Chicken Enchilada Bowls
Delve into the comforting flavors of Chicken Enchilada Bowls, a meal that brings the essence of Mexican cuisine right to your kitchen. Perfect for busy weeknights or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups shredded chicken (use rotisserie chicken for convenience)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup chopped bell peppers (any color)
- 1 cup chopped onions
- 1 cup corn (frozen or fresh)
- 2 cups cooked rice or quinoa (for a gluten-free option)
- 1 cup enchilada sauce (store-bought or homemade)
Instructions
- Cook the rice or quinoa: Follow the package instructions for your rice or quinoa, then set it aside to fluff once it’s done.
- Combine ingredients: In a skillet over medium heat, combine the shredded chicken, black beans, chopped bell peppers, corn, and onions. Stir and heat the mixture until warmed through and the veggies are slightly tender, about 5-7 minutes.
- Assemble the bowls: Place a generous scoop of rice or quinoa into each bowl. Top with the chicken and veggie mixture.
- Drizzle with sauce: Pour enchilada sauce over the chicken mixture in each bowl. You can adjust the amount according to your taste preference.
- Serve and enjoy: Enjoy your Chicken Enchilada Bowls immediately, or portion them out for meal prep to enjoy later.
Notes
Don’t skip the seasoning; it enhances flavor. Cook veggies just right for a nice crunch.