Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe

If you’re on the hunt for a delicious and convenient lunch or dinner option, you’ve got to try this Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe. It’s packed with flavor, super satisfying, and just the right balance of hearty chicken and fresh veggie salsa. Plus, it reheats beautifully, making it a meal-prep winner for busy weeks.

I especially love making these bowls when I want a comforting meal without the hassle of cooking fresh every night. The enchilada sauce adds that cozy, zesty touch that makes each bite feel special, and the black bean and corn salsa brings a refreshing brightness that keeps things interesting. You’re going to enjoy how effortless and tasty this recipe is!

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Ingredients & Why They Work

The ingredients in this Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe come together beautifully to create layered flavors and textured bites. Choosing quality staples like a good enchilada sauce and fresh cilantro can really take it over the top.

• Chicken breast: Using around 1.5 lbs gives you hearty portions with enough protein to feel satisfied, and tenderloin strips make cutting easier.
• Jasmine rice: Its light, fluffy texture absorbs the enchilada sauce and broth nicely without becoming mushy.
• Enchilada sauce: Pick your favorite brand for flavor; I love Trader Joe’s for its clean ingredients and just-right spice level.
• Chicken broth: Adds moisture and depth to the rice and chicken as they bake together.
• Cheddar cheese: Melts perfectly over the top for a creamy, gooey finish; Monterey Jack or pepper jack work great, too.
• Black beans: Source canned for convenience, but rinse well to reduce sodium and remove any canning taste.
• Corn: Frozen or canned works; sweet kernels add natural sweetness to balance the tangy salsa.
• Diced tomatoes: Provide juicy bursts that brighten every bite.
• Green onion: Adds a fresh, mild sharpness that cuts through the richness.
• Fresh cilantro: The herb’s brightness is crucial for that vibrant salsa flavor.
• Lime juice: Zingy acidity that ties all salsa ingredients together.
• Sea salt: Enhances the natural flavors without overpowering the dish.

Tweak to Your Taste

I really enjoy mixing things up with this Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe depending on my mood and what’s in the fridge. Don’t hesitate to adjust ingredients — it’s one of those flexible recipes that rewards your creativity.

• Add Heat: I sometimes throw in chopped jalapeños or a dash of cayenne to spice up the salsa if I’m craving a little kick.
• Use Brown Rice: For a nuttier flavor and more fiber, brown rice works too — just increase the cooking time slightly and add a bit more broth.
• Make it Vegetarian: Skip the chicken, toss in extra beans or roasted veggies like bell peppers and zucchini for a plant-based version I’ve had great success with.
• Cheese Variations: Mixing cheddar with a bit of cotija or queso fresco adds a delightful tang that I sometimes opt for in place of straight cheddar.

Step-by-Step: How I Make Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe

Step 1: Prepping and layering the bowls

I start by preheating my oven to 350°F and lightly spraying each of the four meal prep bowls with non-stick spray—this makes cleanup a breeze. Then, I add a quarter cup of jasmine rice to the bottom of each bowl before tucking in 4 to 6 ounces of bite-sized chicken breast pieces on top. Laying out the rice and chicken like this ensures that the flavors blend as it bakes.

Step 2: Adding enchilada sauce and broth for flavor and moisture

Next, I pour 1/4 cup of enchilada sauce over the chicken and rice in each bowl, then top each with 1/2 cup of chicken broth. Giving each bowl a quick stir at this point helps distribute the sauce and broth evenly, so you get that classic enchilada flavor in every bite. This step is key for the rice to absorb those tasty liquids while baking.

Step 3: Baking and adding cheese

I place all the bowls on a large baking sheet (trust me, it saves oven space and keeps things tidy!) and bake for 40 minutes. Halfway through, I like to give the bowls a gentle stir to make sure the broth is getting absorbed evenly. Depending on your oven, you might need an extra 5 minutes. Then, it’s time for one of my favorite parts: sprinkling shredded cheddar cheese on top. I pop them back in for 3 to 5 minutes until the cheese melts perfectly gooey.

Step 4: Making the black bean and corn salsa

While the bowls are baking, I whip up the black bean and corn salsa since it only takes minutes. I drain and rinse canned black beans and corn, then mix them with diced tomatoes, green onions, fresh cilantro, a squeeze of lime juice, and a sprinkle of sea salt. This salsa is a refreshing, zesty contrast to the warm, cheesy bowls—one of my favorite flavor combos!

Step 5: Serving or storing

Once the bowls come out of the oven, I let them cool a bit — about 10 minutes is perfect for flavors to settle and to avoid burning your mouth! You can spoon on the black bean and corn salsa right away or keep it separate until mealtime if you’re prepping ahead. Covered tightly, these bowls last about five days in the fridge, which makes lunches for the week so convenient.

How to Serve Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe

Garnishes

I love topping my bowls with a dollop of sour cream or Greek yogurt for a cool creaminess that balances the spice. Fresh avocado slices and extra chopped cilantro brighten it up and add wonderful texture. Sometimes, a few tortilla chips on the side make for a crunchy, fun contrast.

Side Dishes

For an easy and balanced meal, I pair these bowls with a simple green salad dressed in lime vinaigrette or roasted sweet potatoes seasoned with cumin and chili powder. A side of warm corn tortillas also complements the enchilada flavors perfectly when I want something more filling.

Creative Ways to Present

When I’ve had friends over, I’ve served this meal family-style in a big baking dish, letting everyone scoop their portions and customize with salsa and toppings. For a festive touch, you could garnish with pickled jalapeños and a sprinkle of crushed tortilla chips to mimic classic loaded nachos.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe keep well in airtight containers in the fridge for up to five days. I like to keep the salsa separate when storing so it stays fresh and vibrant. Just add it fresh when you’re ready to eat.

Freezing

While I haven’t frozen the salsa itself, I’ve successfully frozen the enchilada bowls before baking. Just cover them tightly and freeze for up to three months. When ready, thaw overnight in the fridge and bake as directed, adding fresh salsa after reheating.

Reheating

I reheat my meal prep bowls in the oven at 350°F for about 15 minutes to regain the baked texture, or in the microwave for 2-3 minutes if I’m in a hurry. Adding fresh salsa and any garnishes after reheating always freshens things up like the first day.

FAQs

Final Thoughts

This Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe has become one of my go-to meals because it hits that sweet spot of being flavorful, filling, and easy to make in bulk. The comforting baked rice and chicken combined with a zingy bean salsa give you layers of taste with minimal fuss. I hope you give it a try and find it as handy and delicious as I do—it’s truly a recipe worth making your own!

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