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High Protein Chicken Enchilada Bowl

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A comforting and nutritious bowl of chicken enchiladas featuring tender chicken, quinoa, and colorful veggies, drizzled with rich enchilada sauce.

Ingredients

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  • 2 cups cooked shredded chicken (rotisserie or grilled)
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup enchilada sauce (red or green)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup shredded cheddar cheese (or a cheese blend)
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro (for garnish)
  • Salt and pepper, to taste
  • Lime wedges, for serving

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Combine the shredded chicken, cooked quinoa, black beans, corn, diced tomatoes, and half of the enchilada sauce in a large mixing bowl.
  3. Season the mixture with ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  4. Spread the chicken and quinoa mixture evenly in a baking dish.
  5. Pour the remaining enchilada sauce over the mixture, ensuring even coverage.
  6. Sprinkle the shredded cheese over the sauce layer.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Cool the dish for a few minutes after removing it from the oven.
  9. Serve in individual portions and top with diced avocado, chopped cilantro, and lime wedges on the side.

Notes

For extra flavor, sauté the spices in olive oil before mixing them in. Use leftover chicken for convenience.

Nutrition

Find it online: https://recypez.com/protein-packed-chicken-enchilada-bowls/

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