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Four meal prep containers filled with chicken enchilada mixture over quinoa with melted cheese and cilantro.
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High Protein Chicken Enchilada Bowls

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

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.