Description
A hearty bowl filled with succulent chicken, creamy sauces, and fresh toppings, packed with protein for energizing meals.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prepare the Chicken Mixture: In a large mixing bowl, combine the shredded chicken, black beans, corn, and enchilada sauce. Sprinkle in the chili powder, cumin, garlic powder, salt, and pepper. Mix everything until well combined.
- Cook the Quinoa or Rice: If you haven’t already cooked your quinoa or brown rice, now is the time to do so. Follow the package instructions to prepare a fluffy batch.
- Assemble the Bowls: Start with a generous scoop of quinoa or brown rice at the bottom of each bowl. Top the grain base with the chicken mixture, ensuring an even distribution. Sprinkle the shredded cheese on top.
- Bake: Preheat your oven to 375°F (190°C). Place the assembled bowls in the oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- Add Fresh Toppings: Once out of the oven, add diced tomatoes, avocado slices, and chopped cilantro. Serve with lime wedges for an extra burst of freshness.
Notes
Using pre-cooked chicken saves time. You can customize the enchilada sauce flavors to your preference. This dish is great for meal prep and can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican