Description
A vibrant and healthy Chicken Enchilada Bowl made with tender chicken thighs simmered in rich enchilada and salsa verde sauces, served over fluffy cauliflower rice for a low-carb twist. Topped with fresh avocado, tomatoes, red onion, cheese, jalapenos, cilantro, and a dollop of creamy Greek yogurt, this dish is packed with bold flavors and perfect for a quick weeknight meal.
Ingredients
Scale
Protein & Sauce
- 2 tablespoons avocado or olive oil
- 1½ lbs boneless, skinless chicken thighs, coarsely chopped
- 1 cup red enchilada sauce (Siete brand recommended)
- 8 oz jar green salsa verde (tomatillo salsa)
Base
- Cooked cauliflower rice or brown rice
Toppings
- 1 large avocado, diced
- 2 Roma tomatoes, chopped
- 1 small red onion, thinly sliced
- Shredded or crumbled cheese of choice
- Chopped jalapeno, to taste
- Freshly chopped cilantro, for garnish
- A dollop of plain Greek yogurt
Instructions
- Prepare the Chicken: Heat the avocado or olive oil in a large skillet over medium heat. Add the coarsely chopped chicken thighs and sauté until browned on all sides, cooking through, about 7-8 minutes.
- Add Sauces: Pour in the red enchilada sauce and green salsa verde, stirring well to coat the chicken evenly. Reduce heat and allow the mixture to simmer for about 10 minutes, letting the flavors meld and the sauce thicken slightly.
- Prepare the Base: While the chicken simmers, warm the cooked cauliflower rice or brown rice in a separate pan or microwave until ready to serve.
- Assemble the Bowls: Divide the cauliflower or brown rice evenly among four bowls. Spoon the chicken and sauce mixture over the rice.
- Add Toppings: Top each bowl with diced avocado, chopped Roma tomatoes, thinly sliced red onion, shredded or crumbled cheese, chopped jalapeno to taste, freshly chopped cilantro, and a dollop of plain Greek yogurt to add creaminess and a cooling balance to the savory dish.
Notes
- Using cauliflower rice keeps this dish low-carb and keto-friendly, but brown rice is a great option for more carbs and fiber.
- Feel free to adjust the spice level by adding more or less jalapeno.
- For a dairy-free version, omit the cheese and Greek yogurt or use plant-based alternatives.
- This recipe can be doubled easily to meal prep for the week.
- Leftovers keep well refrigerated for up to 3 days.
