Description
This Chicken Enchilada Bowls with Cauliflower Rice recipe offers a flavorful, low-carb twist on classic enchiladas by using cauliflower rice as a base. Loaded with tender chicken thighs simmered in rich enchilada and verde sauces and topped with fresh veggies, cheese, and Greek yogurt, these bowls are a perfect balanced meal packed with bold Mexican-inspired flavors.
Ingredients
Scale
Protein and Sauces
- 2 tablespoons avocado or olive oil
- 1½ lbs boneless, skinless chicken thighs, coarsely chopped
- 1 cup red enchilada sauce (Siete brand recommended)
- 8 oz jar green salsa verde (tomatillo salsa)
Grains and Bases
- Cooked cauliflower rice or brown rice, as preferred
Fresh Toppings
- 1 large avocado, diced
- 2 Roma tomatoes, chopped
- 1 small red onion, thinly sliced
- Chopped jalapeno, to taste
- Freshly chopped cilantro
Dairy
- Shredded or crumbled cheese of choice (such as cheddar, Monterey Jack, or queso fresco)
- A dollop of plain Greek yogurt
Instructions
- Heat the oil: In a large skillet over medium heat, warm 2 tablespoons of avocado or olive oil until shimmering.
- Cook the chicken: Add the coarsely chopped chicken thighs to the skillet and cook until browned on all sides and cooked through, about 7-10 minutes.
- Simmer with sauces: Stir in 1 cup of red enchilada sauce and 8 oz of green salsa verde, coating the chicken evenly. Reduce heat and simmer for 5 minutes to meld flavors.
- Prepare the base: While the chicken simmers, warm your cauliflower rice or brown rice as preferred.
- Assemble the bowls: Spoon cooked cauliflower or brown rice into serving bowls, then top with the saucy chicken mixture.
- Add fresh toppings: Garnish each bowl with diced avocado, chopped Roma tomatoes, thinly sliced red onion, shredded or crumbled cheese, chopped jalapeno, and freshly chopped cilantro.
- Finish with yogurt: Add a dollop of plain Greek yogurt on top for creaminess and tang. Serve immediately.
Notes
- For a lower-carb option, cauliflower rice is preferred over brown rice.
- You can customize spiciness by adjusting the amount of jalapeno or choosing mild/medium enchilada sauces.
- Shredded cheese can be substituted with vegan cheese for a dairy-free variation.
- Leftover bowl components keep well separately in the fridge for up to 3 days.
- This skillet method ensures tender, juicy chicken with rich sauce absorption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
