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These high-protein chicken enchilada bowls come together quickly, are fully customizable, and burst with bright, satisfying flavor. They blend comfort food vibes with healthy ingredients and offer tons of protein to fuel busy nights.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onion
  • 1 tablespoon taco seasoning
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (optional)
  • Fresh cilantro for garnish (optional)
  • Cooked rice or quinoa (for serving)

Instructions

  1. Shred cooked chicken (shred while still warm for easier mixing and sauce absorption).
  2. Rinse and drain black beans and drain canned corn and tomatoes; pat dry any moist ingredients.
  3. Dice bell peppers, onion, and tomatoes as needed.
  4. Cook rice or quinoa according to package instructions for serving.
  5. Heat a splash of oil in a large skillet over medium heat.
  6. Sauté diced onion and bell peppers until softened, about 5 minutes.
  7. Add shredded chicken, rinsed black beans, corn, diced tomatoes, taco seasoning, and half of the enchilada sauce; stir to combine.
  8. Cook the mixture, stirring occasionally, until heated through, about 5–7 minutes (simmer longer to thicken if too much liquid).
  9. Place cooked rice or quinoa into serving bowls and pile the chicken mixture on top.
  10. Pour the remaining enchilada sauce over the bowls.
  11. Sprinkle shredded cheese if using, then cover the skillet a few minutes to melt the cheese or broil the bowls 1–2 minutes to brown (optional).
  12. Garnish with fresh cilantro and serve warm.

Notes

Use cooked or rotisserie chicken to save time; shredding while warm helps mixing and sauce absorption., Drain canned beans, corn, and tomatoes thoroughly and pat dry to avoid sogginess., Season gradually with taco seasoning and half enchilada sauce; adjust spice and salt to taste., Add extra protein by folding in cooked lentils or an additional ½ cup of beans; mix protein powder lightly if used., Melt cheese by covering skillet or broiling 1-2 minutes for a golden finish., Store grains and chicken mixture separately when meal prepping to prevent sogginess; refrigerate up to 3 days., Reheat gently with a splash of water to maintain moisture; avoid overheating to keep chicken texture., Fresh garnishes like cilantro, avocado, or lime enhance flavor and color., Variations include adding guacamole, Greek yogurt, fresh salsa, or using lettuce wraps for low-carb options.

Nutrition

Find it online: https://theproteincook.com/high-protein-chicken-enchilada-bowls/