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Chicken Enchilada with Cauliflower Rice Bowl

  • Author: Hamza

Description

Chicken Enchilada with Cauliflower Rice Bowls is a healthy, low-carb alternative to traditional enchiladas. This dish combines tender shredded chicken tossed in a rich and flavorful enchilada sauce, served over a light and fluffy cauliflower rice base. It delivers all the bold flavors of Mexican cuisine without the excess carbohydrates, making it ideal for keto, gluten-free, and Whole30 diets.

With a balance of protein, fiber, and healthy fats, this meal is both nutritious and satisfying. Topped with avocado, cheese, sour cream, cilantro, and lime, it offers a fresh, zesty, and creamy contrast to the warm, spiced enchilada mixture. This dish is also versatile and easy to customize based on dietary needs or ingredient availability.

Perfect for meal prep, this dish can be made ahead and stored for a quick and delicious weeknight dinner or lunch on the go.

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:

  1. Season 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.
  2. 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).
  3. 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.
  4. Add Enchilada Sauce: Toss the shredded chicken with ½ cup of enchilada sauce until well coated. Set aside for assembly.

Prepare the Cauliflower Rice:

  1. Rice the Cauliflower: 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.
  2. 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:

  1. Layer the Bowl: Begin by placing a generous scoop of cauliflower rice at the bottom of each bowl.
  2. Add the Chicken: Top the cauliflower rice with a portion of the seasoned shredded chicken.
  3. Add the Enchilada Sauce: Spoon about 2 tablespoons of enchilada sauce over the chicken.
  4. Add Cheese: Sprinkle shredded cheddar cheese over the sauce and chicken.
  5. Melt the Cheese: Place the bowls under a broiler for 2-3 minutes, or until the cheese is melted and bubbly. (Optional, but adds a nice touch.)
  6. Garnish and Serve: 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

1. Best Chicken Options

  • Rotisserie chicken is the easiest option for quick preparation.
  • Baked or slow-cooked chicken provides the most flavor and tenderness.
  • Ground chicken or turkey can be used for a different texture.

2. Choosing the Right Enchilada Sauce

  • Red enchilada sauce has a smoky, slightly spicy flavor.
  • Green enchilada sauce (made from tomatillos) is tangier and milder.
  • Homemade sauce allows you to control the ingredients and spice level.

3. Preventing Soggy Cauliflower Rice

  • If using frozen cauliflower rice, sauté it until all moisture evaporates before serving.
  • Avoid overcooking, as it can become mushy.

4. Adjusting Spice Levels

  • For mild flavor, use a mild enchilada sauce and reduce the chili powder.
  • For extra heat, add jalapeños, cayenne pepper, or a spicy hot sauce.

5. Meal Prep Tips

  • Store chicken and cauliflower rice separately for best freshness.
  • Add toppings right before serving to maintain texture and flavor.
  • Can be frozen for up to 3 months (without fresh toppings like avocado or sour cream).

6. Topping Ideas for Extra Flavor

  • Sliced radishes for crunch
  • Pickled onions for tanginess
  • Cotija cheese for a more authentic Mexican flavor
  • Salsa verde for added zest

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Find it online: https://flavornest.net/chicken-enchilada-with-cauliflower-rice-bowl/