Description
A vibrant and healthy Chicken Enchilada Bowls recipe featuring tender chopped chicken thighs simmered in flavorful enchilada and salsa verde sauces, served atop a base of cauliflower rice or brown rice. Topped with fresh avocado, tomatoes, red onion, cheese, jalapeno, cilantro, and a creamy dollop of Greek yogurt for a fulfilling, protein-packed meal ready in just 30 minutes.
Ingredients
Scale
Protein and Sauces
- 2 tablespoons avocado or olive oil
- 1-1/2 pounds boneless, skinless chicken thighs, coarsely chopped
- 1 cup red enchilada sauce (Siete brand recommended)
- 8 ounces jar green salsa verde (tomatillo salsa)
Base
- Cooked cauliflower rice or brown rice, as desired
Toppings
- 1 large avocado, diced
- 2 Roma tomatoes, chopped
- 1 small red onion, thinly sliced
- Shredded or crumbled cheese of choice, amount to preference
- Chopped jalapeno, to taste
- Freshly chopped cilantro, to taste
- A dollop of plain Greek yogurt, for serving
Instructions
- Heat the oil: Warm 2 tablespoons of avocado or olive oil in a large skillet over medium heat until shimmering.
- Cook the chicken: Add the coarsely chopped chicken thighs to the skillet and sauté until browned on all sides and cooked through, about 7-10 minutes. Stir occasionally to prevent sticking.
- Add sauces to chicken: Pour in 1 cup of red enchilada sauce and 8 ounces of green salsa verde over the cooked chicken. Stir well to coat all pieces and simmer for about 5 minutes until heated through and flavorful.
- Prepare the base: While the chicken simmers, warm the cauliflower rice or brown rice as preferred, either in a skillet or microwave.
- Assemble the bowls: Spoon the cooked cauliflower or brown rice into bowls. Top with the enchilada chicken mixture.
- Add fresh toppings: Garnish each bowl with diced avocado, chopped Roma tomatoes, thinly sliced red onion, shredded or crumbled cheese, chopped jalapeno, and freshly chopped cilantro.
- Finish with yogurt: Add a dollop of plain Greek yogurt on top to add creaminess and balance the flavors.
- Serve immediately: Enjoy these vibrant and nutritious chicken enchilada bowls warm for a satisfying meal.
Notes
- Use cauliflower rice for a low-carb and gluten-free option.
- Adjust jalapeno quantity based on preferred spice level.
- Cheese choice can vary from cheddar, Monterey Jack, queso fresco, or vegan cheese to suit dietary needs.
- Leftover chicken enchilada mixture can be refrigerated for up to 3 days.
- For added crunch, consider topping with sliced radishes or crispy tortilla strips.
