One-Pan Chicken Enchilada Bowl (no tortillas!)
This chicken enchilada bowl recipe is the perfect weeknight dinner! Is there anything better than a delicious One Pan Meal on a busy night?
This has been my go-to easy dinner to switch up a Taco Tuesday. It makes such delicious leftovers. It is super easy to swap out the proteins or make it vegetarian with just beans.
If you like this chicken enchilada bowl, you should try my Keto Chicken Enchilada Casserole, Easy Crockpot Chicken Enchilada Soup Recipe, or a simple Easy Mexican Beans and Rice (3-ingredients)
Why You Will Love This Dinner
This is such an easy meal to make in just one pan. (hello minimal dishes!)
You can sneak so many vegetables in this dish.
Enjoy leftovers for lunch all week long.
Ingredients
- chicken tenderloins - the main protein source for this one pan dinner!
- seasoning - make this seasoning mix or use a pre-made taco seasoing
- quinoa - a great nutritious grain that is very absorbent!
- black beans - a perfect bean to compliment the Mexican flavors
- vegetables - such as zucchini and bell peppers
- enchilada sauce - we use a red enchilada sauce in this dish
- chicken broth - stock, bone broth, or water to cook the quinoa
- shredded Mexican cheese blend
Substitutions and Variations
No chicken tenderloins? Use rotisserie chicken or sub cooked beef or ground turkey - or omit fully
Don't love quinoa? Use cooked rice
Ran out of black beans? Use Pinto Beans
Prefer green enchilada sauce? Use that instead
Step-by-step instructions
Season chicken, cook in pan and set aside.
In the same skillet, add the quinoa and water or broth. Stir to combine and turn heat on high. Stir frequently until water is absorbed and quinoa is cooked (about 5 minutes)
Add the (drained) black beans, chopped bell pepper, sliced zucchini, enchilada sauce and stir.
Cut cooked chicken into 1 inch pieces and nestle into the quinoa.
Sprinkle the shredded Mexican cheese evenly over the top and broil in the oven for 3-5 minutes or until cheese is melted.
Garnish with optional toppings like cilantro, jalapeños, sour cream, or diced avocado.
Tips and Notes:
Quinoa will absorb liquid quickly, if your quinoa looks a little dry rather than fluffy add a little more water for it to absorb.
Serving Suggestions:
This one pan meal doesn't need any sides but is great with additional toppings! Start with the melted cheese on top and then add a dollop of sour cream (or Greek yogurt!), lime juice, cilantro, jalapenos, guacamole, hot sauce... the list goes on! Think your favorite taco toppings.
Storage and Reheating Instructions:
This chicken enchilada bowl is a great recipe to double and freeze half for busy weeks!
Storage:
Save this in a freezer safe container for up to 1 month in the freezer or up to 5 days in the refrigerator.
Reheating:
Simply reheat individual portions in the microwave or reheat a large portion in an oven safe dish on low. I recommend adding a little extra cheese on top when serving leftovers.
Hungry for more? Try these beef crispy tacos (30 minute dinner!) , an Easy Chicken and Shrimp Fried Rice, or my one pan Unstuffed Peppers Skillet(with Quinoa!)next!
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
One-Pan Chicken Enchilada Bowl
Equipment
- 1 Large Skillet
Ingredients
- 1 tablespoon olive oil
- 1 lb. chicken tenderloins
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 cup uncooked quinoa rinsed
- 2 cups water or chicken broth
- 15 oz can black beans drained and rinsed
- 1 zucchini diced
- 1 red bell pepper diced
- 10 oz enchilada sauce
- 1 ½ cups shredded Mexican cheese blend
- Optional toppings: chopped cilantro sliced jalapeños, sour cream, diced avocado
Instructions
- Heat olive oil in a large, oven-safe skillet over medium heat. Season chicken tenderloins with chili powder, cumin, salt, and pepper. Cook for 2-3 minutes per side, until lightly browned. Remove chicken from the skillet and set aside.
- In the same skillet, add the quinoa and water or broth. Stir to combine and turn heat on high. Stir frequently until water is absorbed and quinoa is cooked (about 5 minutes)
- Turn heat to medium and add bell pepper, zucchini and enchilada sauce and stir for 4-5 minutes to cook vegetables.
- Cut cooked chicken into 1 inch pieces and nestle into the quinoa. Stir in drained black beans.
- Sprinkle the shredded Mexican cheese evenly over the top and broil in the oven for 3-5 minutes or until cheese is melted.
- Garnish with optional toppings like cilantro, jalapeños, sour cream, or diced avocado.
