Looking for a deliciously satisfying meal that won't weigh you down? Dive into the world of "Chicken Enchilada Cauliflower Rice Bowls"! This vibrant Mexican-inspired dish is not only bursting with flavor but also packs a nutritious punch, making it the perfect guilt-free indulgence. With tender shredded chicken enveloped in zesty enchilada sauce and a hearty base of cauliflower rice, this recipe is sure to become a weeknight favorite. Plus, it’s quick to prepare—ready in just 45 minutes! Get ready to tantalize your taste buds and impress your family with this mouthwatering meal that’s as easy to make as it is to enjoy!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 head cauliflower, riced
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce
- 1 cup shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, microwave the cauliflower "rice" for 4-5 minutes, stirring every minute, until it's soft and has a cooked consistency. Let it cool.
- In a large skillet, heat the enchilada sauce over medium heat. Add the cumin, chili powder, salt, and pepper. Stir to combine.
- Add the shredded chicken to the skillet and stir to coat with the enchilada sauce mixture. Cook for 2-3 minutes, until the chicken is well coated.
- In a large bowl, combine the cooked cauliflower "rice", chicken mixture, and shredded cheese. Mix well to combine.
- Transfer the mixture to a baking dish and top with additional shredded cheese if desired.
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Spoon the chicken and cauliflower mixture into bowls. Garnish with fresh cilantro and serve hot.
Tips
- Prep Ahead: To save time, you can rice the cauliflower and shred the chicken in advance. Store them in the fridge until you're ready to cook.
- Customize Your Spice: Adjust the cumin and chili powder to suit your taste. If you love heat, consider adding diced jalapeños or a pinch of cayenne pepper to the chicken mixture.
- Cheese Options: Feel free to mix different types of cheese for added flavor. A combination of cheddar and Monterey Jack works wonderfully!
- Make it Vegan: Substitute the chicken with black beans or lentils and use vegan cheese to create a plant-based version of this dish.
- Serving Suggestions: Serve with a side of avocado or a dollop of sour cream for a creamy contrast to the spicy enchilada flavors.
- Leftover Magic: This dish keeps well in the fridge for up to three days, making it perfect for meal prep. Just reheat in the oven or microwave before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 90mg
