It is Sunday afternoon and you want a stress-free week ahead. You need a lunch that keeps you full and energized for hours. These high protein chicken enchilada bowls are the perfect solution for your busy schedule.
This recipe delivers a healthy reset without sacrificing any flavor. It is a fresh take on classic comfort food that your whole family will love. Let’s get your kitchen smelling like a delicious Mexican feast right now.
Why This Recipe Is a Winner
You will love how these bowls make your weekday lunches easy and delicious. Each serving is packed with protein to keep you satisfied until dinner time. It uses simple ingredients that you likely already have in your pantry.
This dish is a total time-saver for busy parents and professionals alike. You can prep four days of meals in just about 35 minutes. It is the ultimate way to stay on track with your health goals.
Simple Cooking Method
Making these bowls is incredibly simple and doable for any beginner cook. You mostly just toss everything into a single skillet and let it warm. The flavors meld together beautifully with very little effort on your part.
If you can boil water for quinoa, you can master this recipe today. There is no complicated rolling or baking required like traditional enchiladas. It is fast, fresh, and foolproof for your kitchen.
Simple Ingredients
These ingredients are mostly pantry staples that provide amazing nutrition and texture.
- 1.5 lbs boneless skinless chicken breast, cooked and shredded
- 1 cup red enchilada sauce, mild or medium
- 15 oz canned black beans, rinsed and drained
- 1 cup frozen sweet corn
- 2 cups cooked quinoa
- 1 cup low-fat shredded Mexican blend cheese
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Step-by-Step Directions
- Combine shredded chicken, enchilada sauce, chili powder, and cumin in a large skillet.
- Place the skillet over medium heat and stir the ingredients together well.
- Add the black beans and corn to the skillet, stirring occasionally for 5 to 7 minutes.
- Distribute the cooked quinoa evenly across four meal prep containers for your base.
- Layer the warm chicken and vegetable mixture over the quinoa in each container.
- Top each bowl with 1/4 cup of shredded cheese while the mixture is hot.
- Allow the bowls to cool slightly before adding Greek yogurt and fresh cilantro.
- Seal your containers and refrigerate them for up to 4 days.
Best Ways to Enjoy It
Serve these bowls warm for a satisfying and cozy midday meal. You can add a squeeze of fresh lime juice for a bright pop. A few slices of creamy avocado would also be a delicious addition.
Pack these into your favorite glass containers for easy weekday lunches at work. They travel well and stay fresh in the fridge all week long. Enjoy them while sitting in the sun for a refreshing break.
Storage & Reheating
Keep these bowls in airtight containers in the fridge for up to four days. They are perfect for making ahead on a quiet Sunday afternoon. You can also freeze the chicken mixture for a quick future meal.
To reheat, simply microwave for 1 to 2 minutes until steaming and hot. I recommend adding the Greek yogurt and cilantro after you have heated it. This keeps the toppings fresh and the base nice and warm.
Tips for Best Results
- Don’t skip rinsing the black beans to keep the flavors clean and bright.
- Use a rotisserie chicken to save even more time during your prep.
- Wait for the chicken to cool before adding the yogurt to avoid melting.
- Choose a mild enchilada sauce if you are serving this to kids.
- Add a pinch of extra salt if your quinoa tastes a bit plain.
- Garnish with extra cilantro right before eating for the freshest possible flavor.
Easy Flavor Ideas
- Swap the quinoa for brown rice if you prefer a different grain.
- Use green enchilada sauce for a tangy and bright flavor profile.
- Add diced jalapeños if you want an extra kick of heat.
- Stir in some sautéed bell peppers for extra crunch and vitamins.
Common Questions
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a fantastic high-protein swap for sour cream. It provides the same creamy texture with much less fat and more nutrition. You will hardly notice the difference once it is mixed in.
Is this recipe spicy?
The spice level depends entirely on the enchilada sauce you choose to buy. Use a mild sauce for a kid-friendly version that everyone can enjoy. You can always add hot sauce later if you want more heat.
I hope these bowls make your busy week feel just a little bit easier. There is nothing better than knowing a healthy meal is waiting for you. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cooked and shredded
- 1 cup red enchilada sauce, mild or medium
- 15 oz canned black beans, rinsed and drained
- 1 cup frozen sweet corn
- 2 cups cooked quinoa
- 1 cup low -fat shredded Mexican blend cheese
- 1/2 cup non -fat plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Instructions
- Combine shredded chicken, enchilada sauce, chili powder, and cumin in a large skillet over medium heat.
- Add the black beans and corn to the skillet, stirring occasionally for 5 to 7 minutes until the mixture is heated through.
- Distribute the cooked quinoa evenly across four meal prep containers.
- Layer the chicken and vegetable mixture over the quinoa base in each container.
- Top each bowl with 1/4 cup of shredded cheese while the mixture is hot to facilitate melting.
- Allow the bowls to cool slightly before adding a dollop of Greek yogurt and garnishing with cilantro.
- Seal containers and refrigerate for up to 4 days.
