Description
Delicious and quick chicken and egg enchilada bowls perfect for lunch or dinner.
Ingredients
Scale
- 2 cups shredded cooked chicken (Use rotisserie chicken for speed.)
- 1 cup red enchilada sauce (Choose sauce with minimal added sugar.)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- salt and pepper (To taste.)
- 6 large eggs (Whipped and gently scrambled.)
- 1 can black beans (Rinsed and drained.)
- 1 cup corn (Fresh, frozen, or canned.)
- 1 cup shredded Mexican cheese blend
- 1/4 cup fresh cilantro (Chopped.)
- Optional Toppings (Salsa, Greek yogurt, or sliced jalapeños.)
Instructions
- Sauté the shredded chicken in a skillet with olive oil and enchilada sauce until heated through. Stir in chili, cumin, garlic, and onion powders; season with salt and pepper.
- Scramble the eggs gently in a separate non-stick pan until just softly set.
- Assemble the bowls by dividing the chicken mixture into four containers, then topping with fluffy scrambled eggs, black beans, and corn.
- Melt the shredded cheese over the warm ingredients.
- Add avocado and cilantro right before serving for maximum freshness.
Notes
- Feel free to add more vegetables like bell peppers or onions for added nutrition.
- This recipe is great for meal prep; store in airtight containers for convenient meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 300mg