Chicken Enchilada Bowls with Cauliflower Rice Recipe
If you’re craving a vibrant, flavorful dish that brings together all the best parts of Mexican cuisine with a healthy twist, you’re going to adore this Chicken Enchilada Bowls with Cauliflower Rice Recipe. It’s a perfect balance of tender, juicy chicken drenched in enchilada and salsa verde sauces, layered over light and fluffy cauliflower rice, all topped with fresh, colorful ingredients that dance on your palate. This dish is a fantastic way to enjoy a comforting meal without the heaviness of traditional rice, making it ideal for anyone looking to eat clean without sacrificing flavor or fun. Let me walk you through why this recipe is such a favorite in my kitchen and why it might just become yours too.
Ingredients You’ll Need
The magic of this Chicken Enchilada Bowls with Cauliflower Rice Recipe lies in its deceptively simple ingredients, each playing an essential role in delivering not just taste but also texture, color, and nutrition. When combined, these components create a dish that’s fresh, hearty, and satisfying all at once.
- Avocado or olive oil: Provides a rich, healthy fat base perfect for sautéing the chicken without overpowering the other flavors.
- Boneless, skinless chicken thighs: Juicy and flavorful, these cut into coarsely chopped pieces to soak up every drop of sauce beautifully.
- Red enchilada sauce: Brings deep, smoky, and slightly spicy notes essential to enchiladas, with Siete as a recommended brand for quality.
- Green salsa verde (tomatillo salsa): Adds bright, tangy zest that balances the richness of the enchilada sauce and chicken.
- Cooked cauliflower rice: A low-carb, nutrient-packed alternative to traditional rice that keeps this dish light while absorbing the flavors perfectly.
- Large avocado: Creamy and buttery, diced avocado tops the bowl for luxe texture contrasts.
- Roma tomatoes: Fresh, juicy, and chopped to lend a sweet pop and vibrant color.
- Small red onion: Thinly sliced for a bit of sharp crunch and bright bite to balance the dish.
- Shredded or crumbled cheese: Your choice – this adds a melty, savory finish to the bowl.
- Chopped jalapeno: For those who love a little heat, the jalapeno adds their perfect kick.
- Freshly chopped cilantro: The final fragrant touch that ties every flavor together.
- Plain Greek yogurt: A cooling dollop to balance all the spices and add a creamy tang.
How to Make Chicken Enchilada Bowls with Cauliflower Rice Recipe
Step 1: Prepare the Chicken
Begin by heating your avocado or olive oil in a large skillet over medium-high heat. Once hot, add the coarsely chopped chicken thighs. Cook them until golden brown and nearly cooked through, stirring occasionally to ensure even browning. This initial sear locks in juiciness and builds a flavorful base for the sauce to cling to.
Step 2: Add Sauces and Simmer
Pour in the red enchilada sauce and green salsa verde over the cooked chicken. Stir everything together to coat the chicken pieces thoroughly. Lower the heat and let it simmer gently for about 10 minutes. This simmering step allows the chicken to soak up the bright, smoky, and tangy flavors that define the dish.
Step 3: Prepare the Cauliflower Rice
While the chicken is simmering, heat your cauliflower rice in a separate pan or microwave until warmed through. The cauliflower rice acts as a light, fluffy bed that absorbs any extra sauce from the chicken mixture, making every bite bursting with flavor without weighed down by carbs.
Step 4: Assemble the Bowls
Start by spooning a generous amount of cauliflower rice into each bowl. Top with the luscious chicken and sauce mixture. Now comes the fun part – add diced avocado, chopped Roma tomatoes, thinly sliced red onion, shredded cheese, and a sprinkle of chopped jalapenos for that perfect fresh and spicy contrast.
Step 5: Garnish and Serve
Finish your Chicken Enchilada Bowls with Cauliflower Rice Recipe by scattering freshly chopped cilantro and a dollop of plain Greek yogurt on top for a silky, cooling balance to the spices. Your bowl is now ready to be devoured!
How to Serve Chicken Enchilada Bowls with Cauliflower Rice Recipe
Garnishes
Adding garnishes like fresh cilantro, a squeeze of lime juice, or even thinly sliced radishes can elevate your bowl’s brightness and texture. The dollop of Greek yogurt adds creaminess and a pleasant tang that contrasts beautifully with the rich sauces and spicy jalapeno.
Side Dishes
This dish is hearty on its own, but pairing it with a simple side such as a crisp green salad tossed in lime vinaigrette or roasted vegetables can add extra nutrients and balance. A side of black beans could also complement the enchiladas while keeping everything true to authentic flavors.
