Description
This Chicken Enchilada Bowls with Cauliflower Rice recipe offers a flavorful, healthy twist on traditional enchiladas by using cauliflower rice instead of grain rice, making it low-carb and gluten-free. The dish combines tender chicken seasoned with classic Mexican spices, cooked with black beans, corn, and enchilada sauce, then served over lightly sautéed cauliflower rice and topped with cheese, avocado, and fresh cilantro. It’s perfect for a quick weeknight dinner that’s both satisfying and nutritious.
Ingredients
Scale
Chicken and Enchilada Mixture
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup enchilada sauce (red or green)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
Cauliflower Rice and Toppings
- 4 cups cauliflower rice
- ½ cup shredded cheddar or Monterey Jack cheese
- 1 avocado, sliced
- ¼ cup chopped cilantro
- Lime wedges for serving
Instructions
- Cook the Chicken: In a large skillet over medium heat, heat 1 tablespoon olive oil. Season the chicken pieces with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
- Add Enchilada Sauce and Vegetables: Pour in the enchilada sauce, then add the drained black beans and corn to the skillet. Stir everything together and let it simmer on low heat for 5 minutes until heated through and flavors meld.
- Prepare the Cauliflower Rice: In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower rice and cook for 5 to 6 minutes, stirring occasionally, until tender. Season lightly with salt and pepper to taste.
- Assemble the Bowls: Divide the cooked cauliflower rice into four serving bowls. Top each bowl with the chicken enchilada mixture. Sprinkle shredded cheese over the top while the mixture is hot so it melts slightly. Add sliced avocado and sprinkle with chopped cilantro.
- Serve: Serve each bowl with lime wedges on the side to squeeze over just before eating for a bright, fresh flavor boost.
Notes
- For a low-dairy or dairy-free option, omit the cheese or substitute with dairy-free cheese alternatives.
- You can speed up meal prep by using pre-cooked rotisserie chicken in place of raw chicken breasts.
- Frozen corn can be used if fresh is unavailable; just thaw before adding.
- Adjust the seasoning to your preference, especially if you like it spicier by adding cayenne or jalapeño.
