Chicken Enchilada Bowls With Cauliflower Rice

Chicken Enchilada Bowls with Cauliflower Rice

This recipe is a delicious and healthy twist on classic enchiladas, perfect for a quick and satisfying weeknight meal.

Ingredients:

• For the Cauliflower Rice:
  • 1 head of cauliflower, riced (about 4 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
• For the Enchilada Chicken:
  • 1 1/2 pounds boneless, skinless chicken thighs, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1 (10-ounce) can diced tomatoes with green chiles (fire roasted recommended)
  • 1 (15-ounce) can red enchilada sauce
  • 1/2 cup chicken broth
• For the Bowls:
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup shredded cheese (Monterey Jack, cheddar, or a blend)
  • Chopped cilantro (optional)
  • Sliced avocado (optional)
  • Crema or sour cream (optional)
  • Other desired toppings: diced red onion, chopped tomatoes, jalapenos

Cooking Guide:

1. Make the Cauliflower Rice: In a large skillet, heat olive oil over medium heat. Add the riced cauliflower, chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring frequently, until the cauliflower is softened and slightly browned. Set aside.
2. Cook the Enchilada Chicken: In the same skillet (or another large skillet), heat olive oil over medium heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Season with chili powder, cumin, and smoked paprika (if using).
3. Stir in the diced tomatoes, enchilada sauce, and chicken broth. Bring to a simmer, then reduce heat to low and cover. Let simmer for 15-20 minutes, or until the chicken is cooked through and tender. Shred the chicken with two forks in the pan.
4. Assemble the Bowls: Divide the cauliflower rice among bowls. Top with enchilada chicken, black beans, shredded cheese, and your desired toppings. Drizzle with crema or sour cream, if using.

Tips:

• To save time, you can use pre-riced cauliflower from the grocery store.
• Leftover cooked chicken can be used in this recipe.
• For a spicier dish, add a diced jalapeno to the enchilada chicken while cooking.
• Feel free to use other vegetables in the recipe, such as corn, bell peppers, or zucchini.
• This recipe is easily customizable to be vegetarian. Simply omit the chicken and add an extra can of black beans or another protein source like tofu.