Print

Creamy Chicken Enchilada Bowls Meal Prep Recipe Easy and Delicious

creamy chicken enchilada bowls - featured image
Print Recipe

These creamy chicken enchilada bowls capture all the cozy, indulgent flavors of classic enchiladas in a simple, no-fuss meal prep bowl. Perfect for busy weeknights, they are quick, filling, and easy to reheat.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cooked and shredded
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 cup sour cream (full-fat or light)
  • 4 oz (115 g) cream cheese, softened
  • 1/2 cup chicken broth (low sodium preferred)
  • 1 cup shredded Mexican blend cheese
  • 1 tbsp tomato paste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika (optional)
  • 2 cups cooked white or brown rice (about 1 cup uncooked)
  • 1 cup black beans, drained and rinsed (optional)
  • Chopped fresh cilantro for garnish
  • Fresh lime wedges for serving
  • Optional toppings: sliced avocado, diced tomatoes, sliced jalapeños, sour cream

Instructions

  1. If not using pre-cooked chicken, season raw chicken breasts with chili powder, cumin, salt, and pepper. Heat 1 tbsp oil in a skillet over medium heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then shred with two forks.
  2. Cook 1 cup of rice according to package instructions (about 15-20 minutes). Fluff with a fork and set aside.
  3. In a mixing bowl, combine softened cream cheese and sour cream until smooth.
  4. Pour chicken broth into the skillet over medium heat, then whisk in tomato paste, garlic powder, onion powder, smoked paprika, and the cream cheese mixture. Stir gently until sauce is melted and creamy, about 3-4 minutes.
  5. Return shredded chicken to the skillet and stir to coat with sauce. Sprinkle shredded cheese on top and cover skillet with lid for 2-3 minutes until cheese melts.
  6. Divide cooked rice evenly among meal prep containers or serving bowls. Spoon creamy chicken mixture over rice. Add black beans if using, then garnish with cilantro and lime wedges.
  7. Add optional toppings like sliced avocado, diced tomatoes, jalapeños, or sour cream as desired.
  8. Let bowls cool to room temperature before sealing and refrigerating. To reheat, microwave for 2-3 minutes, stirring halfway through. If sauce thickens, stir in a splash of chicken broth or water to loosen.

Notes

Soften cream cheese before mixing to avoid lumps. Use medium-low heat when combining sauce ingredients to prevent curdling. Leftover rotisserie chicken can be used to save time. Add a splash of broth or water when reheating if sauce thickens. Fluff rice well after cooking and let cool uncovered before packing to reduce stickiness.

Nutrition

Keywords: chicken enchilada bowls, creamy chicken recipe, meal prep, Tex-Mex, easy dinner, healthy enchiladas, shredded chicken, creamy sauce

Find it online: https://cooltastes.com/creamy-chicken-enchilada-bowls-meal-prep-recipe-easy-and-delicious/