Chicken Enchilada Meal Prep Bowls
Delicious and convenient meal prep bowls combining chicken enchiladas with nutritious ingredients, perfect for busy weeks.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup chicken broth
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 bell pepper, diced
- 1 onion, diced
- 2 cups cooked rice Brown rice or white rice can be used.
Spices and Seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Toppings
- Shredded cheese For topping, optional.
- Cilantro for garnish Fresh cilantro for serving.
Instructions
Preparation
- In a large skillet, heat a little oil over medium heat. Add the onion and bell pepper, and sauté until softened.
- Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Pour in the chicken broth and enchilada sauce; mix well and simmer for 5-7 minutes.
- In meal prep containers, layer the cooked rice at the bottom.
- Top the rice with the chicken mixture, dividing evenly among the containers.
- Optional: sprinkle with shredded cheese.
- Allow to cool before sealing and refrigerating.
- Garnish with cilantro when ready to serve.
Notes
Storing: Refrigerate in airtight containers for up to 4 days; freeze for up to 2 months. Reheat in microwave for 1-2 minutes until warm. Customize and experiment with various ingredients.