Creamy Chicken Enchilada Bowls
Ingredients
- 2 tspcumin
- ¾ tspsalt
divided
- ½ tspfreshly ground black pepper
- 4chicken breasts
- 16 ozgreen enchilada sauce
divided
- 1 tbspolive oil
- 1onion
thinly sliced
- 2 mediumred bell peppers
thinly sliced, you can sub yellow or orange
- 1 ½ csour cream
divided
- 12 ozsalsa verde
- 1can corn
drained, or thawed frozen corn, or fresh corn kernels
- 1can black beans
drained and rinsed
- 2 cuncooked brown rice
- optional toppings: sliced avocado
guacamole, shredded cheese, cilantro, pico de gallo, fresh lime wedges, mango salsa
Directions
- 1
To a small bowl, add cumin, 1/2 teaspoon salt, and black pepper. Stir to combine.
- 2
Season chicken breasts with cumin mixture. Add the chicken to the crockpot with 8 ounces of enchilada sauce and cook on high for 4 hours or low for 6 hours.
- 3
While the chicken cooks, you will sauté your onion and peppers, make your salsa verde sauce, and cook your rice according to package directions. For the onions and peppers, heat the olive oil in a large skillet over medium heat and sauté the onions and peppers until soft and slightly caramelized, about 10 minutes. Set aside.
- 4
To make the salsa verde sauce: In a blender, combine 1/2 cup sour cream, 12 ounces salsa verde, and the remaining 1/4 teaspoon salt. Blend until smooth.
- 5
For the rice: Cook per package directions.
- 6
Once the chicken is cooked, turn off the crockpot and remove the chicken breasts. Shred the chicken with two forks.
- 7
To the crockpot, add the remaining 1 cup sour cream and remaining 8 ounces enchilada sauce and whisk to combine.
- 8
Return the shredded chicken back to the crockpot, along with the corn, black beans, and sautéed onions and peppers. Stir to combine.
- 9
Assemble the bowls: Put your preferred amount of cooked rice in your bowl. Top with the creamy chicken mixture, salsa verde sauce if you want it extra creamy, and any additional toppings you'd like, such as avocado, cilantro, shredded cheese, a squeeze of lime, pico de gallo, etc.
Creamy Chicken Enchilada Bowls
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About this Recipe
Craving a hearty, flavorful dinner that practically makes itself and can feed a crowd? These Creamy Chicken Enchilada Bowls are your answer, delivering robust, comforting flavors with incredible ease and flexibility.
The magic of these Creamy Chicken Enchilada Bowls lies in their incredible simplicity and forgiving nature. Designed to be extremely hard to mess up, they can patiently sit on "keep warm" in a slow cooker for hours, making them ideal for entertaining or hassle-free meal prep. This recipe cooks a huge batch, ensuring you'll have plenty for everyone or delicious leftovers throughout the week.
You'll be treated to tender chicken simmered in a rich green enchilada sauce, complemented by savory black beans and sweet corn, all served over fluffy brown rice. The creaminess comes from a generous amount of sour cream and salsa verde, creating a balanced, satisfying profile that feels both indulgent and wholesome. You can dress these bowls up with store-bought salsa and guacamole for a festive spread or keep them simple with just sliced avocado and a squeeze of fresh lime for a delicious weeknight meal.
These enchilada bowls are incredibly flexible. Feel free to swap red bell peppers for yellow or orange, using whatever you have on hand. Similarly, use canned, thawed frozen, or even fresh corn kernels. For toppings, get creative! Shredded cheese, cilantro, pico de gallo, fresh lime wedges, or even mango salsa can elevate your bowl to new heights.
Perfect for a casual weeknight dinner or feeding a large gathering, these Creamy Chicken Enchilada Bowls are designed for ease. Serve them in wide bowls, allowing guests to customize their toppings for a fun, interactive meal.