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Chicken Enchilada Bowls with Cauliflower Rice
Flavor EXPLOSION happening over here! 💥
If you’re looking for a simple recipe to add to your dinner menus this week, we’ve got you covered!
The entire family DEVOURED these bowls! I love meals like this where we can just set out the toppings and it’s “build-your-own style” because all of our teenagers seem to really like creating their own bowls and everyone is happy because they’re in control.
So, make this enchilada chicken and top with whatever needs using up in your fridge! Your family will absolutely love it!
These bowls are EXCELLENT for meal prep too, so consider doubling up the recipe to make a few extra lunches to-go.
Chicken thighs were majorly ON SALE at my local grocer last week so you know that’s what we’re meal prepping this week! I’m REALLY trying to create meals that are more affordable to stretch the family budget while also eating delicious and nutritious meals.
Overall this meal was relatively budget-friendly, although I did splurge on the Siete brand enchilada sauce because I love it and it’s a time saver. If you’d like to make your own homemade enchilada sauce, here’s my favorite easy recipe:
Rachel’s Easy Homemade Enchilada Sauce:
Enchilada Sauce Ingredients:
- 2 Tbsps avocado oil
- 2 Tbsps all-purpose gluten-free flour
- 3 Tbsps chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp oregano (dried)
- 2 Tbsps tomato paste
- 2 cups chicken broth
- 1/4 tsp sea salt
Enchilada Sauce Instructions:
- In a saucepan over medium heat, drizzle in the avocado oil. Then add your flour and cook, whisking constantly for one minute. Reduce the heat to medium-low.
- Add in the chili powder, garlic powder, cumin, oregano, and tomato paste. Cook, whisking continuously for one minute.
- Gradually pour in the broth, whisking constantly until no lumps remain. Increase the heat to medium and bring to a simmer. Lower the heat to medium-low and whisk uncovered occasionally until thickened, about 12 to 15 minutes. Remove from heat and add salt to taste. Once cool, store in a jar (refrigerate) until ready to use. Enjoy!
➡️ For Meal Prep:
Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavor only gets better the next day! I would recommend storing this dish in the fridge for 3-4 days max.
➡️ Rachel’s tips:
You can use pre-cut cauliflower rice to make this even quicker! This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.
My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.
If you’re using frozen cauliflower rice, allow it to mostly thaw first.
1 head of cauliflower is equal to about 4 cups of cauliflower rice.
OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.
Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
Cook your cauliflower rice in a skillet with a touch of avocado oil stirring frequently until the cauliflower rice is just tender, around 6-8 minutes.
💡 Cauliflower has a lot going for it. Not only is it one of the most versatile veggies, but it also contains some of every vitamin you need, as well as a healthy dose of fiber.
💦 Not bad for a veggie that’s 92% water!
💪🏾 Cauliflower is rich in antioxidants and low in carbs and calories .. PLUS it has protective qualities to guard against cancer and heart disease! It’s also a good source of choline, which helps your metabolism, cell health, and supports many processes in your body.
✅ Because of its mild taste, it can be added to a number of recipes to replace less nutrient-dense, higher-carb ingredients.
👩🏾🍳 It can be used a ton of different ways in your meals – steamed or roasted, turned into “rice,” mashed like potato, or even shredded and used in bread and pizza crust!
REFERENCE:
4 servings
Enchilada Bowl Ingredients:
- 2 Tbsps avocado or olive oil
- 1-1/2 lbs boneless, skinless chicken thighs, coarsely chopped
- 1 cup red enchilada sauce (I love Siete brand)
- 8 oz jar green salsa verde (tomatillo salsa)
To make the bowls:
- cooked cauliflower rice or brown rice
- 1 large avocado, diced
- 2 Roma tomatoes, chopped
- 1 small red onion, thinly sliced
Optional topping ideas:
- shredded or crumbled cheese of choice
- chopped jalapeno
- freshly chopped cilantro
- a dollop of plain Greek yogurt
Instructions:
Heat your oil in a large rimmed pot over medium heat. Add in the chicken pieces and sear until it starts to brown.
Add in your enchilada sauce and the green salsa verde. Reduce the heat to a simmer, cover, and cook for around 20 minutes, or until the chicken is cooked through and falling apart.
Once your chicken is ready, use 2 forks to carefully separate it into smaller bite-sized pieces.
Serve your enchilada chicken over cauliflower rice or brown rice with toppings of choice as shown.
Enjoy!
💚Rachel
Ingredients
- 2 Tbsps avocado or olive oil
- 1-1/2 lbs boneless, skinless chicken thighs, coarsely chopped
- 1 cup red enchilada sauce (I love Siete brand)
- 8 oz jar green salsa verde (tomatillo salsa)
To make the bowls:
- cooked cauliflower rice or brown rice
- 1 large avocado, diced
- 2 Roma tomatoes, chopped
- 1 small red onion, thinly sliced
Optional topping ideas:
- shredded or crumbled cheese of choice
- chopped jalapeno
- freshly chopped cilantro
- a dollop of plain Greek yogurt
Instructions
- Heat your oil in a large rimmed pot over medium heat. Add in the chicken pieces and sear until it starts to brown.
- Add in your enchilada sauce and the green salsa verde. Reduce the heat to a simmer, cover, and cook for around 20 minutes, or until the chicken is cooked through and falling apart.
- Once your chicken is ready, use 2 forks to carefully separate it into smaller bite-sized pieces.
- Serve your enchilada chicken over cauliflower rice or brown rice with toppings of choice as shown.
- Enjoy!
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