Description
These Cheesy Chicken Enchilada Rice Bowls are the ultimate meal prep solution, combining savory Mexican flavors with the convenience of a “dump and bake” dinner. Tender chicken and fluffy Jasmine rice cook together in a rich enchilada broth right inside individual bowls, making cleanup a breeze. Topped with melted Cheddar and a fresh, zesty black bean and corn salsa, these bowls are a healthy, filling option for lunch or dinner that stays delicious all week long.
Ingredients
The Bowls (Divide among 4 containers)
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1 cup dry Jasmine rice (1/4 cup per bowl)
- 1 cup red enchilada sauce (1/4 cup per bowl)
- 2 cups chicken broth (1/2 cup per bowl)
- 1/2 cup shredded Cheddar cheese
The Black Bean & Corn Salsa
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen/thawed)
- 1/2 cup diced tomatoes
- 1/4 cup green onions, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon sea salt
Instructions
Prep
Preheat oven to 350°F (175°C). Spray 4 oven-safe glass meal prep containers with non-stick spray. Place them on a large baking sheet for easy handling.
Layer
In each bowl, place 1/4 cup of uncooked Jasmine rice. Top with a portion of the chopped chicken pieces (approx. 4–6 oz per bowl).
Add Liquids
Pour 1/4 cup enchilada sauce and 1/2 cup chicken broth into each bowl.
Stir
Stir the contents of each bowl gently to ensure the rice is submerged and the sauce is distributed.
Bake
Bake for 40 minutes.
Check
Carefully give each bowl a stir. The broth should be fully absorbed and the rice tender. If rice is still crunchy, bake for 5 more minutes.
Melt Cheese
Sprinkle a few tablespoons of Cheddar cheese over each bowl. Bake for another 3–5 minutes until melted.
Make Salsa
While bowls bake, combine the rinsed black beans, corn, diced tomatoes, green onion, cilantro, lime juice, and sea salt in a medium bowl. Mix well.
Finish
Remove bowls from oven and let them cool for 10 minutes (the rice will finish steaming as it sits). Top with the fresh salsa right before eating or store salsa in separate small containers.
Notes
Container Safety: Ensure your containers are oven-safe glass. Do not use plastic lids or containers in the oven!
Rice Choice: Use standard dry Jasmine or long-grain white rice. Do not use instant rice (it will turn to mush) or brown rice (it won’t cook through in time).
Chicken Size: Cut the chicken into small, uniform bite-sized pieces so they cook through at the same rate as the rice.
Storage: These stay fresh in the fridge for up to 5 days. Reheat in the microwave for 2–3 minutes. The salsa tastes great cold or warm!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner / Meal Prep
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 Bowl (with salsa)
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 95mg
Keywords: chicken enchilada bowls, meal prep chicken recipes, dump and bake dinner, healthy lunch ideas, rice bowl recipes, gluten free meal prep, easy mexican chicken