Chicken Enchilada Bowl

The aroma of seasoned chicken mingling with enchilada sauce wafts through your kitchen as you prepare a Chicken Enchilada Bowl. This satisfying dish takes just under an hour to cook and is a timeless family favorite due to its flavors and ease of preparation.

Perfect for busy weeknights or meal prep sessions, this bowl is a versatile option for anyone looking to enjoy a hearty and nutritious meal. You can easily make it ahead of time; just store it in the fridge for up to three days.

Why You’ll Love This Recipe

• Packed with protein from the lean chicken and black beans.
• Features a delightful blend of spices that packs a savory punch.
• Easily customizable with your favorite toppings and variations.
• A one-bowl meal that minimizes cleanup and prep time.

What You’ll Need

Here’s everything you’ll need to create this delicious dish:

For the Chicken and Base

• 1 pound lean chicken breast, diced
• 1 cup quinoa or brown rice, uncooked

For the Vegetables

• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or fresh
• 1 cup diced tomatoes

For the Sauce

• 1 cup enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• to taste Salt and pepper

For the Toppings

• 1 cup shredded cheese (optional)
• Sliced avocado for garnish
• Fresh cilantro for garnish

Consider using chickpeas for a vegetarian option.

Substitutions & Swaps

• Quinoa can replace brown rice.
• Use canned corn instead of frozen.
• Swap pepper jack cheese for a spicy kick.
• Fresh herbs can be used in place of dried spices.

How to Make It

Get ready to whip up this delightful dish in just a few easy steps!

1. Prepare

Prepare the quinoa or brown rice according to package instructions, setting aside once cooked.

2. Cook

In a large skillet over medium heat, cook the diced chicken until browned and fully cooked, about 5-7 minutes. Add the cumin, chili powder, salt, and pepper, stirring to coat the chicken in spices.

3. Combine

Stir in the black beans, corn, diced tomatoes, and enchilada sauce. Allow the mixture to simmer for about 5-10 minutes until heated through.

4. Serve

Divide the quinoa or rice into bowls, top with the chicken and vegetable mixture, and add cheese if desired. Garnish with sliced avocado and fresh cilantro before serving.

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: no, as cooked quinoa/rice does not freeze well.
Reheat: microwave for 1-2 minutes until hot.

Tips for Best Results

• Sear the chicken well for enhanced flavor and texture.
• Don’t skip rinsing canned beans; it removes excess sodium.
• Adjust spice levels according to your preference for heat.
• Use fresh produce for a vibrant and fresh-tasting dish.

Serving Suggestions

• Pair with a simple side salad for added crunch.
• Serve with tortilla chips for a satisfying crunch.
• Enjoy with a dollop of sour cream or Greek yogurt for creaminess.