Ingredients
Scale
- 2 cups cooked chicken breast, shredded (leftovers work great!)
- 1 cup quinoa, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup enchilada sauce (homemade or store-bought)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Optional: lime wedges for serving
If you’re looking for substitutions, you can swap quinoa with brown rice, or use kidney beans in place of black beans for a different twist. Flexibility in the kitchen is key, especially when you’re running on mom-time!
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, quinoa, black beans, corn, and enchilada sauce. Stir until everything is well coated.
- Add the cumin, chili powder, garlic powder, and onion powder to the mixture. Season with salt and pepper to taste.
- Transfer the mixture into an oven-safe dish and sprinkle the shredded cheddar cheese evenly on top.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve the bowls with sliced avocado, a sprinkle of cilantro, and a wedge of lime if desired. Each bite will remind you of those cherished family dinners where love was the main ingredient.
One of my personal tips is to prepare the chicken and quinoa in advance. This makes assembling the bowls quick and easy, perfect for those hectic weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International