Name: Chicken Enchilada Bowls with Cauliflower Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked shredded chicken; 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 (15 oz) can enchilada sauce; 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn, thawed; 1 red bell pepper, diced; 4 cups cauliflower rice; Salt and pepper to taste; 1 avocado, sliced; ¼ cup chopped fresh cilantro; ½ cup shredded cheddar or Mexican-blend cheese (optional); Lime wedges for serving

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If you’re looking to capture all the bold, saucy flavors of enchiladas but want to keep things light and nourishing, this Chicken Enchilada Bowls with Cauliflower Rice Recipe is your new weeknight hero. Each bowl is loaded with juicy shredded chicken, colorful veggies, creamy avocado, a sprinkle of cheese, and a zesty squeeze of lime, all nestled on a bed of fluffy cauliflower rice. It’s hearty, satisfying, and so easy to whip up—perfect for feeding a hungry crowd or meal prepping for the week!

Chicken Enchilada Bowls with Cauliflower Rice Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but essential—each one brings something special, whether it’s a pop of color, a hit of spice, or that crave-worthy enchilada flavor. With just a quick trip to the store, you’ll have everything you need to make this Chicken Enchilada Bowls with Cauliflower Rice Recipe a success.

Cooked shredded chicken: A great way to use up leftovers or grab a rotisserie chicken for extra convenience.
Olive oil: Adds richness and helps sauté your veggies to golden perfection.
Onion: Diced small, it creates a sweet, aromatic base for the flavors to build on.
Garlic cloves: Minced and sautéed, they give the dish irresistible depth.
Ground cumin: This staple spice brings a warm, earthy aroma that’s classic in Mexican-inspired dishes.
Chili powder: Provides a gentle heat and robust flavor that ties everything together.
Smoked paprika: Adds a subtle smokiness that takes the filling to the next level.
Enchilada sauce: The star of the show—choose your favorite red enchilada sauce for bold flavor.
Black beans: Drained and rinsed, they bring protein, fiber, and a creamy texture.
Frozen corn: Thawed for easy mixing, corn adds a burst of sweetness and color.
Red bell pepper: Diced for crunch and a pop of vibrant red.
Cauliflower rice: The low-carb base that soaks up all those delicious toppings and sauces.
Salt and pepper: Essential for seasoning every layer of the bowl to perfection.
Avocado: Sliced creamy avocado makes each bite extra luscious.
Fresh cilantro: Chopped for a bright, fresh finish.
Shredded cheddar or Mexican-blend cheese (optional): Melty cheese makes it feel extra indulgent—use dairy-free if needed.
Lime wedges: For that final, tangy squeeze over the top before digging in.

How to Make Chicken Enchilada Bowls with Cauliflower Rice Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large skillet over medium heat. Toss in the diced onion and let it cook until it’s soft and fragrant—about four minutes. Add the minced garlic, cumin, chili powder, and smoked paprika. Stir everything together and let the spices bloom for about a minute; you’ll notice the kitchen start to smell incredible!

Step 2: Simmer the Chicken Mixture

Now, add your cooked shredded chicken to the skillet, followed by the enchilada sauce. Stir well so the chicken is fully coated and the flavors can meld. Let this mixture simmer for five to seven minutes, giving the sauce time to thicken slightly and infuse every bite of chicken with rich, savory flavor.

Step 3: Prepare the Cauliflower Rice

While the chicken simmers, grab a second skillet and heat a drizzle of olive oil over medium. Add the cauliflower rice and sauté for five to seven minutes, stirring occasionally. Season it with salt and pepper to taste. The cauliflower rice should be just tender but still have a nice bite—it’s the perfect low-carb canvas for all your tasty toppings.

Step 4: Assemble the Bowls

Time for the fun part! Divide the warm cauliflower rice between four bowls. Top each with a generous helping of the chicken mixture, then arrange black beans, corn, and diced red bell pepper over the top. Don’t be shy—pile it high for a satisfying meal!

Step 5: Add the Finishing Touches

Finish your bowls with slices of creamy avocado, a sprinkle of fresh cilantro, and a handful of shredded cheese if you like. Just before serving, squeeze a wedge of lime over everything for a bright, zesty pop. Your Chicken Enchilada Bowls with Cauliflower Rice Recipe are now ready to enjoy!

How to Serve Chicken Enchilada Bowls with Cauliflower Rice Recipe

Garnishes

Garnishes make every bowl feel extra special. I love topping mine with sliced avocado, fresh cilantro, and a shower of cheese. For a little crunch, you could also add thinly sliced radishes or even a sprinkle of toasted pepitas. Don’t forget the lime wedges—one last squeeze ties everything together!

