Description
A hearty, healthy deconstructed version of traditional chicken enchiladas, layered with seasoned chicken, smoky sauce, beans, and rice. Quick, customizable, and packed with protein and flavor.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 cup enchilada sauce (shredded chicken, no pork)
1 cup cooked long-grain rice
1 can black beans ( drained)
1 cup frozen corn ( thawed)
1 cup shredded cheddar cheese
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
Optional toppings: diced tomatoes, green onions, cilantro
Instructions
Cook and shred chicken breasts. Season with cumin, chili powder, garlic powder, salt, and pepper.
Heat enchilada sauce in a saucepan.
Layer rice in bowls, top with beans, corn, and chicken.
Pour warm sauce over the mixture.
Sprinkle shredded cheese on top until melted.
Add optional toppings if desired.
Notes
Use pre-cooked rice for time savings.
Substitute enchilada sauce with a homemade tomato-based sauce free of pork/alcohol.
Freezer-friendly for meal prep.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican/Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg