Chicken Enchilada with Cauliflower Rice Bowls are a bright, lower-carb spin on a favorite comfort meal. This bowl gives you all the enchilada flavor — seasoned shredded chicken, tangy sauce, melty cheese — on a bed of light cauliflower rice. If you want a quick weeknight dinner that still feels special, this recipe fits. Try a similar bowl style for inspiration like Cauliflower Rice Chicken Burrito Bowl while you gather ingredients.
Why make this recipe
- Quick & easy: ready in about 30–40 minutes.
- Simple ingredients: pantry spices and a head of cauliflower.
- Lower-carb comfort food: all the enchilada taste without heavy rice or tortillas.
- Great for meal prep: makes good leftovers for lunches.
- Crowd-pleaser: cheesy, tangy, and fresh with avocado and cilantro.
This version stands out because the chicken gets tossed in enchilada sauce before assembly, which keeps every bite saucy and flavorful. It gives comfort without heaviness, so you feel satisfied and lighter.
Ingredients :
- For the chicken:
- 2 large chicken breasts (about 1 lb)
- 1 tablespoon olive oil for cooking
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup enchilada sauce (to toss with shredded chicken)
- For the cauliflower rice:
- 1 medium head cauliflower (or 1 package pre-riced cauliflower)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For assembling the bowls:
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1 avocado, sliced
- Fresh cilantro for garnish
- Sour cream or plain Greek yogurt, optional for serving
- Lime wedges, optional
Note: If you like baked rice-style bowls, see this similar idea with broccoli and chicken: Chicken Broccoli Rice Casserole.
How to Make Chicken Enchilada with Cauliflower Rice Bowls
- Season the chicken:
- In a small bowl mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Rub this spice mix over both sides of the chicken breasts so they are evenly coated.
- Why: dry spices form a crust and add deep flavor during cooking.
- Cook the chicken:
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add chicken and cook 6–7 minutes per side, until cooked through and internal temperature reaches 165°F (74°C).
- Visual cue: chicken should be golden outside and no longer pink inside.
- Rest and shred:
- Remove chicken to a plate and let rest 3–5 minutes so juices settle.
- Shred with two forks or chop into bite-sized pieces.
- Toss with enchilada sauce:
- Put shredded chicken in a bowl and stir in 1/2 cup enchilada sauce until all pieces are coated.
- Tip: saucing the chicken now makes it juicy and infuses enchilada flavor into each bite.
- Rice the cauliflower (if using whole cauliflower):
- Remove leaves and core, chop florets into chunks.
- Pulse florets in a food processor until they look like rice grains. Don’t over-process or it gets mushy.
- Cook the cauliflower rice:
- Heat 1 tablespoon olive oil in a clean skillet over medium heat.
- Add riced cauliflower, 1/2 tsp garlic powder, salt, and pepper.
- Stir and cook 5–7 minutes until cauliflower is tender and slightly golden. Taste and adjust salt.
- Why: quick sauté keeps texture and mild nutty flavor.
- Assemble bowls:
- Place a generous scoop of cauliflower rice in each bowl as the base.
- Top with a portion of the sauced shredded chicken.
- Spoon about 2 tablespoons enchilada sauce over the chicken for extra sauciness.
- Sprinkle shredded cheddar evenly over each bowl.
- Melt the cheese (optional):
- Put bowls under a hot broiler for 2–3 minutes until cheese melts and bubbles.
- Watch closely to prevent burning.
- Garnish and serve:
- Top with diced red onion, avocado slices, cilantro, and a dollop of sour cream or Greek yogurt if using.
- Serve with lime wedges for a bright finish.
how to serve Chicken Enchilada with Cauliflower Rice Bowls
- Serve warm right after broiling for gooey cheese.
- Add fresh toppings at the table: avocado, cilantro, lime, and a spoon of sour cream.
- Offer extra enchilada sauce on the side for people who want it saucier.
- Pair with a simple green salad or roasted veggies for a full meal.
how to store Chicken Enchilada with Cauliflower Rice Bowls
- Refrigerator: Store chicken and cauliflower rice in airtight containers for up to 3–4 days. Keep toppings like avocado and sour cream separate.
- Freezer: Freeze cooked shredded chicken (without avocado or dairy) in freezer-safe bags for up to 2 months. Cauliflower rice also freezes well but may be softer after thawing.
- Reheating: Reheat in a skillet over medium-low heat with a splash of water or broth to keep moist, or microwave covered for 1–2 minutes. Add fresh toppings after reheating.
tips to make Chicken Enchilada with Cauliflower Rice Bowls
- Use pre-riced cauliflower to save time.
- Don’t overcook cauliflower rice—5–7 minutes keeps some bite.
- Let chicken rest before shredding to keep it juicy.
- If you want more heat, add a pinch of cayenne or chopped jalapeño.
- For crisper edges, finish chicken in a hot skillet until the outside browns before shredding.
variation (if any)
- Vegetarian: swap shredded chicken for sautéed black beans or roasted cauliflower tossed in enchilada sauce.
- Cheesy bake: mix chicken and cauliflower rice in a baking dish, top with sauce and cheese, and bake until bubbly.
- Different cheeses: use Monterey Jack or pepper jack for a meltier, spicier finish.
- Low-sodium: use low-sodium enchilada sauce and cut back on added salt.
FAQs
Can I use shredded rotisserie chicken instead of cooking breasts?
Yes. Shredded rotisserie chicken saves time. Mix it with 1/2 cup enchilada sauce and warm in a skillet before adding to bowls.
Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free if you use a gluten-free enchilada sauce. Always check labels to be sure.
Can I make this ahead for meal prep?
Yes. Cook and store cauliflower rice and sauced chicken separately. Reheat and assemble bowls when ready. Add avocado and cilantro fresh.
How can I make the cauliflower rice less watery?
Don’t over-process the cauliflower in the food processor. Cook over medium heat to evaporate moisture, and avoid covering the pan tightly.
Conclusion
This Chicken Enchilada with Cauliflower Rice Bowls recipe gives you big enchilada flavor in a lighter, bowl-friendly package. It’s quick, satisfying, and easy to tweak for family tastes — add heat, swap toppings, or turn it vegetarian. If you want more recipe ideas or inspiration for similar bowls, check this take on Chicken Enchilada Bowls with Cauliflower Rice | Chicken Enchilada Bowls with Cauliflower Rice | Clean Food Crush. If you try the recipe, please leave a comment and a star rating below — and tell us what variation you loved most! What toppings will you try first? Share and tag on social media to show your bowl.
Print
Chicken Enchilada with Cauliflower Rice Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright, lower-carb spin on chicken enchilada bowls featuring seasoned shredded chicken and tangy sauce on a bed of cauliflower rice.
Ingredients
Scale
- 2 large chicken breasts (about 1 lb)
- 1 tablespoon olive oil for cooking
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup enchilada sauce (to toss with shredded chicken)
- 1 medium head cauliflower (or 1 package pre-riced cauliflower)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1 avocado, sliced
- Fresh cilantro for garnish
- Sour cream or plain Greek yogurt, optional for serving
- Lime wedges, optional
Instructions
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix over both sides of the chicken breasts.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook 6–7 minutes per side until cooked through (internal temperature reaches 165°F).
- Remove chicken to a plate and let rest 3–5 minutes before shredding with two forks.
- Toss the shredded chicken in a bowl with 1/2 cup enchilada sauce.
- For whole cauliflower, chop into chunks and pulse in a food processor until it resembles rice grains.
- In a clean skillet, heat 1 tablespoon olive oil over medium heat. Add the riced cauliflower, 1/2 teaspoon garlic powder, salt, and pepper, and cook for 5–7 minutes until slightly golden.
- Assemble bowls by placing a scoop of cauliflower rice at the base, adding a portion of the sauced shredded chicken, and spooning 2 tablespoons of enchilada sauce over the chicken.
- Sprinkle shredded cheese over each bowl and broil for 2–3 minutes until cheese melts.
- Garnish with diced red onion, avocado, cilantro, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.
Notes
For quicker preparation, use pre-riced cauliflower. Leftovers are great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg