This recipe came about because I was making my famous NTK Creamy Chicken Enchiladas and found myself with some extra filling. I ate it that day for lunch and realized it is so delicious, you really don’t even need a tortilla! Since that day, I have been making this recipe often and have found it is my favorite for when guests are coming to town. Here’s why: it is extremely forgiving on time.
If our guests show up at six and are starving, we can eat it right then. If they aren’t hungry upon arrival, show up later than expected, or we opt to put the kids to bed before we eat, this simply sits in the crockpot on warm, ready when we are. I do my rice in my tried and true rice cooker and so it sits there, on warm, waiting until we are ready as well.
Here is something you need to know about these bowls: they are pretty darn hard to mess up. You can leave out any veggie you don’t prefer, and add any that sound good to you. When we have guests coming, my favorite way to really jazz them up is to go buy Whole Foods house-made guacamole and their house-made mango pineapple salsa. I serve the guacamole as an appetizer with chips and serve the mango pineapple salsa as a topping for the bowls. It is out of this world good.
Cook any rice you prefer, using the method for that specific rice. Like I said, I prefer a rice cooker but you can certainly do it on the stove, or use microwaveable rice.
This recipe will feed 6-8 people. Great for a dinner party or if you want leftovers!
Step One: To a small bowl, add cumin, 1/2 teaspoon salt, and black pepper; stir to combine.
Step Two: 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.
Step Three: While the chicken cooks, sauté your onion and peppers. Heat the olive oil in a saute pan over medium heat and sauté the onions and peppers until soft and slightly caramelized. Set aside.
Step Three continued: While the chicken cooks cook your rice according to package directions.
Step Four: Make the salsa verde sauce: In a blender, combine 1/2 cup sour cream, 12 ounces salsa verde, remaining 1/4 teaspoon salt; blend until smooth.
Step Five: Once the chicken is cooked, turn off the crockpot and remove the chicken breasts. Shred the chicken with two forks.
Step Six: To the crockpot, add the remaining 1 cup sour cream and remaining 8 ounces enchilada sauce and whisk to combine.
Step Seven: Return the shredded chicken back to the crockpot, along with the corn, black beans, and sautéed onions and peppers; stir to combine.
Step Eight: Assemble the bowls: Put your preferred amount of cooked rice in your bowl. Top with the creamy chicken mixture, additional salsa verde sauce if you want it extra creamy, and any additional toppings you like, such as avocado, cilantro, squeeze of lime, pico de gallo, etc.
8
servings2 teaspoons cumin
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
4 chicken breasts
16 ounces green enchilada sauce, divided
1-2 tablespoons olive oil
1 onion, sliced thin
2 medium red bell peppers, sliced thin (you can sub yellow or orange)
12 ounces salsa verde
2 cups sour cream, divided
1, 15-ounce can corn, drained
1, 15-ounce can black beans, drained and rinsed
2 cups uncooked brown rice
Optional toppings: avocado, cilantro, pico de gallo, fresh lime wedges, mango salsa
Mom to four wonderful little people. While they sleep, I cook.
My go to meal to bring to friend or loved one