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–+ servings
Chicken Enchilada Bowls

Irresistible Chicken Enchilada Bowls for Ultimate Comfort!

Discover the deliciousness of Chicken Enchilada Bowls, a customizable, one-pan comfort meal that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil A heart-healthy fat that prevents sticking and helps bloom spices.
  • 2 cups Rice (White or Brown) Serves as a comforting base that absorbs the sauce and complements the other flavors.
For the Chicken Filling
  • 1 pound Chicken Breast A lean protein that absorbs spices beautifully and cooks quickly.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Black Pepper Essential for seasoning.
  • 1 teaspoon Cumin Adds warmth and depth.
  • 1 teaspoon Smoked Paprika Brings smokiness and vibrant color.
  • 1 teaspoon Garlic Powder Provides umami flavor.
For the Veggies
  • 1 medium Onion Adds natural sweetness and texture.
  • 1 medium Bell Pepper Crisp texture and mild sweetness.
For the Saucy Goodness
  • 1 can Black Beans A fiber-packed legume.
  • 1 cup Corn Adds sweet bursts of flavor.
  • 1 cup Enchilada Sauce The heart of the dish, rich and tangy.
For the Finishing Touches
  • 1 cup Shredded Cheddar Cheese Melts into creaminess.
  • 0.25 cup Cilantro A fresh finish.
Optional Toppings
  • 1 Sliced Avocado Adds a creamy texture.
  • 1 Diced Tomatoes Provides a refreshing crunch.
  • 1 Lime Wedges A zesty hit.
  • 0.5 cup Sour Cream A creamy richness.

Equipment

  • Large skillet

Method
 

Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced chicken breast, salt, black pepper, cumin, smoked paprika, and garlic powder. Cook for 5–7 minutes until browned.
  2. Remove chicken from the skillet. In the same skillet, add half a chopped onion and one diced bell pepper. Sauté for 3–4 minutes until softened.
  3. Stir in a can of rinsed black beans and a cup of corn. Cook for an additional 2 minutes.
  4. Return the cooked chicken to the skillet and add 1 cup of enchilada sauce. Stir and let it simmer for 5 minutes.
  5. Prepare your choice of rice according to package instructions and layer it in serving bowls. Spoon the chicken enchilada mixture over the rice.
  6. Top with shredded cheddar cheese and garnish with fresh cilantro. Add optional toppings as desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 1500IUVitamin C: 90mgCalcium: 250mgIron: 3mg

Notes

Ensure chicken is cooked thoroughly and adjust spice levels to your preference. Store toppings separately for best texture in leftovers.

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