Description
These Chicken Enchilada with Cauliflower Rice Bowls are a delicious and healthy twist on a classic Mexican dish. Tender shredded chicken, flavorful enchilada sauce, and seasoned cauliflower rice come together to create a satisfying meal that is low-carb and gluten-free. Topped with black beans, corn, avocado, and cheese, these bowls are packed with protein and fiber, making them a nutritious and flavorful dinner option.
Ingredients
Scale
Enchilada Chicken:
- 2 cups cooked, shredded chicken breast
- 1 cup enchilada sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Cauliflower Rice:
- 1 tablespoon olive oil
- 4 cups cauliflower rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Toppings:
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Prepare the Enchilada Chicken: In a medium bowl, mix shredded chicken with enchilada sauce, cumin, garlic powder, and onion powder. Set aside.
- Cook the Cauliflower Rice: Heat olive oil in a skillet, add cauliflower rice, salt, and pepper. Cook for 5–6 minutes until tender.
- Assemble the Bowls: Divide cauliflower rice among serving bowls. Top with enchilada chicken, black beans, corn, avocado, cheese, and cilantro. Serve with lime wedges.
Notes
- You can use rotisserie chicken for convenience.
- Swap cheddar for pepper jack for a spicier flavor.
- Add a dollop of Greek yogurt or salsa for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg
