Description
Chicken Enchilada with Cauliflower Rice Bowls are a deliciously healthy twist on a classic Mexican dish. Enjoy tender shredded chicken melded with colorful bell peppers and savory enchilada sauce, served over a fluffy bed of cauliflower rice. This customizable recipe is perfect for family dinners or meal prep, making it both satisfying and nutritious. Get ready for a flavorful experience that’s sure to impress at any table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups cauliflower rice
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup chopped bell peppers (any color)
- 3 cloves fresh garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, cumin, and paprika. In a skillet over medium heat, cook for about 6 minutes per side until golden brown. Shred the chicken using two forks.
- In a large bowl, mix shredded chicken with bell peppers and half of the enchilada sauce.
- Sauté cauliflower rice in another pan over medium heat for about 5 minutes; season with salt and pepper.
- Assemble bowls with cauliflower rice at the bottom, topped with the chicken mixture, then drizzle remaining enchilada sauce over it.
- Sprinkle cheese on top and bake for about 10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 110mg