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Chicken Enchilada Meal Prep Bowls are checking all the boxes. This recipe is a high protein meal prep lunch or dinner that is so easy to make! All you need is 5 minutes of prep time, and 4 ingredients. After dividing up the ingredients into 4 equal portions, bake for 45 minutes. That is it! Let your oven do all the work and have meals planned out for the week.
Meal Prep bowl recipes are my new favorite way to stock the fridge on the weekend. Meal prep bowl recipes are total game changers! They are so easy with less than 5 minutes of prep. You turn on the oven, pop them in, and then voila!! You now have 4 perfectly portioned meals to enjoy all week.
Some of my favorite bowls to rotate through are my Pesto Chicken Bowls with Orzo for a savory lunch, Blueberry Cottage Cheese Breakfast Bakes for a protein-packed morning, and Pancake Breakfast Bowls for a fun weekend treat. I also love these Apple Cinnamon Raisin Overnight Oats Bowls. They’re cozy, lightly sweet, and perfect for grab-and-go meals throughout the week.
Reasons you will love Enchilada Chicken Meal Prep Bowls
- These bowls are macronutrient friendly: packed with protein, healthy fats, fiber, and antioxidants. As a nutritionist, these are my non-negotiables when creating recipes.
- You don’t have to pre-cook anything! We’re dumping in un-cooked rice, raw chicken, enchilada sauce, and chicken broth. Your oven does all the magic. TRUST me. I worked at the ratios, time, and temp for these to get it just right.
- Extra toppings on this like my black bean and corn salsa not only upped the flavor, but also upped the fiber and protein. It’s a win win!
Hit the EASY button with these meal prep bowls!
I am going to breakdown just how easy this recipe is. First, gather up 4 ingredients: chicken breast (or chicken breast tenderloin) that you can cut into 1-2 inch pieces, jasmine or basmati rice, enchilada sauce, and chicken broth. That is it! We’ll divide up the ingredients into 4 equal portions, place on a baking sheet, and bake for 40 – 45 minutes. Stir and top with cheese, bake for another 3-5 minutes. That’s it!
The final step is adding the black bean and corn salsa. Completely optional, but I think it adds even more flavor!
Want to take these enchilada flavors up a notch? Don’t forget to top with my Best Homemade Salsa. You will not regret it!
A few tips for getting it just right and storing!
- Use 4 cup glass bowls that are oven friendly. I love these pyrex bowls with lids.
- Spray the bowls with a cooking spray so the rice doesn’t stick.
- If your rice feels a little undercooked after 40 minutes, realize it will continue to soak up the broth and cook even after your pull it out of the oven.
- I use Trader Joe’s Enchilada sauce. It’s really good with clean and minimal ingredients.
- You can store the black bean and corn salsa separately, or top the bowls.
For those nights when you don’t want to meal prep but still crave enchiladas, check out my Creamy Chicken Enchilada Skillet. It’s everything you love about enchiladas made easy in one skillet.
Chicken Enchilada Meal Prep Bowls
Ingredients
For the Bowls:
- 1.5 lbs Chicken breast*
- 1 cup Jasmine rice
- 1 cup Enchilada sauce**
- 2 cups Chicken broth
- 1/2 cup Cheddar cheese***
For the Black Bean and Corn Salsa
- 1 14.5oz can Black beans
- 1 cup Corn , (frozen or canned)
- 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
- Preheat the oven to 350 degrees F. Use a non-stick cooking spray on each of your 4 meal prep bowls. Place the bowls on a large baking sheet.
- In each bowl, place 1/4 cup rice. Top with 4 – 6 oz of chicken breast that is cut into smaller pieces.
- Now add: 1/4 cup enchilada sauce to each bowl, and top with 1/2 cup chicken broth to each bow. Give the mixture a stir.
- Bake for 40 minutes and check on the bowls by giving each bowl a stir. The broth should be completely absorbed. You may need to cook an extra 5 minutes (depending on the oven). Top each bowl with a few tablespoons of shredded cheddar cheese. Place back in the oven for another 3-5 minutes or until cheese is melty.
- Meanwhile, make the black bean and corn salsa while baking. Strain the black beans and corn, rinse with water. Add the chopped tomatoes, onion, and cilantro. Top with lime juice and sea salt. Give the mixture a stir.
- Remove and let sit until cool (or you can also eat them after about 10 minutes). The rice will continue to cook a bit and this is good! You can add the black bean and corn salsa right away, or store separately.
- If storing for meal prep, top with lid and refrigerate. They will holdup in the fridge for about 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this work in a baking dish if I’m cooking for a larger group of people? Would I need to change the rice/chick broth ratios? I love the bowl ideas for my family of 4!
Yes, you can make this in a larger 9×13 casserole dish. Keep the ratio of rice/broth the same, the cook time most likely needs an extra 10 – 15 minutes.
I used Siete brand enchilada sauce to avoid seed oil. Theirs is quite tasty. I’m disappointed that Trader Joe’s hasn’t stopped using GMO and refined oil ingredients. We don’t eat legumes (quit when we did a Whole 30 and never went back to them. Supposedly they are a good source of protein but it’s overshadowed by lectin content. I used some corn salsa made with mangoes. It was great!
Really good and super easy to make! I love that you don’t have to pre cook the chicken or the rice, you just throw it all in.