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Chicken Enchilada Bowls

A flavorful Chicken Enchilada Bowl featuring rice, chicken, black beans, corn, and melted cheese.
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A simple and flavorful chicken enchilada bowl recipe.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup cooked rice
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels
  • 1/2 cup enchilada sauce
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: salsa, sour cream, avocado, cilantro

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until browned.
  4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken from the skillet and let it rest for 5 minutes. Shred or dice the chicken.
  6. Assemble the bowls: Divide the cooked rice among serving bowls. Top with shredded chicken, black beans, and corn.
  7. Pour enchilada sauce over the ingredients in each bowl.
  8. Sprinkle shredded cheddar cheese on top.
  9. Bake for 5-10 minutes, or until the cheese is melted and bubbly.
  10. Add your favorite optional toppings before serving.

Notes

  • You can use rotisserie chicken for a quicker option.
  • Adjust the spice level by adding more or less chili powder.
  • For a vegetarian option, substitute the chicken with seasoned tofu or extra beans.

Nutrition

Keywords: chicken enchilada bowls, easy chicken recipe, mexican bowls, weeknight dinner, quick meal

Find it online: https://www.meltitclean.com/chicken-enchilada-bowls/