Creamy High Protein Enchilada Bowls

Creamy High Protein Enchilada Bowls are a delightful meal option that effortlessly combines rich flavors and a hearty dose of nutrition. This dish is packed with tender chicken, robust beans, and a sumptuous creamy sauce that will leave you craving more. Not only is it delicious, but it’s also quick to prepare, making it a perfect choice for busy weeknights or meal prep. Dive into this vibrant bowl of goodness and enjoy the variety of textures and tastes it has to offer.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 550
• Protein: 42g
• Carbohydrates: 66g
• Fat: 14g
• Fiber: 14g
• Sugar: 3g
• Sodium: 600mg

Why Make This Creamy High Protein Enchilada Bowls

This recipe stands out for its creamy texture and high protein content, courtesy of the combination of Greek yogurt, cottage cheese, and chicken. It’s an excellent way to incorporate lean protein and fiber into your diet while still enjoying comforting and flavorful food. The vibrant vegetables and flavorful spices bring a lovely freshness to each bite, and you can customize the toppings to your liking. This dish also allows for plenty of versatility, making it a great base for further adjustments or additions, like extra veggies or different types of grains.

How to Make Creamy High Protein Enchilada Bowls

Making Creamy High Protein Enchilada Bowls is a straightforward process, perfect for both cooking novices and seasoned chefs. You’ll begin by preparing your grain base, seasoning and cooking the chicken, creating that delicious creamy enchilada sauce, and then finally assembling your bowls with all the colorful toppings.

Ingredients:

For the chicken and beans:

• 1 lb (450 g) boneless skinless chicken breast, cut into small bite-size cubes
• 1 tbsp olive oil or avocado oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp chili powder (or to taste)
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) pinto beans or kidney beans, drained and rinsed

For the creamy high protein enchilada sauce:

• 1 cup (240 g) plain Greek yogurt, 2% or nonfat
• 1 cup (240 ml) red enchilada sauce (mild or medium)
• 1/3 cup (80 g) cottage cheese (for extra protein and creaminess)
• 1/4 cup (25 g) shredded Mexican blend or cheddar cheese
• 2 tbsp tomato paste
• 1/2 cup (120 ml) low sodium chicken broth or water (adjust for thickness)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder or chipotle powder (optional, for heat)
• 1/2 tsp fine sea salt, or to taste
• Juice of 1/2 lime

For the bowls:

• 2 cups cooked brown rice, white rice, or quinoa
• 1 cup canned corn kernels, drained (or frozen corn, thawed)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, finely diced
• 1 cup cherry or grape tomatoes, halved
• 1 cup shredded lettuce or finely shredded green cabbage
• 1/2 cup shredded Mexican blend cheese (for topping)
• 1/4 cup chopped fresh cilantro leaves
• 1 medium avocado, sliced or diced
• Lime wedges, for serving

Optional high protein add-ins or swaps:

• 1/2 cup extra cottage cheese or Greek yogurt to swirl on top
• 1/2 cup egg whites, cooked and chopped, mixed into the rice
• Extra grilled chicken or rotisserie chicken if you want even more protein

Directions:

Step 1: Prepare the Base (Rice or Grain)

• If you do not have cooked rice or quinoa ready, start by cooking it according to package instructions.
• For extra flavor, cook the grains in low sodium chicken broth instead of water.
• Once cooked, fluff with a fork and set aside, covered to keep warm.

Step 2: Season and Cook the Chicken

• Pat the chicken breast cubes dry with paper towels so they sear instead of steam.
• In a medium bowl, toss the chicken with olive oil, salt, black pepper, garlic powder, onion powder, cumin, smoked paprika, and chili powder until evenly coated.
• Heat a large nonstick skillet over medium-high heat. When hot, add the seasoned chicken in a single layer.
• Cook for about 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature should reach 165°F / 74°C).
• Turn off the heat and set the chicken aside in a bowl.

