Chicken Enchilada with Cauliflower Rice Bowls
Chicken Enchilada with Cauliflower Rice Bowls is a vibrant, nutritious dish that combines tender shredded chicken, colorful bell peppers, and a zesty homemade enchilada sauce—all served atop fluffy cauliflower rice. Perfect for weeknight dinners or family gatherings, this recipe not only delights the palate but also creates lasting memories around the table. Dive into this easy-to-make meal that’s customizable to suit your tastes!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking and Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 tbsp olive oil
- 1 cup bell peppers, chopped (mix of colors)
- 2 cups cauliflower rice
- 1 cup tomato sauce
- 1 tsp cumin powder
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Drizzle olive oil over chicken breasts in a baking dish and season with salt and pepper. Bake for 25-30 minutes until cooked through.
- In a skillet, heat olive oil over medium heat. Sauté chopped bell peppers for about 5 minutes until tender.
- Combine tomato sauce, cumin powder, chili powder, and minced garlic in a bowl; mix well.
- Shred baked chicken and mix it into the sauce.
- In another pan, cook cauliflower rice with a splash of broth or water over medium heat for about 5 minutes until tender.
- Assemble bowls with cauliflower rice as the base, topped with the shredded chicken mixture and sautéed bell peppers.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg