar/Monterey Jack)
  • Toppings (optional): sliced avocado or guacamole, chopped fresh cilantro, Greek yogurt or sour cream, sliced jalapeños or hot sauce, lime wedges, crushed tortilla chips or tortilla strips

Instructions

  1. Prep the ingredients: Dice chicken breasts into bite-size pieces. Chop onion and bell pepper, mince garlic. Drain and rinse black beans. Thaw corn if frozen.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; sauté until soft and golden, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Add diced chicken to the skillet, season with salt and pepper, and sauté until opaque and just cooked through, about 6-8 minutes. Let excess liquid cook off if needed.
  4. Push chicken and veggies to the sides of the skillet. Pour in tomato sauce and chicken broth. Add chili powder, cumin, smoked paprika, and dried oregano. Stir to coat chicken and bring sauce to a bubble.
  5. Stir in black beans and corn. Mix well and heat through, about 2 minutes. Taste and adjust seasoning as desired.
  6. Warm rice or cauliflower rice if needed (microwave or sauté in a dry pan for cauliflower rice).
  7. Assemble bowls: Spoon about 1 cup of rice or cauliflower rice into each bowl. Top with chicken enchilada mixture. Sprinkle with 1/4 cup shredded cheese per bowl; let melt or broil briefly if desired.
  8. Add toppings as desired: avocado, Greek yogurt, cilantro, lime wedges, tortilla strips, jalapeños, or hot sauce. Serve immediately.

Notes

If sauce is too thin, simmer longer; if too thick, add more broth. Don’t overcook chicken to keep it juicy. For meal prep, store rice and chicken mixture separately. Customize with your favorite toppings. Use cauliflower rice for low-carb, or vegan cheese/yogurt for dairy-free.

Nutrition

Keywords: chicken enchilada bowl, high protein, Tex-Mex, easy dinner, meal prep, gluten-free, healthy, one bowl, comfort food, family meal

Find it online: https://norasfoods.com/chicken-enchilada-bowl-recipe-easy-high-protein-power-meal/