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
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.
Notes
- For convenience, use rotisserie chicken.
- Add diced jalapeños or hot sauce if you prefer spicier bowls.
- Make it dairy-free by omitting the cheese or using a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
