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

Hey friend, if you’re looking for a meal prep recipe that’s bursting with flavor, easy to make, and perfect for busy weekdays, you’re going to love these Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe. This dish combines tender baked chicken infused with the rich taste of enchilada sauce alongside a vibrant, fresh salsa that brings brightness and texture in every bite. I make these whenever I want a satisfying meal that feels both hearty and fresh throughout the week.

What makes this Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe really special is how it manages to be comforting yet light enough to keep you energized — and did I mention it reheats beautifully? Whether you’re prepping lunches for your workweek or whipping up a quick dinner for the family, this recipe delivers on simplicity, nutrition, and flavor.

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Ingredients & Why They Work

This Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe uses simple, wholesome ingredients that complement each other beautifully. Each component plays a crucial part in flavor, texture, or nutrition, and you can source most of these at your local grocery store without breaking the bank.

• Chicken breast: Lean protein that soaks up the enchilada sauce as it bakes, keeping it juicy and flavorful.
• Jasmine rice: A fragrant rice that cooks up fluffy and light, acting as the perfect base for the bowl.
• Enchilada sauce: Adds deep, smoky, and slightly spicy flavors—choose one with clean ingredients for best results.
• Chicken broth: Keeps the rice moist while infusing more flavor during baking.
• Cheddar cheese: Melts beautifully on top for that classic enchilada gooey finish—you can swap with monterey jack or pepper jack for a twist.
• Black beans: Protein-rich and fiber-packed, they bring heartiness and texture to the salsa.
• Corn: Adds a refreshing sweetness and crunch that contrasts deliciously with the spicy enchilada flavors.
• Diced tomatoes: Provide juiciness and acidity to brighten the salsa.
• Green onion: Adds a mild freshness with subtle bite.
• Fresh cilantro: Brings a fragrant, herbaceous quality essential to Mexican-inspired dishes.
• Lime juice: Essential for adding zing and balancing flavors in the salsa.
• Sea salt: Elevates every ingredient without overpowering.

Tweak to Your Taste

I often tweak this Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe depending on what I have or my mood. Feel free to personalize it—you can easily make it spicier, swap veggies, or adjust the salsa components to keep it exciting.

• Variation: Sometimes, I add diced avocado or a dollop of sour cream over the top just before eating for a creamy contrast that’s divine.
• Vegetarian option: Swap the chicken for extra beans and add sautéed bell peppers or mushrooms for a hearty meatless bowl.
• Spice it up: Stir in some chopped jalapeño or a dash of hot sauce into the salsa if you like some heat.
• Grain swap: Brown rice or quinoa both work wonderfully as alternatives to jasmine rice and add their own unique textures.

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

Step 1: Prep Your Bowls and Ingredients

First things first, preheat your oven to 350°F. Grab four meal prep bowls (I like ones that are oven-safe so I can bake and store in the same dish) and spray each with non-stick spray. This helps prevent sticking and makes clean up easier. Then, measure out 1/4 cup of jasmine rice per bowl and place it at the bottom. Next, chop your chicken breast into bite-sized pieces—if you use tenderloins, it saves you time since they’re smaller.

Step 2: Assemble the Bowls

Place about 4 to 6 ounces of chicken pieces over the rice in each bowl. Pour in 1/4 cup of enchilada sauce per bowl and then add 1/2 cup of chicken broth. Give each bowl a gentle stir to mix the sauce and broth with the chicken and rice—this ensures even cooking and keeps everything nice and moist.

Step 3: Bake and Cheese It Up

Pop your baking sheet with all the bowls into the oven and bake for 40 minutes. Around the 35-minute mark, it’s good to check if the broth is absorbed by giving the bowls a gentle stir—if it’s not quite done, leave it for an extra 5 minutes. Once the liquid is gone, sprinkle a few tablespoons of shredded cheddar cheese on top and return to the oven for another 3-5 minutes until the cheese is perfectly melted and bubbly.

Step 4: Quick and Easy Black Bean and Corn Salsa

While your bowls are baking, you can whip up the salsa. Drain and rinse the black beans and corn thoroughly. Toss them into a bowl with diced tomatoes, green onion, and freshly chopped cilantro. Squeeze in fresh lime juice, add a pinch of sea salt, and stir everything together. The salsa’s freshness balances the richness of the baked bowls beautifully.

Step 5: Let it Rest and Serve

When your bowls come out of the oven, let them cool for about 10 minutes so the rice continues to absorb any extra liquids, and the flavors settle. You can add the salsa right away or store it separately if prepping for later. These bowls store wonderfully in the fridge for up to 5 days—perfect for lunches or quick dinners!

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

Garnishes

I love to finish these bowls with a sprinkle of extra fresh cilantro and a dollop of sour cream for creaminess. Sometimes, I add sliced avocado or a few pickled jalapeños if I want a little heat. These simple garnishes add an extra pop of color and flavor that make each bite feel special.

Side Dishes

Since this recipe is quite filling on its own, I usually keep sides light. A crisp green salad with lime dressing or some roasted sweet potatoes pairs beautifully. If you’re feeling adventurous, warm, soft corn tortillas make fantastic dippers for soaking up every last bit of sauce and salsa.

Creative Ways to Present

For dinner parties or when I want to jazz it up, I serve these bowls in colorful ceramic dishes and add a smattering of edible flowers or microgreens on top. Using small ramekins for salsa adds a nice contrast to the meal prep bowls for a more composed look. It turns a simple meal into something that looks thoughtfully plated without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in the original meal prep bowls with airtight lids to keep them fresh. They hold up great in the fridge for about 5 days, making it easy to grab and go. Just remember to keep the salsa separate if you don’t want it to make the rice soggy before reheating.

Freezing

While I love fresh salsa, I’ve had good luck freezing the chicken and rice portion of the bowls without the salsa. Just cool completely and transfer the bowls to the freezer. When ready, thaw overnight in the fridge and reheat gently. The texture remains surprisingly good!

Reheating

I usually reheat the meal prep bowls in the oven at 350°F for about 15 minutes or until hot throughout. You can also microwave them covered for 2–3 minutes with a splash of water to prevent drying out. I add the black bean and corn salsa after reheating so it stays fresh and vibrant.

FAQs

Final Thoughts

I’ve found that these Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe strike the perfect balance between comfort food and fresh flavor, making it a go-to in my recipe rotation. It’s the kind of meal that makes you look forward to leftovers, which is a win in my book! Give it a try for your next meal prep session—I’m sure it’ll become one of your favorites too.

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