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Plated meal

Chicken Enchilada Bowl with Mexican Cauliflower Rice

  • Gluten Free
  • Spicy
  • Keto
  • Mexican
  • Contains Dairy
  • Chicken

This chicken enchilada bowl with Mexican cauliflower rice is a low carb twist on a Mexican favorite! It’s SO easy to make, totally filling and ridiculously yummy.

  • 0.0 min

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

  • 0.5 min

    Mince the garlic and divide in half.

  • 2.5 min

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

  • 3.0 min

    Roughly chop the onion and divide in half.

  • 4.5 min

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

  • 5.5 min

    Finely chop the green chili.

  • 6.5 min

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

  • 7.5 min

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

  • 8.0 min

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

  • 8.5 min

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

  • 9.0 min

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

  • 9.5 min

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

  • 12.0 min

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

  • 16.0 min

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

  • 16.5 min

    Add the cauliflower rice then season with salt and pepper.

  • 17.0 min

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

  • 17.5 min

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

  • 18.0 min

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

  • 25.0 min

    Remove chicken from pan and place on chopping board.

  • 26.5 min

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

  • 28.5 min

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

  • 29.0 min

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

  • 30.0 min

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

  • Ingredients

    Boneless Chicken Thighs

    Chopped or shredded once cooked

    Brown Onion

    Diced Use 1/2 onion per person. 1/4 in the cauliflower rice and 1/4 with the chicken


    Grated to make the cauliflower rice



    Mexican Spice Mix

    Tomato Passata

    Pickled Jalapenos

    Tomato Paste

    Fresh Coriander


    Green Chillies

    Finely chopped Add according to taste


    Sliced Use 1/4 Avocado per person

    Cheddar Cheese


    Sour Cream

    Roma Tomatoes

    Sliced Use 1/4 of tomato per person


    Divided in half

    Olive Oil

    Use 2 tablespoons of oil per person

Reviews (3)

5 out of 5 stars
Portion Size
Ease of cooking

Very delicious meal! I had the meal for 1 and used the entire onion, as well as added a full red pepper to the chicken pan. No need to mix the sauce and mexican mix in a separate bowl, just mix it all together in the pan. The recipe also didn't include how much water so I just guessed. It turned out great! Would order again!

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4 out of 5 stars
Portion Size
Ease of cooking
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5 out of 5 stars
Portion Size
Ease of cooking

This is so convenient to make ahead lunches for work. Delicious and full of flavor.

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