Chicken Enchilada with Cauliflower Rice Bowls are a healthy, flavorful twist on traditional enchiladas. These bowls feature tender, seasoned chicken paired with cauliflower rice, creating a low-carb alternative that doesn’t compromise on taste. Topped with zesty enchilada sauce, melted cheese, and my favorite toppings, these bowls are both satisfying and nourishing. Perfect for a cozy weeknight dinner or a meal prep option, Chicken Enchilada with Cauliflower Rice Bowls offer a wholesome, delicious dish that brings all the classic enchilada flavors in a healthier form.

Why You’ll Love This Recipe

Here’s why Chicken Enchilada with Cauliflower Rice Bowls have become a go-to in my recipe collection:

Healthy Twist on Enchiladas: Cauliflower rice makes this dish low-carb while still packing the flavors of traditional enchiladas.
Flavorful Chicken: I season the chicken with a homemade enchilada spice mix for a bold, smoky flavor.
Customizable Toppings: I love adding my favorite toppings like guacamole, sour cream, cilantro, or jalapeños to suit my taste.
Meal Prep-Friendly: These bowls store well for lunch or dinner throughout the week.
Easy to Make: The dish comes together quickly, making it perfect for busy nights when I want something healthy and filling.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 large chicken breasts (about 1 lb)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
½ cup enchilada sauce

For the Cauliflower Rice:

1 medium cauliflower head (or 1 package pre-riced cauliflower)
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper to taste

For Assembling the Bowls:

1 cup enchilada sauce (homemade or store-bought)
1 cup shredded cheddar cheese
½ cup diced red onion
1 avocado, sliced
Fresh cilantro, for garnish
Sour cream or Greek yogurt, for serving (optional)
Lime wedges, for serving (optional)

Directions

Prepare the Chicken:

Season the Chicken: In a small bowl, I combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. I rub the spice mixture evenly over both sides of the chicken breasts.
Cook the Chicken: I heat 1 tablespoon of olive oil in a skillet over medium-high heat. I add the seasoned chicken and cook for 6-7 minutes per side, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Shred the Chicken: I remove the chicken from the skillet and let it rest for a few minutes. Then, I shred the chicken using two forks and set it aside.
Add Enchilada Sauce: I toss the shredded chicken with ½ cup of enchilada sauce until well coated. I set it aside for assembly.

Prepare the Cauliflower Rice:

Rice the Cauliflower: If I'm using a whole cauliflower, I remove the leaves and stem, then chop the florets into chunks. I pulse the cauliflower florets in a food processor until they resemble rice-sized grains.
Cook the Cauliflower Rice: I heat 1 tablespoon of olive oil in a large skillet over medium heat. I add the riced cauliflower, garlic powder, salt, and pepper. I sauté for 5-7 minutes, stirring occasionally, until the cauliflower is tender.

Assemble the Bowls:

Layer the Ingredients: I divide the cauliflower rice among four bowls. I top each with the shredded chicken, additional enchilada sauce, shredded cheddar cheese, diced red onion, and sliced avocado.
Garnish and Serve: I garnish with fresh cilantro and serve with sour cream or Greek yogurt and lime wedges on the side, if desired.

Servings and Timing

Servings: 4 bowls
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

Protein Options: I sometimes substitute the chicken with ground turkey or beef for a different flavor profile.
Vegetarian Version: I skip the meat and use black beans or grilled vegetables as the main protein source.
Spice Level: I adjust the heat by adding more or less chili powder or by incorporating diced jalapeños.
Cheese Choices: I experiment with different cheeses like Monterey Jack or a Mexican blend for varied flavors.

Storage/Reheating

Storage: I store the components separately in airtight containers in the refrigerator for up to 4 days.
Reheating: I reheat the chicken and cauliflower rice in the microwave or on the stovetop until warmed through. I add fresh toppings after reheating to maintain their texture and flavor.

FAQs

How can I make this dish spicier?

I add extra chili powder or include diced jalapeños in the chicken seasoning to increase the heat.

Can I use frozen cauliflower rice?

Yes, I use frozen cauliflower rice for convenience. I cook it according to the package instructions and then season it as desired.

Is there a dairy-free option for this recipe?

I omit the cheese and sour cream or use dairy-free alternatives to make this dish dairy-free.

Can I prepare this dish ahead of time?

Absolutely. I prepare the components in advance and assemble the bowls when ready to eat. This makes it a great option for meal prep.

What other toppings can I add?

I like to add toppings like sliced black olives, chopped green onions, or a drizzle of hot sauce for extra flavor.

Conclusion

Chicken Enchilada with Cauliflower Rice Bowls have become a staple in my meal rotation. They offer a satisfying, flavorful, and healthier alternative to traditional enchiladas. The combination of seasoned chicken, tender cauliflower rice, and customizable toppings makes this dish both versatile and delicious. Whether I'm looking for a quick weeknight dinner or a meal prep option, these bowls never disappoint.

Chicken Enchilada with Cauliflower Rice Bowls

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 bowls
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Print Recipe

Description

Chicken Enchilada with Cauliflower Rice Bowls are a healthy, low-carb twist on traditional enchiladas, combining seasoned shredded chicken, cauliflower rice, enchilada sauce, cheese, and fresh toppings for a flavorful, nutritious meal.

Instructions

In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture over the chicken breasts.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until cooked through (165°F).
Remove chicken from skillet, let rest for a few minutes, then shred with two forks.
Toss shredded chicken with ½ cup enchilada sauce until well coated. Set aside.
If using whole cauliflower, remove leaves and stem, chop florets, and pulse in a food processor until rice-sized. If using pre-riced, skip this step.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add riced cauliflower, garlic powder, salt, and pepper. Sauté for 5-7 minutes until tender.
Divide cauliflower rice into four bowls. Top with shredded chicken, additional enchilada sauce, cheddar cheese, diced red onion, and sliced avocado.
Garnish with cilantro and serve with sour cream or Greek yogurt and lime wedges if desired.