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High Protein Chicken Enchilada Bowls

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Comforting enchilada bowls loaded with shredded chicken, quinoa, and colorful veggies, all baked to perfection.

Ingredients

Scale
  • 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 top, ensuring it’s evenly coated.
  6. Sprinkle the shredded cheese over the sauce layer.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven and let it cool for a few minutes. Serve in individual portions.
  9. Garnish with diced avocado, chopped cilantro, and lime wedges on the side.

Notes

Feel free to customize with different proteins or add extra spices for a flavor boost.

Nutrition

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

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