Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they tend to dry out more easily than thighs. If using breasts, consider reducing the cooking time to about 15 minutes and be careful not to overcook. You might also want to add an extra tablespoon of oil to the pot to help maintain moisture.

Is there a way to make this in a slow cooker?

This recipe adapts beautifully to a slow cooker! Simply place the chicken pieces in the slow cooker, add both sauces, and cook on low for 4-5 hours or high for 2-3 hours until the chicken is tender. No need to sear the chicken first, though doing so adds extra flavor if you have time.

How spicy is this dish, and can I adjust the heat level?

As written, this recipe has a mild-to-medium heat level, depending on your enchilada sauce and salsa verde choices. To make it milder, choose mild sauces and omit the jalapeños. To crank up the heat, add a diced chipotle pepper in adobo sauce to the cooking process or serve with hot sauce on the side.

Can I make this dish completely ahead of time for a party?

This is an excellent make-ahead dish! Prepare the chicken mixture up to two days before, and reheat gently before serving. For the freshest presentation, prepare the rice the day of your gathering and chop the toppings shortly before serving. Set everything out buffet-style and let guests build their own bowls.

Chicken Enchilada Bowls with Cauliflower Rice Recipe

Name: Chicken Enchilada Bowls with Cauliflower Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Tbsps avocado or olive oil; 1-1/2 lbs boneless, skinless chicken thighs, coarsely chopped; 1 cup red enchilada sauce (Siete brand recommended); 8 oz jar green salsa verde (tomatillo salsa); Cooked cauliflower rice or brown rice; 1 large avocado, diced; 2 Roma tomatoes, chopped; 1 small red onion, thinly sliced; Shredded or crumbled cheese of choice; Chopped jalapeno; Freshly chopped cilantro; A dollop of plain Greek yogurt

Description

These Chicken Enchilada Bowls with Cauliflower Rice are the ultimate wholesome comfort meal! Featuring tender and flavorful chicken simmered in red enchilada sauce and green salsa verde, this dish is packed with bold, zesty flavors. Serve it over cauliflower rice for a low-carb option or enjoy it with brown rice for a hearty, nourishing bowl. Top it with avocado, fresh vegetables, or your favorite toppings for a customizable meal your whole family will love!

Ingredients

Units Scale

For the Chicken:

2 Tbsps avocado or olive oil
1–1/2 lbs boneless, skinless chicken thighs, coarsely chopped
1 cup red enchilada sauce (Siete brand recommended)
8 oz jar green salsa verde (tomatillo salsa)

For the Bowls:

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

Optional Toppings:

Shredded or crumbled cheese of choice
Chopped jalapeno
Freshly chopped cilantro
A dollop of plain Greek yogurt

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Instructions

Sear the Chicken:
Heat the avocado or olive oil in a large rimmed pot over medium heat. Add the coarsely chopped chicken thighs and sear them until they begin to brown lightly. This step helps lock in moisture and builds flavor in the dish.
Simmer with Sauces:
Pour in the red enchilada sauce and the green salsa verde over the browned chicken. Reduce the heat to a gentle simmer, cover the pot with a lid, and allow it to cook for about 20 minutes. The chicken should become tender, fully cooked, and begin to fall apart.
Shred the Chicken:
Once the chicken is cooked through, remove the lid and use two forks to carefully shred the chicken into bite-sized pieces. Stir everything together so the flavors are evenly distributed.
Assemble the Bowls:
Serve the flavorful enchilada chicken over your choice of cooked cauliflower rice or brown rice. Add diced avocado, chopped Roma tomatoes, and thinly sliced red onion as the main toppings. You can also add optional toppings like shredded cheese, jalapenos, chopped cilantro, or a dollop of plain Greek yogurt for added flavor and texture.
Enjoy:
Serve immediately and enjoy this delicious, customizable meal with your favorite toppings!

Notes

You can replace chicken thighs with chicken breasts if preferred, but thighs yield a juicier and more tender result.
For a spicier kick, opt for a hotter salsa verde or add crushed red pepper flakes during the simmering step.
This dish pairs wonderfully with fresh lime wedges for that extra tangy zest.
For vegan or vegetarian modification, swap the chicken for sautéed tofu or beans and opt for vegan sauces.

Nutrition

Serving Size: 1 bowl
Calories: 320kcal
Sugar: 5g
Sodium: 850mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 7g
Protein: 30g
Cholesterol: 95mg