Step 3: Warm the Beans and Corn

• In the same skillet (no need to wash it), add the drained black beans, pinto beans, and corn.
• Cook over medium heat for 3 to 4 minutes, stirring, just until warmed through and lightly toasted in spots.
• If needed, add 1 to 2 tablespoons of water to prevent sticking.
• Transfer the warm beans and corn to a separate bowl and set aside.

Step 4: Make the Creamy High Protein Enchilada Sauce

• In a blender or food processor, add Greek yogurt, enchilada sauce, cottage cheese, shredded cheese, tomato paste, chicken broth, garlic powder, onion powder, cumin, smoked paprika, chili powder or chipotle powder (if using), salt, and lime juice.
• Blend on high until the mixture is completely smooth and creamy.
• Taste and adjust seasoning: add more salt, lime juice, or chili powder if you want extra brightness or heat.
• The sauce should be pourable but creamy. If it is too thick, blend in 2 to 4 more tablespoons of broth or water until you reach your desired consistency.

Step 5: Simmer the Chicken in the Creamy Sauce

• Pour the blended sauce back into the skillet and warm over medium heat until just starting to steam, 2 to 3 minutes. Do not let it boil hard to avoid curdling the yogurt.
• Stir in the cooked chicken pieces, coating them thoroughly.
• Let the chicken simmer gently in the sauce for 3 to 5 minutes, stirring occasionally. This helps the flavors meld and thickens the sauce slightly.
• If the sauce gets too thick, splash in a little broth or water. If it is too thin, let it simmer for a few extra minutes, stirring often.

Step 6: Prepare the Fresh Toppings

• While the chicken simmers, chop the vegetables and garnishes.
• Dice the red and green bell peppers.
• Finely dice the red onion.
• Halve the cherry tomatoes.
• Shred the lettuce or cabbage.
• Chop the fresh cilantro.
• Slice or dice the avocado just before serving to keep it from browning.
• Cut lime wedges.

Step 7: Assemble the Enchilada Bowls

• Divide the cooked rice or quinoa evenly among 4 bowls.
• Spoon a generous amount of the creamy enchilada chicken over the grains, making sure to include plenty of sauce for each serving.
• Add warm beans and corn to one side of each bowl.
• Arrange bell peppers, red onion, tomatoes, and shredded lettuce or cabbage around the chicken mixture.
• Sprinkle each bowl with shredded Mexican blend cheese.
• Top with avocado slices or chunks.
• Finish with a big pinch of chopped cilantro and a squeeze of fresh lime juice over each bowl.

Step 8: Serve and Store

• Serve the bowls immediately while the chicken and grains are warm and the toppings are fresh.
• For meal prep, store the components separately:
  • Chicken in sauce, rice or quinoa, and beans/corn in airtight containers in the refrigerator for up to 4 days.
  • Fresh toppings (peppers, onion, tomatoes, lettuce, cilantro) in separate containers to keep them crisp.
  • Avocado should be sliced fresh right before serving.
  • Reheat the chicken, beans, and grains gently in the microwave or on the stovetop, then add cold fresh toppings and avocado after reheating.

How to Serve Creamy High Protein Enchilada Bowls

These bowls are perfect for a casual dinner or when feeding a crowd. Serve them hot, topped with fresh cilantro, avocado, and lime wedges for a burst of flavor. They also make an excellent dish for meal prep, allowing you to enjoy a healthy meal throughout your busy week. You can even serve them at gatherings, where guests can create their own personalized bowls, choosing from a variety of toppings.

How to Store Creamy High Protein Enchilada Bowls

To store leftovers, separate the components. Keep the chicken, sauce, and grains together in an airtight container and the fresh toppings in their own container. They can be refrigerated for up to 4 days. For best results, add avocado just before serving to maintain freshness. Reheat the chicken and grains as needed, adding cold toppings afterward for the perfect texture and taste.

Expert Tips for Perfect Creamy High Protein Enchilada Bowls

• For faster preparation, meal prep the cooked rice or quinoa ahead of time and store it in the refrigerator.
• Experiment with different beans or even lentils for added variety.
• Customize the level of spiciness by adjusting the amount of chili powder.
• Feel free to incorporate seasonal vegetables or whatever you have on hand. This makes the dish not only versatile but also a great way to minimize food waste.
• If you’re vegetarian, swap the chicken for another protein source, such as tofu or chickpeas.

