Can I substitute the ground chicken with another protein?

Absolutely! You can use ground turkey or even a plant-based protein alternative to keep it lean or vegetarian.

Can I use a different type of grain instead of rice?

Sure thing! Brown rice or quinoa are great alternatives. Just adjust the cooking time accordingly.

How can I make this bowl spicier?

For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture or the enchilada sauce.

How do I keep the rice from getting mushy?

To prevent the rice from becoming mushy, rinse it thoroughly before cooking and use the correct water-to-rice ratio. Also, avoid stirring it too much while it simmers.

How do I store leftovers?

Store leftover in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop before serving.

Remember that day when I was trying to figure out what to have for lunch? I wanted something healthy but also packed with flavor and protein to keep me going through the afternoon. That’s when the idea for this Chicken Enchilada Protein Bowl struck me. It combines all the comforting flavors of chicken enchiladas but in a convenient and nutritious bowl format. Perfect for meal prep, quick dinners, or a satisfying lunch!

This recipe is super versatile too! I love how easy it is to customize with whatever veggies I have on hand. Bell peppers, zucchini, or even some roasted sweet potatoes would be fantastic additions. Plus, it's a great way to use up leftover cooked chicken or rice. Seriously, you can adapt this recipe to suit your tastes and dietary needs. My mom even started making it with cauliflower rice to cut down on carbs!

Chicken Enchilada Protein Bowl

Name: Chicken Enchilada Protein Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: High-Protein-Recipes
Ingredients: 1 pound Ground Chicken; 1 cup Cooked Rice; 1/2 cup Black Beans; 1/2 cup Corn; 1/2 cup Enchilada Sauce; 1/4 cup Shredded Cheddar Cheese; 1/4 cup Diced Tomatoes; 2 tablespoons Green Onions; 2 tablespoons Sour Cream or Greek Yogurt; 1 tablespoon Olive Oil; 2 tablespoons Taco Seasoning; Optional Fresh Cilantro; Optional Lime Juice

This Chicken Enchilada Protein Bowl is a flavorful, protein-packed meal that's easy to customize and perfect for a quick lunch or dinner. It combines the comforting flavors of enchiladas with the convenience of a bowl, making it a healthy and satisfying option.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

📖 Instructions

Prep the Chicken: In a bowl, combine ground chicken with taco seasoning. Mix well, ensuring the seasoning is evenly distributed. It should smell aromatic already, yum!
Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned ground chicken and cook, breaking it apart with a spatula, until it's fully cooked and no longer pink. This usually takes about 7-10 minutes. Drain any excess fat. Dont over cook it!
Cook the Rice: While the chicken is cooking, prepare the rice according to package instructions. I like to add a little chicken broth to the water for extra flavor, but that's totally optional.
Warm the Beans and Corn: In a separate saucepan, heat the black beans and corn over low heat until warmed through. You can add a splash of water to prevent them from drying out.
Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with the cooked ground chicken, black beans, and corn. Make sure each bowl gets a generous helping!
Add the Enchilada Sauce: Spoon enchilada sauce over each bowl, coating the chicken and rice mixture generously. Don’t be shy; this adds a ton of flavor! This is where it goes from bland to BAM!
Add Toppings: Top each bowl with shredded cheddar cheese, diced tomatoes, sliced green onions, and a dollop of sour cream or Greek yogurt. Add avocado slices if you’re feeling fancy (and have an avocado on hand – which, let's be real, I rarely do).
Bake (Optional): For an extra melty and warm bowl, place the assembled bowls on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until the cheese is melted and bubbly. Keep an eye on them so they don’t burn!
Garnish and Serve: Garnish with fresh cilantro and a squeeze of lime juice, if desired. Serve immediately and enjoy your hearty and flavorful Chicken Enchilada Protein Bowl!