Chicken Enchilada Bowls with Cauliflower Rice
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!
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