High-Protein Chicken Enchilada Bowls: 7 Steps to Flavorful Joy
High-Protein Chicken Enchilada Bowls are a nutritious and filling meal option packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup enchilada sauce
- 1 cup cooked quinoa
- 1 cup shredded cheese
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, black beans, corn, and enchilada sauce.
- In a baking dish, layer the cooked quinoa at the bottom.
- Add the chicken mixture on top of the quinoa.
- Sprinkle shredded cheese over the chicken mixture.
- Bake for 20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and top with diced avocado and cilantro.
- Squeeze lime juice over the bowls before serving.
Notes
- Use leftover chicken for quicker preparation.
- Substitute quinoa with brown rice if preferred.
- This dish can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg