Oh, the weeknight dinner struggle! We’ve all been there, right? Staring into the fridge, dreading the thought of chopping a million things after a long day. That’s precisely why I fell head-over-heels for these Chicken Enchilada Bowls. Seriously, they’re a dinner game-changer! You get all those warm, comforting, Mexican-inspired flavors you crave, but with hardly any fuss. I’ve made these more times than I can count for my family, and they always disappear in a flash. It’s my go-to when I need something hearty, flavorful, and speedy, proving that delicious meals don’t have to take forever!
Why You’ll Love These Chicken Enchilada Bowls
Seriously, these come together SO fast, making them perfect for a busy weeknight. Plus, they’re just ridiculously easy to make – minimal prep, maximum flavor. You get that classic enchilada goodness without all the rolling. And the best part? They’re totally customizable with whatever toppings you have on hand!
- Super Speedy: Ready in under an hour, some even faster if you use pre-cooked chicken!
- Effortlessly Easy: Just season, sear, top, and bake. That’s it!
- Packed with Flavor: All the warm spices and cheesy goodness you expect from enchiladas.
- Totally Versatile: Load them up with your favorite toppings – the possibilities are endless!
Gather Your Ingredients for Chicken Enchilada Bowls
Alright team, let’s get down to business! To whip up these amazing Chicken Enchilada Bowls, you’ll want to have these goodies ready. Don’t worry, it’s all pretty standard stuff you probably have lurking in your pantry or fridge already.
- Chicken Breasts: You’ll need about 1 pound of boneless, skinless chicken breasts. These are the stars of the show!
- Olive Oil: Just a tablespoon to get things sizzling nicely in the pan.
- Spices: We’re talking chili powder (1 teaspoon), cumin (1/2 teaspoon), garlic powder (1/4 teaspoon), and onion powder (1/4 teaspoon). And of course, a little salt and pepper to taste – gotta have those basics!
- Black Beans: One 15-ounce can, make sure you rinse and drain them well first.
- Corn: About 1 cup. You can totally use frozen or canned, whatever’s easiest!
- Enchilada Sauce: A 10-ounce can is perfect. It brings all that authentic flavor.
- Cheese: 1 cup of shredded Monterey Jack cheese. Get ready for that gooey, melty goodness!
And for all the fun stuff you can add *on top*? That’s totally up to you! I usually grab some sour cream, a dollop of salsa, maybe some creamy avocado, and a sprinkle of fresh cilantro. Perfection!
Step-by-Step Guide to Making Chicken Enchilada Bowls
Okay, let’s get this deliciousness going! These bowls are seriously no-fuss, and I’ll walk you through exactly how to make them perfect every time. It really is as simple as a few easy steps, and before you know it, you’ll have a bubbling, cheesy masterpiece ready to go. It’s one of those meals that looks way fancier than it actually is to make! If you’re looking for other quick chicken ideas, check out my coconut lime chicken or my speedy garlic butter chicken and veggies.
Preparing the Chicken for Your Chicken Enchilada Bowls
First things first, grab those chicken breasts and let’s season them up! I like to sprinkle on the chili powder, cumin, garlic powder, onion powder, salt, and pepper right onto the chicken. Make sure they’re nicely coated. Then, warm up a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Carefully lay the seasoned chicken breasts in the hot pan – listen for that satisfying sizzle! Let them sear for about 2-3 minutes per side. We’re just looking for a nice golden-brown crust here, not cooking them all the way through just yet. This step is key for building flavor! For more chicken prep tips, you might like my guide on how to get perfectly shredded chicken.
Assembling and Baking the Chicken Enchilada Bowls
Once your chicken has that lovely sear, it’s time to make it an enchilada party in that skillet. Pour the whole can of that glorious red enchilada sauce right over the chicken. Then, sprinkle in those rinsed black beans and the corn. And, of course, the grand finale for this layer: the shredded Monterey Jack cheese! Go ahead and cover the whole skillet tightly with foil. Pop it into your preheated 375°F (190°C) oven and let it bake for about 20-25 minutes. You want to cook the chicken all the way through and get that cheese all melty and bubbly. If you don’t have an oven-safe skillet, just transfer everything to a baking dish before you cover and bake – easy peasy!
Resting and Serving Your Delicious Chicken Enchilada Bowls
The hardest part? Waiting! Once it’s out of the oven, let the skillet rest, still covered, for about 5 minutes. This helps the juices redistribute, making the chicken super tender. Then, just shred or slice the chicken right in the pan. Spoon everything into bowls – you get the chicken, the beans, the corn, all that wonderful enchilada sauce, and gooey cheese. Pile on your favorite toppings like sour cream, salsa, avocado, or cilantro, and dig in!
Tips for Perfect Chicken Enchilada Bowls
Okay, so you’ve got the basic idea, but let’s tweak this a little to make them absolutely foolproof and even more delicious. Trust me, a few little tricks can elevate these Chicken Enchilada Bowls from great to “I need to make this every week!” I always find myself experimenting, and some of these little discoveries have become total must-dos. For instance, if you love quick, flavorful meals, you should really check out my air fryer tacos or this super easy taco rice bowl.
Ingredient Substitutions for Chicken Enchilada Bowls
Sometimes you need to switch things up, right? If you want to make these a little spicier, just add a pinch of cayenne pepper to your chicken seasoning blend – it really wakes things up! And no oven-safe skillet? No worries! Just transfer everything to a regular baking dish before you pop it in the oven. For a vegetarian twist, you could totally swap the chicken for extra black beans and corn, or even some sautéed mushrooms. You can also mix up the beans; pinto beans work just as well as black beans if that’s what you have!
Make-Ahead and Storage for Chicken Enchilada Bowls
My favorite thing about these bowls is how well they make ahead. You can totally season and even sear the chicken ahead of time, then store it in the fridge. When you’re ready to cook, just add the sauce, beans, corn, and cheese to your skillet (or baking dish) with the chicken and bake away. Leftovers are a dream too! Just pop any extra bowls into an airtight container and store them in the fridge for up to 3 days. To reheat, I usually just pop mine in the microwave for a minute or two, or even better, pop it in a toaster oven to get that cheese melty and bubbly again. It’s almost as good as the first time!
Frequently Asked Questions About Chicken Enchilada Bowls
I get asked about these bowls all the time, and honestly, they’re so versatile and forgiving! Here are a few things folks often wonder about, and I’m happy to spill the beans. If you’re also on the hunt for other easy, protein-packed dinners, you should totally peek at my high-protein chicken parm or this super simple ground beef and zucchini skillet. They’re winners too!
Can I use Rotisserie Chicken to make these Chicken Enchilada Bowls even faster?
Absolutely! That’s one of my favorite shortcuts. If you grab a pre-cooked rotisserie chicken, just shred about a pound of the meat and add it in Step 4 when you’d normally add the seared chicken. You’ll skip the searing part, but you still want to bake it all together to warm it through and get that cheese gooey. It cuts down the prep time even more, making these bowls lightning-fast for a weeknight!
What if I don’t like Monterey Jack cheese? What else works for these Chicken Enchilada Bowls?
No problem at all! Monterey Jack is great because it melts beautifully, but you can totally swap it out. A sharp cheddar, a Colby Jack blend, or even a Mexican cheese mix would be fantastic here. Feel free to use whatever melty cheese you have on hand or prefer. The main thing is getting that delicious, bubbly topping!
How can I make these Chicken Enchilada Bowls spicier?
Oh, for those who like a little kick! There are a few ways. You can add a pinch of cayenne pepper or a dash of hot sauce to the chicken seasoning mix. Another option is to stir a swirl of your favorite hot sauce right into the enchilada sauce before you pour it over the chicken. And, of course, topping them with some diced jalapeños or a spicy salsa after they’re baked is always a winner!
Can I make these Chicken Enchilada Bowls vegetarian?
You sure can! Just skip the chicken altogether. You’ll want to add in an extra can of black beans and maybe some corn, or even some diced sweet potatoes or roasted cauliflower. Stir them into the enchilada sauce along with the existing beans and corn. It makes for a hearty and delicious meatless meal. Just adjust the baking time slightly if you’re adding raw veggies that need more cooking time.
Nutritional Information for Chicken Enchilada Bowls
Okay, so let’s talk numbers for these drool-worthy Chicken Enchilada Bowls! As a rough guide, one serving generally comes in around 450 calories. You’re getting about 30 grams of protein to keep you full, and roughly 35 grams of carbohydrates. The fat content is around 20 grams, with about 8 grams being saturated. Just remember, these are estimates! They can totally change depending on whether you use a leaner chicken breast, the type of cheese, how much sauce you use, and definitely what toppings you pile on. If you need ideas for other protein-packed meals, you might like my high-protein beef pasta or this killer ground beef protein bowl!
Share Your Chicken Enchilada Bowls Experience!
I absolutely LOVE hearing from you all! Have you made these amazing Chicken Enchilada Bowls? Did you try any fun topping combinations or make any swaps that were just *chef’s kiss*? Please, share your adventures in the comments below! I’m always looking for new ideas, and I’d be thrilled if you dropped a rating too. You can also connect with me more on my about me page or reach out through the contact form!
For more recipes follow me on PINTEREST
Print
Chicken Enchilada Bowls
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful chicken enchilada bowl recipe.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 (10 ounce) can red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until browned.
- Pour the enchilada sauce over the chicken in the skillet.
- Top the chicken with black beans, corn, and shredded cheese.
- Cover the skillet with foil and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes.
- Shred or slice the chicken.
- Serve the chicken and sauce mixture in bowls, topped with your favorite optional toppings.
Notes
- For a spicier bowl, add a pinch of cayenne pepper to the chicken seasoning.
- You can use leftover cooked chicken or rotisserie chicken to save time.
- If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish before adding toppings and baking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken enchilada bowls, easy chicken dinner, mexican bowls, quick weeknight meal, enchilada recipe