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

There’s something incredibly satisfying about a meal that’s not only delicious but also perfectly portioned and ready to grab when life gets busy. That’s exactly why I’ve fallen head over heels for my Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe. It combines hearty, tender chicken, fluffy rice dripping with enchilada flavors, and a fresh, zesty black bean and corn salsa that sings with every bite.

If you’re like me, always juggling work, family, and everything in between, this recipe works wonders for lunch or dinner prep. The magic is in how it all comes together in one pan, giving you comforting enchilada flavors without the fuss of rolling tortillas. Plus, the black bean and corn salsa adds a pop of color and texture that keeps things exciting throughout the week.

this …

Ingredients & Why They Work

The ingredients in this Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe come together to balance comfort and freshness. They’re simple to find and each adds a unique layer of flavor that makes these bowls so satisfying, whether you eat them right away or later in the week.

• Chicken breast: I like to use tenderloin pieces for quick cooking and easy chopping.
• Jasmine rice: Its fragrant aroma and fluffy texture soak up the enchilada sauce beautifully.
• Enchilada sauce: Pick a clean, flavorful store-bought brand to keep things simple, like Trader Joe’s.
• Chicken broth: Adds savory depth and keeps the rice moist as it bakes.
• Cheddar cheese: Melts perfectly on top for that gooey, indulgent finish. Monterey Jack is a nice swap if you want it milder.
• Black beans: Protein-packed and hearty, they add creaminess and texture to the salsa.
• Corn: Adds sweet crunch, and frozen or canned works depending on what you have on hand.
• Diced tomatoes and green onion: Fresh and bright components that lighten the bowl.
• Fresh cilantro and lime juice: The salsa’s secret weapons for zesty brightness.
• Sea salt: Essential to bring out all the bold flavors.

Make It Your Way

One thing I love about this Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe is how easy it is to make it your own. I often swap cheeses or add my favorite spices to the chicken for a custom flavor that keeps things interesting week after week.

• Variation: I sometimes add a diced jalapeño to the salsa for a little heat — it wakes up the whole bowl without overpowering it.
• Dietary swap: If you want to go lighter, try using cauliflower rice instead of jasmine rice, and skip the cheese or use a vegan variety.
• Seasonal twist: During the summer, I like to add fresh grilled corn to the salsa for an extra smoky touch.

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

Start by preheating your oven to 350°F. Spray your meal prep bowls with non-stick cooking spray so nothing sticks during baking. Then, chop up your chicken breast into bite-sized pieces—using tenderloins makes this super quick. Get your rice, enchilada sauce, chicken broth, and cheese ready to go so the process moves smoothly.

Step 2: Layer and Mix

Divide about ¼ cup of jasmine rice evenly into each bowl, then add around 4-6 oz of the chopped chicken on top. Pour ¼ cup of enchilada sauce over the chicken in each bowl, followed by ½ cup of chicken broth. Give the ingredients a gentle stir to spread everything evenly, making sure the rice is mostly submerged so it cooks properly.

Step 3: Bake and Add Cheese

Place your prepared bowls on a baking sheet and slide them into the oven for about 40 minutes. Halfway through, stir each bowl to help the rice absorb the liquid evenly. The chicken broth should be completely soaked up by then; if not, give it another 5 minutes. Top each bowl with shredded cheddar cheese and return to the oven for 3-5 minutes—or until the cheese is perfectly melted and bubbly.

Step 4: Make the Fresh Black Bean and Corn Salsa

While the bowls bake, drain and rinse your black beans and corn to keep them from being too salty or soggy. Combine the beans, corn, diced tomatoes, green onions, and chopped cilantro in a bowl. Squeeze in fresh lime juice and sprinkle sea salt, then stir everything together. This salsa adds freshness and brightness that pairs perfectly with the warm enchilada flavors.

Step 5: Serve or Store Your Meal Prep Bowls

Once out of the oven, let the Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe cool for about 10 minutes so flavors meld and rice finishes cooking. Add the black bean and corn salsa either right on top or keep it separate if you prefer to add it fresh at mealtime. Cover with lids and store your bowls in the fridge for up to 5 days—making weekdays so much easier!

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

Garnishes

I love topping these bowls with a sprinkle of freshly chopped cilantro and a dollop of sour cream or Greek yogurt to cool down the spices. A few slices of avocado or some pickled jalapeños add creamy and tangy contrasts that make each bite pop even more.

Side Dishes

For a heartier meal, I sometimes add a simple side salad with lime vinaigrette or some roasted sweet potatoes. On more casual nights, a few crunchy tortilla chips on the side are always fun for scooping up the salsa.

Creative Ways to Present

When I want to impress friends, I serve these bowls in small cast iron skillets or rustic bowls with colorful napkins. Adding lime wedges and freshly sliced radishes really elevates the presentation for a casual dinner party.

Make Ahead and Storage

Storing Leftovers

I store my Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe in airtight containers in the fridge. Keeping the salsa separate preserves the fresh textures better, and the bowls themselves stay moist and flavorful for up to 5 days.

Freezing

While I usually eat these within the week, they freeze well too. Just skip topping with cheese before freezing — add it fresh when reheating for best results. Freeze in portioned containers for up to 2 months.

Reheating

Reheating them in the microwave is fastest—I add a splash of chicken broth or water to keep the rice from drying out. You can also warm in a 350°F oven for 15 minutes, covered, for a more even heat and melty cheese.

FAQs

Final Thoughts

This Chicken Enchilada Meal Prep Bowls with Black Bean and Corn Salsa Recipe has become one of my go-to dishes when I want something that feels homey but also fuels my busy days. It’s flavorful without being complicated, flexible enough to tweak however you like, and stands up beautifully throughout the week. I can’t wait for you to try it—trust me, these bowls will quickly become a favorite in your meal prep rotation!

Print