Creative Ways to Present
For an eye-catching presentation, try layering the ingredients in a clear glass bowl or mason jar, showing off colorful layers of rice, chicken, and veggies. Alternatively, serve in small appetizer-sized bowls for a party or tapas-style meal that lets everyone customize their own enchilada bowl experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Chicken Enchilada Bowls with Cauliflower Rice Recipe in an airtight container in the refrigerator for up to 3 to 4 days. Keeping the garnishes like avocado and yogurt separate until ready to eat helps maintain freshness.
Freezing
While cauliflower rice doesn’t freeze quite as well as cooked grains, the chicken mixture with the enchilada and salsa verde sauces freezes beautifully. Portion the chicken into freezer-safe containers and freeze for up to 3 months. When ready to use, thaw overnight for easy weeknight dinners.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly. Add fresh garnishes after warming to preserve their texture and flavor. Avoid reheating the avocado with the rest to prevent browning.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, though thighs tend to stay juicier and have a richer flavor. If using breasts, just be careful not to overcook them as they can dry out faster.
Is it possible to make this recipe vegetarian?
Yes! Swap the chicken thighs for roasted or sautéed vegetables like mushrooms, zucchini, or even plant-based protein crumbles for a meat-free version that’s just as tasty and satisfying.
Can I make cauliflower rice from scratch?
Definitely! Simply pulse fresh cauliflower florets in a food processor until rice-sized pieces form. Sauté them lightly or steam before using in this recipe for the freshest taste.
What’s the best cheese to use?
Cheddar, Monterey Jack, or a Mexican blend all melt wonderfully and add the perfect creamy, melty texture. Feel free to crumble queso fresco or cotija for a more authentic twist.
How spicy is this dish?
The spiciness depends on your salsa verde and how much jalapeno you add. Start with a small amount of jalapeno and adjust to your heat preference. The Greek yogurt also helps tone down the heat if needed.
Final Thoughts
This Chicken Enchilada Bowls with Cauliflower Rice Recipe has become a personal favorite for its perfect balance of wholesome ingredients and bold flavors that never tire the palate. The simplicity of the process paired with fresh, vibrant toppings makes it a joy to prepare and share. I hope you’ll give it a try and discover just how delicious healthy eating can be without compromise.
Print
Chicken Enchilada Bowls with Cauliflower Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This Chicken Enchilada Bowl with Cauliflower Rice offers a flavorful and healthy twist on traditional enchiladas by replacing tortillas with low-carb cauliflower rice. Featuring tender chicken thighs simmered in a blend of red enchilada sauce and green salsa verde, this dish is topped with fresh avocado, tomatoes, onions, cheese, jalapenos, and a dollop of Greek yogurt, creating a satisfying, protein-packed meal perfect for a quick weeknight dinner.
Ingredients
Protein and Sauce
- 2 Tbsps avocado or olive oil
- 1–1/2 lbs boneless, skinless chicken thighs, coarsely chopped
- 1 cup red enchilada sauce (Siete brand recommended)
- 8 oz jar green salsa verde (tomatillo salsa)
Base
- Cooked cauliflower rice or brown rice
Toppings
- 1 large avocado, diced
- 2 Roma tomatoes, chopped
- 1 small red onion, thinly sliced
- Shredded or crumbled cheese of choice (such as cheddar, Monterey Jack, or queso fresco)
- Chopped jalapeno, to taste
- Freshly chopped cilantro
- A dollop of plain Greek yogurt
Instructions
- Heat Oil and Cook Chicken: In a large skillet over medium heat, heat 2 tablespoons of avocado or olive oil. Add the coarsely chopped boneless, skinless chicken thighs and cook, stirring occasionally, until the chicken is browned and mostly cooked through, about 6-8 minutes.
- Add Sauces and Simmer: Stir in 1 cup of red enchilada sauce and 8 ounces of green salsa verde. Reduce the heat to low and simmer the chicken in the sauce, allowing the flavors to meld and the chicken to cook fully, about 8-10 minutes. Stir occasionally to prevent sticking.
- Prepare the Base: While the chicken simmers, heat cooked cauliflower rice or brown rice as per your preference. This will serve as the base of your enchilada bowls.
- Assemble the Bowls: Spoon the saucy chicken mixture over a bed of cauliflower or brown rice in individual bowls. Top each bowl with diced avocado, chopped Roma tomatoes, thinly sliced red onions, and your choice of shredded or crumbled cheese.
- Add Final Garnishes: Sprinkle chopped jalapeno and freshly chopped cilantro over the bowls for added flavor and freshness. Finish with a dollop of plain Greek yogurt to add creaminess and balance.
- Serve Warm: Serve the chicken enchilada bowls warm and enjoy a delicious, wholesome meal packed with bold Mexican-inspired flavors.
Notes
- You can substitute brown rice with cauliflower rice for a lower-carb option.
- Adjust the amount of jalapeno based on your spice tolerance.
- Use skinless chicken thighs for juicier meat compared to chicken breasts.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For added crunch, consider adding a handful of crushed tortilla chips on top before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
