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Chicken Enchilada Meal Prep Bowls Recipe

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4 from 72 reviews

This Chicken Enchilada Meal Prep Bowl recipe combines tender chicken breast, flavorful enchilada sauce, jasmine rice, and a fresh black bean and corn salsa for a delicious, easy-to-make meal prep option that’s perfect for busy weeknights or lunches. Baked in individual bowls, the dish is wholesome, cheesy, and packed with vibrant flavors.

  • Total Time: 50-55 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1.5 lbs Chicken breast, cut into smaller pieces
  • 1 cup Jasmine rice
  • 1 cup Enchilada sauce
  • 2 cups Chicken broth
  • 1/2 cup Cheddar cheese, shredded

Salsa Ingredients

  • 1 (14.5 oz) can Black beans, drained and rinsed
  • 1 cup Corn, frozen or canned, drained
  • 1/2 cup Diced tomatoes
  • 1/4 cup Diced green onion
  • 1/4 cup Chopped fresh cilantro
  • 1 Lime, juiced
  • 1 tsp Sea salt

Instructions

  1. Preheat and Prepare Bowls: Preheat your oven to 350°F (175°C). Spray four meal prep bowls lightly with non-stick cooking spray and arrange them on a large baking sheet.
  2. Layer Rice and Chicken: In each bowl, place 1/4 cup of jasmine rice. Top each with 4 to 6 ounces of the cut chicken breast pieces evenly distributed.
  3. Add Sauces and Broth: Pour 1/4 cup of enchilada sauce over the chicken in each bowl followed by 1/2 cup of chicken broth. Stir gently to combine ingredients slightly within the bowls.
  4. Bake Bowls: Place the baking sheet with the bowls in the oven and bake for 40 minutes. Stir each bowl partway through the baking time to ensure even cooking and absorption of liquid. If the broth is not fully absorbed after 40 minutes, bake for an additional 5 minutes.
  5. Add Cheese and Melt: After the broth is absorbed, sprinkle about a few tablespoons of shredded cheddar cheese on top of each bowl. Return the bowls to the oven and bake for another 3 to 5 minutes until the cheese is melted and bubbly.
  6. Prepare Black Bean and Corn Salsa: While the bowls are baking, prepare the salsa by combining the rinsed black beans, corn, diced tomatoes, green onion, and chopped cilantro. Add lime juice and sea salt, then stir the salsa mixture thoroughly to combine all flavors.
  7. Cool and Serve or Store: Remove the bowls from the oven and allow them to cool slightly for about 10 minutes. The rice will continue to cook slightly during this time. Serve the bowls topped with the black bean and corn salsa immediately or refrigerate the salsa separately for meal prep.
  8. Store for Meal Prep: Cover the bowls with lids and refrigerate. The prepared meal prep bowls will keep well in the fridge for up to 5 days.

Notes

  • Use fresh chicken breast for best results, but cooked or rotisserie chicken can be substituted to save time.
  • Frozen corn can be used if fresh or canned isn’t available; be sure to drain it well.
  • For a spicier kick, add chopped jalapeños or a dash of cayenne to the salsa.
  • Use low-sodium chicken broth to control salt content in the meal.
  • For a creamier texture, consider mixing in a spoonful of sour cream before baking.
  • To keep the black bean and corn salsa fresher longer, store it separately from the baked bowls.
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 40-45 minutes
  • Category: Meal Prep
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://omgmakethis.com/chicken-enchilada-meal-prep-bowls-recipe/