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 crock pot 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.
2 packets green enchilada sauce (I used Frontera brand 8 ounce packets; note the ounces here! You might prefer to divide one 16 oz. jar if that’s what your store carries)
4 chicken breasts
1-2 tbs oil (I use avocado oil) for sautéing the veggies
12 ounces (1.5 cups) sour cream
1 can corn (drained)
1 can black beans (drained and rinsed)
2-3 peppers (I use red, yellow, and orange)
1 tsp salt
1 (12 oz) jar of salsa verde
2 c uncooked rice; this is will yield approx 5 c cooked rice (you will likely have some leftover, but rice is cheap and there’s no sense in running out. You can freeze what you don’t use or use for another recipe that week!)
Optional toppings: avocado, cilantro, pico de gallo, lime juice, mango salsa