Chicken Enchilada Bowl
Indulge in this vibrant Chicken Enchilada Bowl, featuring layers of tender chicken, zesty enchilada sauce, and fresh toppings. Perfect for busy weeknights or gatherings with friends, this dish combines bold flavors and colorful ingredients that will delight your taste buds. Quick to prepare and easy to customize, it’s a satisfying meal that warms the heart and pleases the palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tsp olive oil
- 1 cup enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 1 cup cooked white or brown rice
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 medium avocado, sliced
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F (190°C) and coat an oven-safe dish with nonstick spray.
- In a skillet over medium heat, add olive oil. Season chicken with salt and pepper and sauté until golden brown (about 6 minutes per side).
- Remove chicken from skillet; let it cool before shredding into bite-sized pieces.
- In the same skillet, mix shredded chicken with black beans and enchilada sauce until fully combined.
- Layer the dish: start with rice at the bottom, add the chicken mixture, and top with shredded cheese.
- Bake for about 20 minutes until cheese is bubbly and golden. Let cool for five minutes before serving; drizzle with sour cream and garnish with avocado slices and cilantro.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg