Description
A simple and flavorful chicken enchilada bowl recipe.
Ingredients
Scale
- 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