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!
Ingredients
Scale
For the Chicken:
- 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
For the Cauliflower Rice:
- 1 medium cauliflower head (or 1 package pre-riced cauliflower)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
For Assembling the Bowls:
- 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)
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
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Chicken Enchilada, Cauliflower Rice, Healthy Dinner, Mexican Bowl
