Description
Enjoy a flavorful and healthy twist on traditional enchiladas with these Chicken Enchilada Bowls featuring cauliflower rice. Packed with Mexican-inspired flavors, this low-carb dish is a satisfying and nutritious meal option.
Ingredients
Scale
For the Enchilada Chicken:
- 2 cups cooked, shredded chicken
- 1 1/2 cups enchilada sauce (red or green)
For the Cauliflower Rice:
- 4 cups cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 avocado (sliced)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Lime wedges for serving
Instructions
- Prepare the Enchilada Chicken: In a small saucepan, combine shredded chicken and enchilada sauce. Simmer over low heat for 5–10 minutes until warmed through and well combined.
- Cook the Cauliflower Rice: In a large skillet, heat olive oil over medium heat. Add cauliflower rice, garlic powder, cumin, salt, and pepper. Sauté for 5–7 minutes until tender and heated through.
- Assemble the Bowls: Divide the cauliflower rice between 4 bowls. Top each with the enchilada chicken mixture. Sprinkle with shredded cheese and allow it to melt slightly from the heat. Top with avocado slices, cilantro, green onions, and a squeeze of lime juice. Serve immediately.
Notes
- For extra flavor, stir a spoonful of salsa or lime juice into the cauliflower rice.
- Use rotisserie chicken for convenience.
- You can also add black beans or sautéed peppers for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
