Instructions

• Preheat the oven to 425°F (220°C).
• In a medium bowl combine 3/4 cup red enchilada sauce, 2–3 chopped chipotle peppers in adobo, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 teaspoon salt. Stir to make the sauce.
• Place the 1 1/2 pounds boneless chicken breasts or thighs on a rimmed baking sheet. Pour the sauce over the chicken and turn the pieces to coat evenly.
• Add the 2 sliced bell peppers and 1 sliced yellow onion to the baking sheet, arranging everything in a single layer around the chicken. Sprinkle a little flaky salt over the peppers and onion if desired.
• Bake 20–25 minutes, until the chicken is cooked through and the peppers begin to char (internal temperature for chicken should reach 165°F/74°C).
• Remove the baking sheet from the oven. Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the baking sheet and toss it with the pan sauce and roasted peppers/onions to combine.
• Meanwhile, make the avocado salsa: in a bowl gently toss together 2–3 chopped avocados, 1 chopped jalapeño (seeded if desired), 1/2 cup chopped fresh cilantro, and 1/4 cup lime juice. Season with flaky salt to taste.
• To assemble bowls: divide 3–4 cups cooked rice among bowls. Top each bowl with the chicken, peppers, and onions from the sheet. Sprinkle with 1 cup shredded cheddar or cotija cheese. Add spoonfuls of the avocado salsa, a dollop of yogurt or sour cream, and squeeze fresh limes over each bowl. Finish with a pinch of flaky salt and serve.