Chicken Meatball Enchilada Bowls

These Chicken Meatball Enchilada Bowls are really simple to make, healthy, and on your table in under 30 minutes. Make sure you’ve got a stash of my All Purpose Chicken Meatballs in your freezer. If not, you can easily make them at the time of making this recipe, it will just add about 15-20 minutes to the dish. They’re super simple to whip up, and bake for about 15 minutes. Whenever I am doing a freezer stash prep day, I always double this meatball recipe so I have 6 pounds made! It’s kind of shocking how fast 6 pounds of meatballs disappear though!

I use fresh red and green bell peppers, but you can use any color bell peppers that you like. It just take a few minutes to soften the peppers and onions, and then add in some black beans, seasonings, and enchilada sauce.

Pictured in this post, the meatballs are served with some cauliflower rice, but any rice would be really good. I like to add a squeeze of fresh lime juice and chopped cilantro for added flavor. White, brown, or Spanish style rice would all be really good!

You could also serve warmed or grilled mini tortillas alongside to build your own “taco”. I like to serve with Greek yogurt or sour cream, fresh avocado or guacamole, and some hot sauce!

Such an easy, tasty, and healthy meal! If you’re feeding a larger family it is easy to double too. It also makes great leftovers!

Chicken Meatball Enchilada Bowls

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Laura Doerr

Ingredients

  • 20 All Purpose Chicken Meatballs
  • 1 yellow onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 tbsp olive oil
  • 15 oz can black beans drained and rinsed
  • salt and pepper
  • 19 oz can enchilada sauce
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic

For serving

  • rice or cauliflower rice
  • fresh squeezed lime juice
  • fresh cilantro
  • Greek yogurt or sour cream
  • Mexican cotija cheese crumbled
  • avocado sliced

Instructions

  1. In a large skillet over med-high heat, combine the olive oil, and sliced onion and peppers. Season with salt and pepper. Cook for about 5-7 minutes or until slightly tender.

  2. Stir in black beans, enchilada sauce, chili powder, cumin, and garlic powder. Stir in meatballs (frozen or thawed). Cover and cook over med heat until meatballs are heated through.

  3. Serve over rice or cauliflower rice. Add a squeeze of fresh lime juice, and top with crumbled cotija, Greek yogurt or sour cream, avocado, and fresh cilantro. Reheats great for leftovers too!

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