By BeautyHealthFusion
These high protein enchilada chicken bowls are everything you love about enchiladas without the rolling, tortillas or fuss. Shredded chicken simmers in red enchilada sauce, then gets layered over rice with black beans, sweet peppers and melty cheese. One pot of chicken makes four satisfying lunches or dinners for the week.
They are easy to portion, they reheat well, and they keep you full thanks to the lean chicken, beans and cheese.
Want 10 high-protein snack ideas under 200 calories? Grab the free High Protein Snack Guide (printable PDF, instant download).
Why You’ll Love These High Protein Enchilada Chicken Bowls
- High in protein: lean chicken breast plus black beans and cheese make each bowl hearty.
- Made for meal prep: cook once, portion into four containers and eat all week.
- Simple ingredients: pantry staples like canned beans, enchilada sauce and rice.
- Easy to adjust: swap the base, change the toppings or turn up the heat.
Ingredients for High Protein Enchilada Chicken Bowls
Chicken and sauce
- 1 1/2 lb (680 g) boneless, skinless chicken breasts
- 1 can (10 oz / 285 g) red enchilada sauce
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, plus pepper to taste
For the bowls
- 2 cups cooked brown rice or cauliflower rice (about 1/2 cup per bowl)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup diced red bell pepper
- 1 can (4 oz / 115 g) diced green chiles, optional
- 1 cup (4 oz / 115 g) shredded Mexican-blend or cheddar cheese
To serve, optional
- Plain Greek yogurt or light sour cream
- Fresh cilantro and lime wedges
- Sliced jalapeños
How to Make High Protein Enchilada Chicken Bowls
- Cook the rice. Prepare the rice or cauliflower rice according to the package directions. For extra flavor, stir a spoonful of the enchilada sauce into the warm rice.
- Simmer the chicken. Add the chicken, enchilada sauce, broth, chili powder, cumin, garlic powder, salt and pepper to a large skillet or pot. Bring to a gentle simmer, cover and cook for 20 to 25 minutes, turning the chicken once, until it reaches 165°F (74°C) in the thickest part.
- Shred. Use two forks to shred the chicken right in the sauce. Simmer uncovered for 3 to 5 minutes so the sauce thickens and coats the chicken.
- Add the veggies and beans. Stir in the black beans, bell pepper and green chiles and cook for 2 to 3 minutes.
- Build the bowls. Divide the rice among 4 meal prep containers, top with the chicken mixture and sprinkle with cheese.
- Melt the cheese. If your containers are oven-safe, bake uncovered at 400°F (200°C) for 8 to 10 minutes until bubbly. Otherwise, microwave for about 1 minute, or skip this step and melt the cheese when you reheat.
- Cool and store. Let the bowls cool slightly, then close the lids and refrigerate. Add yogurt, cilantro, lime and jalapeños after reheating.
How to Store and Reheat Enchilada Chicken Bowls
- Fridge: keep in airtight containers for up to 4 days.
- Freezer: freeze without the fresh toppings for up to 3 months. Thaw overnight in the fridge.
- Reheat: microwave for 2 to 3 minutes, or warm covered in a 375°F (190°C) oven for about 15 minutes. Make sure leftovers reach 165°F (74°C), the USDA’s safe temperature for leftovers.
Looking for more make-ahead ideas? Try our high protein bowl recipes and these high protein chicken meal prep salads, cups and bowls.
Need grab-and-go options to pair with your prepped lunches? Our free High Protein Snack Guide has plenty of ideas.
Tips for the Best Enchilada Chicken Bowls
- Use rotisserie chicken to save time. Stir about 4 cups of shredded chicken into the sauce and simmer for 5 to 10 minutes.
- Keep toppings separate. Yogurt, cilantro and lime taste best added after reheating.
- Lighten it up: use cauliflower rice as the base and Greek yogurt instead of sour cream.
- Turn up the heat: add chipotle powder or extra jalapeños.
- Make it dairy free: skip the cheese and top with avocado or salsa.
- Check labels: if you avoid gluten, make sure your enchilada sauce and broth are gluten free.
Love Tex-Mex flavors? You might also like our high protein sweet potato taco boats and these high protein snack boxes for meal prep.
FAQ
Can I make these enchilada chicken bowls in a slow cooker? Yes. Cook the chicken with the sauce, broth and spices on low for 3 to 4 hours or on high for 2 to 3 hours, until it reaches 165°F (74°C). Shred it, stir in the beans and peppers, then assemble the bowls.
Can I freeze them? Yes. Freeze the assembled bowls without fresh toppings for up to 3 months and thaw them in the fridge overnight.
What can I use instead of rice? Cauliflower rice, quinoa or roasted sweet potato all work well.
Which cheese works best? A Mexican blend or sharp cheddar melts nicely. Pepper jack adds a little heat.
Get the Free High Protein Snack Guide
Enjoyed these high protein enchilada chicken bowls? Download our free High Protein Snack Guide and join the BeautyHealthFusion list to get new high protein and meal prep ideas as soon as they are ready.
