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Chicken Enchilada Bowls with Cauliflower Rice

Servings: 4

Ingredients

  • 2 Tbsps avocado or olive oil
  • 1-1/2 lbs boneless skinless chicken thighs, coarsely chopped
  • 1 cup red enchilada sauce I love Siete brand
  • 8 oz jar green salsa verde tomatillo salsa

To make the bowls:

  • cooked cauliflower rice or brown rice
  • 1 large avocado diced
  • 2 Roma tomatoes chopped
  • 1 small red onion thinly sliced

Optional topping ideas:

  • shredded or crumbled cheese of choice
  • chopped jalapeno
  • freshly chopped cilantro
  • a dollop of plain Greek yogurt

Instructions

  • Heat your oil in a large rimmed pot over medium heat. Add in the chicken pieces and sear until it starts to brown.
  • Add in your enchilada sauce and the green salsa verde. Reduce the heat to a simmer, cover, and cook for around 20 minutes, or until the chicken is cooked through and falling apart.
  • Once your chicken is ready, use 2 forks to carefully separate it into smaller bite-sized pieces.
  • Serve your enchilada chicken over cauliflower rice or brown rice with toppings of choice as shown.
  • Enjoy!