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This bowl with chicken enchiladas and cauliflower rice puts a fun spin on a classic. It’s perfect for a weeknight meal that feels a bit fancy but stays light. You get all those familiar enchilada flavors with a healthy touch thanks to the cauliflower rice, making it filling yet good for you.
I whipped this up when I wanted Mexican food but didn’t want the carbs. It quickly snagged a permanent spot in my dinner mix because it’s tasty without any hassle or heaviness.
What You Need
- Two chicken breasts: quick-cooking lean meat that shreds really well
- Olive oil: gives healthy fat and a nice crisp to chicken and cauliflower rice
- Chili powder, cumin, smoked paprika: these spices add warm smoky flavors—fresh is best for more punch
- Garlic and onion powder: simple secrets to boost savory taste
- Enchilada sauce: pick a good brand or make your own to get that authentic tang and spice to tie everything up
- Fresh cauliflower or pre-riced: firm heads without brown spots make for fluffy rice
- Shredded cheddar: brings melty richness
- Red onion: adds a bit of sharp brightness
- Avocado: creamy texture and healthy fats
- Fresh cilantro: fresh herbal pop
- Optional sour cream or Greek yogurt: creaminess and cool balance
- Lime wedges: squeeze for fresh citrus zing
Step-by-Step
- Season the chicken:
- Stir salt, pepper, chili powder, cumin, smoked paprika, garlic, and onion powder together in a bowl. Rub it well over the chicken on both sides so every bite has flavor. This spice mix really makes the enchilada taste special.
- Cook the chicken:
- Warm olive oil in a pan over medium-high heat until it’s shimmering. Put in the chicken and cook 6 to 7 minutes on each side. Take your time here to get a nice golden color and cook all the way through. Use a meat thermometer to make sure it’s 165°F inside for safety.
- Shred the chicken:
- Move the chicken to a plate and let it rest about 5 minutes so the juices settle. Then grab two forks and pull the meat apart into small shreds that will soak up the sauce better.
- Mix in enchilada sauce:
- Put the shredded chicken in a bowl and stir in half a cup of enchilada sauce until all the chicken’s nicely coated. This gives the classic tang and heat and pulls the dish together. Set it aside for later.
- Prep the cauliflower rice:
- If you have whole cauliflower, strip off leaves and stem first. Break into chunks and pulse a few times in a food processor till it looks like rice grains. This preps it so it cooks fast and stays fluffy.
- Cook the cauliflower rice:
- In the same skillet, heat olive oil on medium. Add cauliflower rice, sprinkle with garlic powder, salt, and pepper. Stir every now and then, cooking 5 to 7 minutes till soft and just a bit golden. This cooking step gets rid of any raw flavor and keeps the grains separate but tender.
What I love most about this is the cauliflower rice. It’s light and fresh and balances out the spiciness and richness of the chicken perfectly. My family always reaches for this after long days when we want something cozy but not too heavy.
How To Store
Pop leftovers in airtight containers and keep them in the fridge for up to 4 days. Keep chicken and cauliflower rice separate to keep them tasting their best. Warm gently in a pan or microwave. Don’t mix them together when storing or the cauliflower might get soggy.
Swap Ideas
Chicken thighs work great if you want juicier meat, just cook them a bit longer. If cauliflower rice isn’t your thing, plain cooked rice works fine too. You can trade cheddar for Monterey Jack or a Mexican cheese blend for a different twist.
Ways To Serve
Top with sour cream or Greek yogurt and extra lime wedges for a fresh pop. Add some pickled jalapenos or fresh salsa verde for more layers of flavor. Pair this bowl with a simple green salad to round out your meal.
This dish is an easy, tasty, and healthy combo that really hits the spot.
Frequently Asked Cooking Questions
- → Which chicken cut gives the best results?
Big chicken breasts work great since they stay juicy and shred easily for topping the cauliflower rice.
- → How can I make cauliflower rice myself?
Just chop cauliflower into florets and pulse in a food processor till it looks like grains of rice. Then fry it gently in olive oil with your favorite seasonings.
- → Is it okay to use store-bought enchilada sauce?
Sure, store-bought sauce is super convenient. But making your own lets you tweak the spices to your liking.
- → What sides go well with this bowl?
Lime wedges, a scoop of sour cream or Greek yogurt, and some chopped cilantro add fresh, bright touches.
- → How can I make this meal hotter?
Try adding cayenne pepper to the chicken seasoning or pick a spicier enchilada sauce to turn up the heat.