Delicious Variations

• Vegetarian Version: Replace the chicken with roasted sweet potatoes or chickpeas for a plant-based alternative.
• Spicy Kick: Add jalapeños or a drizzle of hot sauce to the bowls for those who enjoy more heat.
• Cheesy Enchilada: Add extra cheese in the sauce or as a topping for a creamier finish.
• Grain Variety: Substitute brown rice for quinoa, couscous, or even cauliflower rice for a low-carb option.

Frequently Asked Questions

• Can I make this dish ahead of time? Yes, you can prepare each component in advance. Just store them separately and assemble right before eating for the freshest flavors.

• Is this recipe gluten-free? It is naturally gluten-free, as long as you use gluten-free enchilada sauce and check your broth.

• Can I freeze the enchilada bowls? While the mixed components can be frozen, it’s best to store them separately. The rice, chicken, beans, and sauce will freeze well, but fresh toppings should be added after reheating.

• What can I substitute for Greek yogurt? You can swap Greek yogurt for sour cream or a non-dairy yogurt like coconut yogurt for a dairy-free option.

• How can I make these bowls spicier? Include more chili powder or add some chopped chipotle peppers or jalapeños for a spicy kick.

Conclusion

Creamy High Protein Enchilada Bowls are not just a meal; they are an experience of flavors and nutrition packed beautifully into one dish. They are easy to prepare, loaded with protein, and offer a great blend of textures and colors from the fresh vegetables. Don’t miss out on making these bowls your go-to recipe for a delicious and fulfilling dinner. Enjoy the journey of cooking and the delightful outcome that’s sure to please the whole family!

Creamy High Protein Enchilada Bowls

---

• Author: lydia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: High Protein

Print Recipe

Pin Recipe

Description

A delightful meal option that combines rich flavors with a hearty dose of nutrition, featuring tender chicken, robust beans, and a creamy sauce.

---

Ingredients

Scale 1x2x3x

• 1 lb (450 g) boneless skinless chicken breast, cut into small bite-size cubes
• 1 tbsp olive oil or avocado oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) pinto beans or kidney beans, drained and rinsed
• 1 cup (240 g) plain Greek yogurt, 2% or nonfat
• 1 cup (240 ml) red enchilada sauce
• 1/3 cup (80 g) cottage cheese
• 1/4 cup (25 g) shredded Mexican blend or cheddar cheese
• 2 tbsp tomato paste
• 1/2 cup (120 ml) low sodium chicken broth or water
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder or chipotle powder
• 1/2 tsp fine sea salt
• Juice of 1/2 lime
• 2 cups cooked brown rice, white rice, or quinoa
• 1 cup canned corn kernels, drained
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, finely diced
• 1 cup cherry or grape tomatoes, halved
• 1 cup shredded lettuce or finely shredded green cabbage
• 1/2 cup shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro leaves
• 1 medium avocado, sliced or diced
• Lime wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Base (Rice or Grain): Cook rice or quinoa according to package instructions, ideally in low sodium chicken broth for added flavor.
2. Season and Cook the Chicken: Toss chicken with olive oil and spices, then cook in a nonstick skillet until browned and cooked through.
3. Warm the Beans and Corn: In the same skillet, heat the beans and corn until warmed through.
4. Make the Creamy High Protein Enchilada Sauce: Blend the sauce ingredients until smooth and creamy.
5. Simmer the Chicken in the Creamy Sauce: Combine the chicken with the sauce in the skillet, heating gently.
6. Prepare the Fresh Toppings: Dice the fresh vegetables and prepare lime wedges.
7. Assemble the Enchilada Bowls: Divide cooked grains into bowls and top with chicken, beans, corn, veggies, and cheese.
8. Serve and Store: Serve immediately, or store components separately for meal prep.

Notes

Customize toppings as per preference. Can store components separately in the refrigerator for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 550
• Sugar: 3g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 14g
• Protein: 42g
• Cholesterol: 80mg