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Enchiladas are a beloved staple of Mexican cuisine, with their roots tracing back to the Aztecs who wrapped tortillas around various fillings. Traditionally, enchiladas are made by rolling tortillas around a filling, often smothered in a rich sauce. However, as culinary trends have evolved, so has the presentation of this classic dish. The bowl format has gained immense popularity in contemporary cuisine, allowing for a more casual and customizable dining experience.

Healthy Chicken Enchilada Bowls

Discover the joy of cooking with Zesty Chicken Enchilada Bowls, a vibrant and nutritious dish perfect for any occasion. This recipe combines lean chicken, fluffy quinoa, and a mix of colorful ingredients, all topped with fresh veggies and spices for a burst of flavor. Perfect for busy weeknights or meal prepping, these bowls cater to a variety of dietary preferences, making them a versatile choice for everyone. Get ready to create a delicious meal that will impress your family and friends!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 can (15 oz) black beans, drained and rinsed

1 cup corn (can use frozen or canned)

1 cup uncooked quinoa (or brown rice)

2 cups low-sodium chicken broth or water

1 can (10 oz) enchilada sauce (red or green)

1 cup cherry tomatoes, halved

1 avocado, diced

1 cup fresh cilantro, chopped

Lime wedges for serving

Greek yogurt or light sour cream for topping (optional)

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and chicken broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Chicken: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper on both sides. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through.

      Shred the Chicken: Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks.

        Combine Ingredients: In the same skillet (you can add a little more olive oil if needed), add the black beans, corn, enchilada sauce, and shredded chicken. Stir everything together over medium heat until heated through, about 5 minutes.

          Assemble the Bowls: In serving bowls, layer the cooked quinoa, followed by the chicken mixture. Top with cherry tomatoes, avocado, and fresh cilantro.

            Serve: Squeeze fresh lime juice over each bowl, and add Greek yogurt or light sour cream if desired. Enjoy your healthy and flavorful chicken enchilada bowls!

              Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings