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–+ servings

Chicken Enchilada Bowl

A delicious and easy meal that combines traditional enchilada flavors with healthy grains, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 1 pound lean chicken breast
  • 1 cup quinoa or brown rice
  • 1 can black beans, rinsed and drained
  • 1 cup corn
  • 1 cup diced tomatoes
  • 1 cup enchilada sauce

Spices

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper

Optional Toppings

  • 1 cup shredded cheese optional
  • Sliced avocado and fresh cilantro for garnish

Instructions
 

Preparation

  • Cook quinoa or brown rice according to package instructions.

Cooking

  • In the Instant Pot, combine chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper.
  • Close the lid and set to high pressure for 10 minutes.
  • After the cooking time, allow for natural pressure release for 5 minutes, then quick release.
  • Shred the chicken with two forks and stir everything together.

Serving

  • Serve in bowls over quinoa or rice, and top with cheese, avocado, and cilantro.

Notes

For extra flavor, try marinating the chicken in enchilada sauce for a few hours before cooking. Adjust the spices according to your taste. If you like it spicier, add more chili powder or even some diced jalapeños.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 12gSugar: 4g
Keyword Chicken Enchilada Bowl, Healthy Dinner, one pot meal, Protein Bowl, Quick Dinner
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