Ingredients

Scale

For the chicken:

2 boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup enchilada sauce (store-bought or homemade)
½ cup chicken broth

For the cauliflower rice:

1 medium head of cauliflower, grated (or 4 cups pre-riced cauliflower)
1 teaspoon olive oil
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cumin
¼ teaspoon chili powder
Juice of ½ lime

For the toppings:

½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
¼ cup diced tomatoes
¼ cup chopped cilantro
¼ cup diced avocado
¼ cup sliced green onions
¼ cup sour cream or Greek yogurt
1 jalapeño, sliced (optional)
Lime wedges for serving

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Instructions

Step 1: Cook the Chicken

If using raw chicken breasts, heat one teaspoon of olive oil in a large skillet over medium heat. Season the chicken with garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and black pepper. Sear the chicken for 3-4 minutes per side until golden brown. Add the enchilada sauce and chicken broth to the pan, cover, and let the chicken simmer for 10-12 minutes until fully cooked. Once done, shred the chicken using two forks and mix it back into the sauce. If using pre-cooked shredded chicken, add it directly to the sauce and let it warm for 5 minutes.

Step 2: Prepare the Cauliflower Rice

While the chicken cooks, heat one teaspoon of olive oil in another pan over medium heat. Add the grated or pre-riced cauliflower and season with garlic powder, salt, black pepper, cumin, and chili powder. Stir frequently and cook for about 5 minutes until the cauliflower softens slightly. Squeeze fresh lime juice over the rice and stir to combine. Remove from heat and set aside.

Step 3: Assemble the Bowls

Divide the cauliflower rice into serving bowls. Top each bowl with shredded chicken and a generous spoonful of enchilada sauce. Sprinkle shredded cheese over the top and let the heat from the chicken melt the cheese slightly.

Step 4: Add Toppings

Garnish each bowl with diced tomatoes, chopped cilantro, diced avocado, sliced green onions, and sour cream or Greek yogurt. For extra spice, add sliced jalapeños. Serve with lime wedges on the side.

Step 5: Serve and Enjoy

Once everything is assembled, the enchilada bowls are ready to be enjoyed. The combination of seasoned chicken, flavorful sauce, and fresh toppings makes for a balanced meal that is both satisfying and nutritious.

Notes

If the chicken browns too quickly, reduce the heat and add a splash of chicken broth to prevent burning.
To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C).
If the cauliflower rice becomes too soft, cook it for a shorter time to maintain some texture.
For meal prep, store the components separately in airtight containers and assemble the bowls when ready to eat.

If you are short on time, use pre-cooked rotisserie chicken and pre-riced cauliflower to speed up the process.

Author: Rosa
Prep Time: 10 minutes
Cook Time: 20 minutes