Chicken Enchilada Bowl
A warm and inviting Chicken Enchilada Bowl combining spiced chicken, vibrant vegetables, and a melty cheese topping, perfect for chilly autumn evenings.
Ingredients
For the Chicken Enchilada Bowl
- 2 cups cooked and shredded chicken (use halal options)
- 2 cups enchilada sauce
- 1 cup cooked brown rice or quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 medium bell pepper, diced (any color)
- 1 small red onion, diced
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Sour cream or Greek yogurt, for serving (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked shredded chicken, enchilada sauce, cooked brown rice or quinoa, black beans, corn, diced bell pepper, diced onion, and your spices (cumin, garlic powder, chili powder, salt, and pepper). Stir until well mixed.
- Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly with a spatula.
- Sprinkle the shredded cheddar cheese on top of the mixture, ensuring it covers everything generously.
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and golden.
- Once baked, remove from the oven and let it cool for a few minutes. Optionally, top with fresh cilantro and serve with a dollop of sour cream or Greek yogurt.
Notes
Use leftovers for a quick meal. Spice up the dish with jalapeños or hot sauce. Ensure the rice is fluffy and layer the flavors by letting it rest after baking.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 2g
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