Chicken Enchilada Bowl with Mexican Cauliflower Rice

In a saucepan or dutch oven over medium-high heat 1/2 of the olive oil.

Mince the garlic and divide in half.

Add the chicken to pan and sear both sides until golden.

Roughly chop the onion and divide in half.

Dice 1/3 of the jalapenos, leave the rest aside for toppings.

Finely chop the green chili.

In a bowl combine the tomato passata and spice mix to make the enchilada sauce. Mix well.

Pour in enchilada sauce and half of the water to the pan with the chicken.

Add half of the onion, half the garlic and green chilies according to taste.

Reduce heat to a simmer and cover. Cook chicken for approximately 15-20 minutes or until chicken is tender and fully cooked through

In a large skillet, over medium heat, add remaining oil.

Using a grater, grate the cauliflower to make the cauliflower rice.

Add tomato paste, onion and jalapeno to skillet. Cook until the mixture begins to soften. Approximately 3-5 minutes.

Add remaining garlic to skillet and sir through for 30 seconds.

Add the cauliflower rice then season with salt and pepper.

Add the remaining 1/2 of the water and stir through until coated and red in color.

Continue cooking cauliflower until most moisture in the pan has evaporated. Approximately 10-12 minutes.

Grate the cheese. Slice the tomato. Slice the avocado.

Remove chicken from pan and place on chopping board.

Using forks, pull apart the chicken, or chop into bite-sized pieces with a knife.

Return the chicken to pan and mix through to coat in sauce.

Remove from heat and arrange chicken and cauliflower rice in a bowl to serve.

Top with avocado, cheese, jalapeno slices, tomato and sour cream.