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This chicken enchilada with cauliflower rice bowl is a fresh take on a classic favorite, perfect for a weeknight dinner that feels indulgent but stays light. It offers the comfort of enchilada flavors with a healthy twist thanks to the cauliflower rice, making it both satisfying and nutritious.
I put this together on a whim when craving Mexican food but wanting to keep things low carb. It quickly became a regular in my dinner rotation because it is flavorful without fuss or heaviness.
Ingredients
- Two large chicken breasts: lean protein that cooks quickly and shreds easily
- Olive oil: adds healthy fat and a nice sear to the chicken and cauliflower rice
- Chili powder, cumin, smoked paprika: these ground spices build a smoky, warm flavor profile buy fresh for best aroma and potency
- Garlic powder and onion powder: easy ways to layer savory depth
- Enchilada sauce: choose a good quality brand or homemade for authentic tang and spice it ties the whole dish together
- Fresh cauliflower or pre-riced: look for firm heads with no brown spots to ensure tender, fluffy rice
- Shredded cheddar cheese: adds richness and melty texture
- Red onion: brightens the dish with a bit of sharpness
- Avocado: adds creamy contrast and healthy fats
- Fresh cilantro: offers a burst of herbal freshness
- Optional sour cream or Greek yogurt: for creaminess and cooling balance
- Lime wedges: to brighten and add a fresh citrus zing
Instructions
- Season the Chicken:
- Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper in a bowl. Rub the mixture evenly over both sides of the chicken breasts to ensure every bite is seasoned. This spice mix is key to that signature enchilada flavor.
- Cook the Chicken:
- Heat olive oil in a skillet over medium high heat until shimmering. Add the chicken and cook for 6 to 7 minutes per side. Do not rush this stage as it’s important to develop some golden color and cook thoroughly to juice and flavor. Use a thermometer to hit 165 degrees Fahrenheit for safe eating.
- Shred the Chicken:
- Once cooked, transfer chicken to a plate and let rest for about five minutes. Resting allows juices to redistribute for moist shredded meat. Use two forks to pull the chicken apart into thin, bite sized shreds that will soak up the sauce.
- Add Enchilada Sauce:
- Toss the shredded chicken with half a cup of enchilada sauce until every piece is coated. This step infuses the chicken with classic enchilada tang and spice and makes the dish more cohesive. Set aside for assembly.
- Rice the Cauliflower:
- If using a whole cauliflower, remove leaves and stem first. Break the head into florets and pulse in a food processor a few times until the texture resembles rice grains. This preps the cauliflower for quick cooking that keeps it fluffy rather than mushy.
- Cook the Cauliflower Rice:
- Heat olive oil in the skillet over medium heat. Add the cauliflower rice along with garlic powder, salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until tender and slightly golden. This step enhances the flavor and improves texture by cooking off any rawness while keeping the grains separate.
One of my favorite things about this dish is the cauliflower rice. It brings a fresh lightness that balances the spice and richness of the chicken. This was a meal my family gravitated to after long days when we wanted something comforting but not overdone.
Storage Tips
Store leftovers in airtight containers in the fridge for up to four days. Keep the cauliflower rice and chicken separate to maintain texture, then reheat gently in a skillet or microwave. Avoid storing them mixed together or the cauliflower can get soggy.
Ingredient Swaps
Chicken thighs work beautifully if you want juicier meat adjust cooking time accordingly. Regular cooked rice is a fine stand-in if cauliflower is not your thing. Swap cheddar for Monterey Jack or a Mexican blend for slightly different flavors.
Serving Ideas
Serve with a dollop of sour cream or Greek yogurt and extra lime wedges for brightness. Add pickled jalapenos or a fresh salsa verde for more layers. This bowl also pairs well with a simple green salad for a balanced meal.
This recipe combines ease, flavor, and health into one satisfying dish.
Frequently Asked Recipe Questions
- → What cut of chicken works best?
Large chicken breasts provide tender, juicy pieces that shred easily for layering over cauliflower rice.
- → How do I prep cauliflower rice at home?
Chop cauliflower florets and pulse them in a food processor until they resemble rice grains, then sauté with olive oil and seasonings.
- → Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce works well, but homemade versions let you adjust spices and flavors to taste.
- → What sides pair well with this dish?
Fresh lime wedges, a dollop of sour cream or Greek yogurt, and a sprinkle of cilantro complement the bright and savory flavors.
- → How do I make this dish spicier?
Add cayenne pepper to the chicken seasoning or choose a spicier enchilada sauce to elevate the heat level.