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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Home Chef🔄 Availability checked weekly
Nutrition per serving
Protein30% · 42g
Carbs40% · 56g
Fat30% · 18g
5g
Fiber
1770mg
Sodium
7.5g
Protein / 100 cal
Per serving, as packaged by Home Chef. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
58th pctl
More protein than 58% of 1,474 meals
Protein density
7.5g /100cal
Leaner than 95% of meals
vs Meal Kit average
5% heavier
This560
Avg532
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz. Diced Boneless Skinless Chicken Breasts
8 oz. Cooked White Rice
4 oz. Black Beans
3 oz. Frozen Corn
2 fl. oz. Enchilada Sauce
1 oz. Light Sour Cream
1 oz. Shredded Cheddar Cheese
½ oz. Tortilla Strips
2 tsp. Chicken Broth Concentrate
1 tsp. Fajita Seasoning
How to make it
1
Pat the chicken dry. In a provided tray, combine the chicken and 2 tsp. olive oil; spread into an even layer. Bake uncovered at 375°F for 10 minutes. While the chicken bakes, drain the beans. In a small bowl, combine the sour cream, 1 tsp. water, and a pinch of salt; set aside. After 10 minutes, remove the chicken from the oven and drain any excess liquid from the tray.
2
Break the chicken into smaller pieces. Stir in the beans, corn, half the enchilada sauce (reserve the rest for the rice), half the chicken base (reserve the rest for the rice), fajita seasoning, and a pinch of salt; spread into an even layer and top evenly with cheese. Bake uncovered until the cheese is melted and the chicken reaches 165°F, 10-15 minutes. Remove from the oven. Continue with the recipe while the meal bakes.
3
Massage the rice in its bag to break up any clumps. In a microwave-safe bowl, combine the rice, remaining chicken base, remaining enchilada sauce (to taste), and a pinch of salt. Cover with a damp paper towel. Microwave until warmed through, 2-3 minutes. Rest 2 minutes, then fluff with a fork. Divide the rice between bowls and top with the chicken and bean mixture. Garnish with the sour cream crema and tortilla strips.
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Chicken Enchilada Bowl (Home Chef's Chicken Enchilada Bowl: 560 calories, 42g protein. Meal Kit meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
🍽️ Serves: 2 servings
⚠ Not ideal for
High-protein requirements
Vegans
Frequently asked questions
Which meal service offers Chicken Enchilada Bowl?
Chicken Enchilada Bowl is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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