Creamy Chicken Enchilada Bowls
These enchilada bowls are extremely delicious, extremely hard to mess up, and extremely forgiving with regard to when you serve them. They can sit on u0022keep warmu0022 in the crockpot for hours, and can be dressed up with store-bought salsa and/or guac, or kept simple with sliced avocado. This recipe cooks a huge batch, making it ideal for entertaining or meal prep. Enjoy!
Ingredients
- 2 teaspoonscumin
- ¾ teaspoonsalt, divided
- ½ teaspoonfreshly ground black pepper
- 4chicken breasts
- 16 ouncesgreen enchilada sauce, divided
- 1 tablespoonsolive oil
- 1onion, thinly sliced
- 2 mediumred bell peppers, thinly sliced (you can sub yellow or orange)
- 1 ½ cupssour cream, divided
- 12 ouncessalsa verde
- 1can corn, drained (or thawed frozen corn, or fresh corn kernels)
- 1can black beans, drained and rinsed
- 2 cupsuncooked 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.