Side Dishes

These bowls are hearty enough to stand alone, but if you want to round out your meal, consider serving them with a simple green salad, a cup of tortilla soup, or crispy baked tortilla chips for dipping into any extra sauce. Each bite of the Chicken Enchilada Bowls with Cauliflower Rice Recipe is even better with something cool and crunchy on the side.

Creative Ways to Present

For a fun twist at parties or family gatherings, set up a DIY enchilada bowl bar with all the toppings and let everyone build their own. Or, pack the components into mason jars for a portable lunch option. If you’re serving a crowd, arrange everything on a big platter for a family-style meal that invites everyone to dig in and customize their own Chicken Enchilada Bowls with Cauliflower Rice Recipe.

Make Ahead and Storage

Storing Leftovers

Leftovers are a dream with this recipe! Store the chicken mixture, cauliflower rice, and toppings in separate airtight containers in the fridge. They’ll stay fresh for up to four days, making it easy to reassemble a quick, healthy lunch or dinner whenever you need it.

Freezing

Both the chicken enchilada mixture and the cauliflower rice freeze beautifully. Just let everything cool completely, then transfer to freezer-safe containers or bags. They’ll keep for up to three months. When you’re ready for a quick meal, thaw overnight in the fridge for best texture and flavor.

Reheating

To reheat, simply warm the chicken and cauliflower rice separately in the microwave or on the stovetop until piping hot. Add your favorite fresh toppings just before serving so they stay vibrant and creamy. It’s the best way to revive all those lively flavors in your Chicken Enchilada Bowls with Cauliflower Rice Recipe.

FAQs

Can I use pre-cooked or rotisserie chicken?

Absolutely! Rotisserie chicken is a huge time-saver and works perfectly in this Chicken Enchilada Bowls with Cauliflower Rice Recipe. Just shred it up and you’re ready to go.

How do I make this recipe spicier?

For more heat, add diced jalapeños to the skillet with the onion, or stir in a splash of your favorite hot sauce. You can even use a spicy enchilada sauce if you like things fiery!

Can I make this recipe dairy-free?

Yes, simply omit the cheese or use a plant-based cheese alternative. The rest of the Chicken Enchilada Bowls with Cauliflower Rice Recipe is naturally dairy-free.

Is this recipe gluten-free?

It is! Just double-check the label on your enchilada sauce to ensure there are no hidden gluten-containing ingredients, but otherwise this dish fits perfectly into a gluten-free diet.

Can I use regular rice instead of cauliflower rice?

Of course! If you’re not watching carbs or just prefer classic rice, swap in cooked white or brown rice for the cauliflower base. The toppings will still shine in this Chicken Enchilada Bowls with Cauliflower Rice Recipe.

Final Thoughts

If you’re craving bold, comforting flavors without the heaviness, you simply have to give this Chicken Enchilada Bowls with Cauliflower Rice Recipe a try. It’s the kind of meal that’s as fun to make as it is to eat, and I promise it’ll become a go-to favorite for busy nights or cozy weekends alike!

Chicken Enchilada Bowls with Cauliflower Rice Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Enchilada Bowls with Cauliflower Rice recipe is a flavorful, healthy, and low-carb twist on traditional enchiladas. Featuring tender shredded chicken simmered in enchilada sauce, paired with nutrient-rich cauliflower rice and vibrant Mexican-inspired toppings, it’s perfect for a quick and satisfying gluten-free meal that the whole family will love.

Ingredients

Scale

Chicken Mixture

2 cups cooked shredded chicken
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 (15 oz) can enchilada sauce

Vegetables & Toppings

1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn, thawed
1 red bell pepper, diced
4 cups cauliflower rice
Salt and pepper to taste
1 avocado, sliced
¼ cup chopped fresh cilantro
½ cup shredded cheddar or Mexican-blend cheese (optional)
Lime wedges for serving

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Instructions

Sauté Aromatics: In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika; cook for an additional 1 minute until fragrant.
Simmer Chicken: Add the shredded chicken and enchilada sauce to the skillet. Stir well to combine and let it simmer for 5 to 7 minutes until heated through and flavors meld.
Cook Cauliflower Rice: While the chicken simmers, heat a separate skillet over medium heat with a little olive oil. Add the cauliflower rice and sauté for 5 to 7 minutes until tender, seasoning with salt and pepper to taste.
Assemble Bowls: Divide the cooked cauliflower rice evenly among serving bowls. Top each with the chicken mixture, black beans, corn, and diced red bell pepper.
Add Garnishes: Finish by garnishing with avocado slices, chopped cilantro, shredded cheese if using, and a squeeze of fresh lime juice for brightness.