These Chicken Enchilada Bowls with Cauliflower Rice are a fun and healthy twist on a classic dish! The tender chicken pairs perfectly with zesty enchilada sauce and fluffy cauliflower rice.
It’s the kind of meal that makes you feel good while eating it. I like to add my favorite toppings like cheese and avocado for extra yum! Who knew eating healthy could taste this good? 😋
Key Ingredients & Substitutions
Cauliflower: Fresh cauliflower is great, but pre-riced cauliflower saves time. If you can’t find it, frozen cauliflower rice works too—just make sure to thaw and drain any excess moisture!
Chicken: I love boneless, skinless chicken breasts for their mild flavor. If you’re looking for a quicker option, shredded rotisserie chicken is an excellent substitute and will still taste delicious.
Enchilada Sauce: Store-bought enchilada sauce is convenient, but making your own can give you more control over the flavors and spice levels. You can even use salsa or taco sauce in a pinch!
Cheese: Cheddar cheese is tasty, but try pepper jack for a spicy kick or a dairy-free cheese option if you’re lactose intolerant.
Avocado: Besides avocado, consider toppings like sour cream, Greek yogurt, or sliced jalapeños for added flavor and texture.
How Do I Cook the Perfect Chicken for These Bowls?
Cooking chicken right is essential for juicy and flavorful bowls. Here’s how to ensure your chicken is tender and tasty:
- Start by heating your skillet to medium heat and adding olive oil to prevent sticking.
- Season your chicken well with salt, pepper, cumin, chili powder, and garlic powder. This adds layers of flavor.
- Cook for 6-8 minutes on each side, checking only once to avoid drying it out. Use a meat thermometer to ensure it reaches 165°F (75°C).
- Let it rest for a few minutes before shredding—this helps it stay moist.
Following these steps will give you perfectly cooked chicken ready for delicious enchilada bowls!
Chicken Enchilada Bowls with Cauliflower Rice
Ingredients You’ll Need:
For the Base:
- 1 medium head of cauliflower, riced (or about 4 cups pre-riced cauliflower)
- 2 boneless, skinless chicken breasts
- 1 cup enchilada sauce (store-bought or homemade)
- 1 tbsp olive oil
For the Toppings:
- 1/2 cup shredded cheddar cheese (or Mexican blend)
- 1 avocado, sliced
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- Fresh cilantro, chopped (for garnish)
Seasoning:
- Salt and pepper to taste
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
Extras:
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 25 minutes to cook. In total, you’ll need about 35 minutes from start to finish. It’s quick and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Cauliflower Rice:
If you’re using a whole cauliflower, first cut it into florets. Then, pulse in a food processor until it looks like rice grains. If you have pre-riced cauliflower, you can skip this step. Set your riced cauliflower aside for later!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. While the oil heats, season the chicken breasts on both sides with salt, pepper, cumin, chili powder, and garlic powder. Once the oil is hot, add the chicken to the skillet and cook for about 6-8 minutes on each side until the chicken is fully cooked (the internal temperature should be 165°F or 75°C).
3. Shred the Chicken:
After the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes. Then, shred the chicken with two forks. Put the shredded chicken back into the skillet, and pour the enchilada sauce over it. Stir well and let it simmer on low heat for about 5 minutes, so the chicken can soak up all that delicious flavor.
4. Cook the Cauliflower Rice:
In another skillet, lightly sauté the riced cauliflower over medium heat with a pinch of salt. Cook for about 4-5 minutes, stirring occasionally, until it becomes tender but not mushy. You want it to keep a nice texture.
5. Assemble the Bowls:
Now it’s time to bring everything together! Divide the cauliflower rice into individual serving bowls. Top each serving with the saucy shredded chicken.
6. Add Toppings:
Sprinkle some shredded cheese over the chicken, then add slices of avocado, diced tomatoes, and red onion on top. Feel free to load up your bowl with as many toppings as you like!
7. Garnish and Serve:
Finish off your bowls by adding a sprinkle of freshly chopped cilantro. If you like, serve with lime wedges on the side for that extra zesty kick. Enjoy every bite of your delicious Chicken Enchilada Bowls!
This healthy bowl offers all the flavors of classic enchiladas but with a low-carb twist thanks to the cauliflower rice. Perfect for a nutritious and satisfying meal!
Can I Use Frozen Cauliflower Rice for This Recipe?
Absolutely! Frozen cauliflower rice is a great time-saver. Just make sure to thaw it first, and drain any excess moisture before sautéing to avoid a soggy dish.
What Can I Substitute for Chicken?
If you’re looking for a different protein, shredded rotisserie chicken works well and is quick to use. You can also try using ground turkey or beef, or even black beans or lentils for a vegetarian option!
How Do I Store Leftovers?
Store any leftover bowls in airtight containers in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through. You can add a splash of broth or water to the cauliflower rice to help it stay moist while reheating.
Can I Make This Dish Spicier?
Yes! If you like it spicy, consider adding jalapeños when cooking the chicken or sprinkle some crushed red pepper flakes over the assembled bowls. Salsa verde also makes for a great spicy topping!
