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Delicious Chicken Enchilada Bowls served with garnishes

Chicken Enchilada Bowls

Comforting chicken enchilada bowls filled with shredded chicken, spices, tomatoes, corn, and beans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken, leftover roasted chicken, or quickly poach breasts or thighs.
  • 1 cup cottage cheese Adds creaminess and protein. Blend for a smoother texture if desired.
  • 1 cup cooked brown rice or quinoa Brown rice adds nuttiness; quinoa gives extra protein.
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh or frozen) Char on a skillet for a smoky note if desired.
  • 1 cup diced tomatoes
  • 1 cup enchilada sauce Use your favorite canned or homemade sauce.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • to taste Chopped cilantro for garnish

Method
 

Preparation
  1. In a large bowl, combine cooked chicken, cottage cheese, brown rice or quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
  2. Preheat the oven to 375°F (190°C).
  3. In a large baking dish, spread a layer of enchilada sauce on the bottom.
  4. Spoon the chicken mixture into the dish and top with remaining enchilada sauce.
  5. Cover with foil and bake for 25 minutes.
  6. Remove foil and bake for an additional 10 minutes, or until heated through and bubbly.
  7. Garnish with chopped cilantro before serving.

Notes

For meal prep, customize individual servings and consider topping with lime wedges or avocado. Store leftovers in airtight containers for up to 3-4 days or freeze individual portions for 2-3 months.