Green Chili Chicken Enchilada Bowls

When it comes to comfort food that tantalizes the taste buds while still being nutritious, few dishes can compete with Spicy Delight: Green Chili Chicken Enchilada Bowls. This flavorful recipe offers a perfect harmony of spicy, savory, and creamy notes, making it a standout choice for weeknight dinners or meal prep. Each bowl is a delightful combination of tender shredded chicken, zesty green chili sauce, and a satisfying base that can include brown rice or quinoa. Whether you are a spice aficionado or just starting to explore bold flavors, this dish promises to deliver an unforgettable culinary experience.

Indulge in the rich flavors of Spicy Delight: Green Chili Chicken Enchilada Bowls, a perfect combination of spicy, savory, and creamy. This nutritious recipe features tender shredded chicken drenched in zesty green chili sauce, served over a base of brown rice or quinoa. Not only is it a crowd-pleaser, but it also supports your health with lean protein and whole grains. Perfect for weeknight dinners or special gatherings, these bowls promise to deliver a satisfying and memorable meal. Enjoy the burst of flavors and vibrant colors that elevate your dining experience!

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Ingredients

For the Chicken:

1 lb boneless, skinless chicken thighs

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper, to taste

For the Green Chili Sauce:

1 can (10 oz) diced green chilies

1 cup chicken broth

½ cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon lime juice

For the Bowls:

2 cups cooked brown rice (or quinoa)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned, drained)

1 cup shredded cheese (cheddar or Monterey Jack)

1 avocado, diced

Chopped cilantro, for garnish

Lime wedges, for serving

Instructions

Cook the Chicken:

- In a large skillet over medium heat, add olive oil. Season the chicken thighs with cumin, paprika, salt, and pepper.

- Place the chicken in the skillet and cook for about 5-7 minutes on each side until cooked through. Remove from heat and let it rest for a few minutes before shredding it with two forks.

Prepare the Green Chili Sauce:

- In a medium saucepan over medium heat, combine the diced green chilies, chicken broth, sour cream, garlic powder, onion powder, and lime juice.

- Stir and simmer for about 5 minutes until heated through. Adjust seasoning if necessary.

Assemble the Bowls:

- In each bowl, start with a base of cooked brown rice or quinoa.

- Top with shredded chicken, black beans, corn, and diced tomatoes.

- Drizzle the green chili sauce generously over the top.

- Sprinkle with shredded cheese and add diced avocado.

Garnish and Serve:

- Finish with a sprinkle of fresh cilantro and serve with lime wedges on the side for extra zest.

Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings