Name: Chicken Enchilada with Cauliflower Rice Bowls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 large chicken breasts (about 1 lb); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper to taste; ½ cup enchilada sauce; 1 medium cauliflower head (or 1 package pre-riced cauliflower); 1 tablespoon olive oil; ½ teaspoon garlic powder; Salt and pepper to taste; 1 cup enchilada sauce (homemade or store-bought); 1 cup shredded cheddar cheese; ½ cup diced red onion; 1 avocado, sliced; Fresh cilantro, for garnish; Sour cream or Greek yogurt, for serving (optional); Lime wedges, for serving (optional)

Jump to Recipe

If you’ve ever craved all the bold, saucy flavor of an enchilada but wanted a lighter, feel-good bowl that you can whip up any night of the week, Chicken Enchilada with Cauliflower Rice Bowls are your dream come true! Imagine tender chicken tossed in warm enchilada sauce, nestled over fluffy golden cauliflower rice, and absolutely smothered in melty cheddar, creamy avocado, and a fresh scattering of cilantro and red onion. This dish brings irresistible comfort and color to your table—without the heaviness of traditional enchiladas. Whether you’re after a satisfying dinner or meal-prep magic, Chicken Enchilada with Cauliflower Rice Bowls earn a well-deserved spot in your favorites book.

Chicken Enchilada with Cauliflower Rice Bowls Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about simplicity: the ingredients for Chicken Enchilada with Cauliflower Rice Bowls are beautifully basic but each one plays a crucial role in bringing out deep flavor, vibrant color, and a variety of textures in every bowl. From confident seasoning to fresh, creamy toppings, every bite is a layered adventure!

Chicken: The star protein that soaks up all the enchilada flavors, making the bowl hearty and filling.
Olive Oil: Adds richness and helps sear the chicken for extra flavor.
Chili Powder, Cumin, Smoked Paprika, Garlic Powder, Onion Powder: This spice combo gives the chicken that classic, deeply savory enchilada kick.
Salt and Pepper: Essential for seasoning and balance, bringing out the best in all the ingredients.
Enchilada Sauce: The backbone of the dish, lending that saucy, tomatoey goodness throughout the bowl.
Cauliflower Rice: A low-carb, nutritious stand-in for regular rice, offering a light, tender base that lets the flavors shine.
Cheddar Cheese: Melty, bubbly cheddar brings that “can’t-get-enough” comfort to every bite.
Diced Red Onion: Adds a fresh crunch and pop of color right at the end.
Avocado: Slices of creamy avocado balance spicy flavors and make the dish extra satisfying.
Fresh Cilantro: A sprinkle of freshness and a bit of herbal brightness for a perfect finish.
Sour Cream or Greek Yogurt (optional): For a cool, creamy contrast to the warm and spicy bowl.
Lime Wedges (optional): A juicy squeeze of lime wakes up all the flavors and adds a burst of freshness.

How to Make Chicken Enchilada with Cauliflower Rice Bowls

Step 1: Season and Sear the Chicken

Begin by combining your chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Massage this aromatic blend all over the chicken breasts so every bite is infused with flavor. Heat olive oil in a skillet over medium-high and cook the seasoned chicken for 6–7 minutes per side, until golden and cooked through. The sizzle, the scent—it’s the first signal that magic is starting in your kitchen!

Step 2: Shred and Sauce the Chicken

Once your chicken is fully cooked and resting, use two forks to effortlessly shred it into chunky, tender pieces. Toss the shreds with half a cup of enchilada sauce until every strand is coated in that zesty, luscious warmth. Set aside—trust me, nobody will complain if you sneak a bite here.

Step 3: Make the Cauliflower Rice

If you’re starting with a whole cauliflower, break it into florets and pulse them in your food processor until they resemble little grains of rice. For convenience, pre-riced cauliflower works perfectly too! Sauté the “rice” in olive oil with garlic powder, salt, and pepper for five to seven minutes. Cook just until it’s tender and turning golden at the edges—you want it to remain fluffy, not soggy.

Step 4: Assemble Your Bowls

Now it’s time to build your Chicken Enchilada with Cauliflower Rice Bowls! Start with a generous bed of warm cauliflower rice, then pile on that saucy shredded chicken. Spoon a little extra enchilada sauce right over the top and scatter over the cheddar cheese.

Step 5: Melt the Cheese

For that irresistible cheesy finish, slide the bowls under your broiler for a couple of minutes. Watch as the cheese bubbles and melts into the chicken—a step that takes your bowl from great to utterly crave-worthy!

Step 6: Add Fresh Toppings

To finish, crown each bowl with diced red onion, luscious slices of avocado, a flurry of cilantro, and a dollop of sour cream or Greek yogurt if you love a little creamy contrast. Lime wedges on the side let everyone brighten up their bowl just the way they like.

How to Serve Chicken Enchilada with Cauliflower Rice Bowls

Garnishes

When it comes to garnishes, don’t hold back! Fresh cilantro, creamy avocado, and a sprinkle of red onion give a pop of both color and flavor. A generous swirl of sour cream or Greek yogurt is all about that cool, silky contrast to the spicy, saucy chicken. Squeeze in lime juice and you’ll see how it lifts and balances every element in your Chicken Enchilada with Cauliflower Rice Bowls.

Side Dishes

While these bowls are satisfying enough to stand alone, they’re also fantastic with a light side. Try a fresh green salad, a simple corn salsa, or roasted veggies if you want to round things out. Tortilla chips add a crunchy treat and are perfect for scooping up any extra bits that linger at the bottom of your bowl.

Creative Ways to Present

For fun gatherings, set up a “build-your-own bowl” bar! Lay out all the fixings and watch everyone make their personalized Chicken Enchilada with Cauliflower Rice Bowls masterpieces. Or, layer your assembled bowls in mason jars for easy meal-prepped lunches—the colors and layers make lunch truly exciting!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchilada with Cauliflower Rice Bowls keep beautifully in airtight containers for up to 3 days in the refrigerator. Store the chicken and cauliflower rice together, and keep the toppings (like avocado or sour cream) separate until serving to keep everything as fresh and vibrant as possible.

Freezing

You can freeze the shredded enchilada chicken and the cooked cauliflower rice portions separately in freezer-safe bags for up to 2 months. Thaw overnight in the refrigerator before using. For best results, add all the fresh toppings—avocado, cilantro, and red onion—after reheating.

Reheating

To reheat, simply microwave your bowl (minus the fresh toppings) in one-minute bursts, stirring in between, until everything is steaming hot. If you prefer, warm the chicken and rice on the stovetop. Top with cheese and broil briefly to re-melt before finishing with all your favorite garnishes.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a time-saving swap. Just shred the chicken, toss it with enchilada sauce, and proceed with the recipe. It won’t skip a beat in flavor or texture—it simply makes Chicken Enchilada with Cauliflower Rice Bowls even quicker to assemble.

Is there a way to make it dairy-free?

Definitely. Skip the cheese or use a plant-based variety, and opt for a dairy-free yogurt instead of sour cream on top. All the other ingredients are naturally dairy-free, so your Chicken Enchilada with Cauliflower Rice Bowls can easily suit your needs.

Can I make this dish vegetarian?

Yes! Swap the chicken for roasted chickpeas, sautéed mushrooms, or even black beans. Keep all the seasonings and sauce for the same flavor experience, and you’ll have delicious vegetarian enchilada bowls in no time.

What enchilada sauce works best?

Homemade enchilada sauce always brings extra depth, but store-bought works just as well for busy nights. Look for one with a robust, slightly smoky flavor and moderate spice—this sets the tone for your Chicken Enchilada with Cauliflower Rice Bowls.

How do I prevent my cauliflower rice from getting soggy?

Cook it over medium heat and don’t cover the pan—it needs to steam out excess moisture rather than trap it in. You also want to stop cooking just as it turns tender and golden. That way, your cauliflower rice stays fluffy and makes every bite of your bowl just right.

Final Thoughts

If you’re looking for a dish that delivers just the right mix of lively flavors, fulfilling protein, and nourishing veggies, Chicken Enchilada with Cauliflower Rice Bowls are calling your name. Don’t be surprised if this recipe starts making a regular appearance in your kitchen lineup—it’s that good. Gather your ingredients, get creative with your toppings, and enjoy a bowl (or two) of pure, fresh enchilada joy!

Chicken Enchilada with Cauliflower Rice Bowls Recipe

★★★★★

5.1 from 11 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Chicken Enchilada with Cauliflower Rice Bowls are a delicious and healthy twist on traditional enchiladas, featuring seasoned chicken, flavorful cauliflower rice, and all the classic enchilada toppings. Perfect for a satisfying weeknight dinner!

Instructions

Prepare the Chicken: In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 6-7 minutes per side, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Shred the Chicken: Remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks and set it aside.
Add Enchilada Sauce: Toss the shredded chicken with ½ cup of enchilada sauce until well coated. Set aside for assembly.
Prepare the Cauliflower Rice: If using a whole cauliflower, remove the leaves and stem, then chop the florets into chunks. Pulse the cauliflower florets in a food processor until they resemble rice-sized grains.
Cook the Cauliflower Rice: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cauliflower rice, garlic powder, salt, and pepper. Stir and cook for 5-7 minutes, until the cauliflower is tender and slightly golden. Set aside.
Assemble the Bowls: Begin by placing a generous scoop of cauliflower rice at the bottom of each bowl.
Top the cauliflower rice with a portion of the seasoned shredded chicken.
Spoon about 2 tablespoons of enchilada sauce over the chicken.
Sprinkle shredded cheddar cheese over the sauce and chicken.
Place the bowls under a broiler for 2-3 minutes, or until the cheese is melted and bubbly. (Optional, but adds a nice touch.)
Top the bowls with diced red onion, sliced avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges for an extra burst of freshness.

Notes

Feel free to customize these bowls with your favorite toppings such as jalapenos, black beans, or pico de gallo.
This recipe is great for meal prep – simply store the components separately and assemble when ready to eat.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop, Oven
Cuisine: Mexican