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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.

  • 20.0 min

    Slice the tomato.

  • 21.5 min

    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

    Cauliflower

    Grated to make the cauliflower rice

    Garlic

    Minced

    Mexican Spice Mix

    Tomato Passata

    Pickled Jalapenos

    Tomato Paste

    Fresh Coriander

    Chopped

    Green Chillies

    Finely chopped Add according to taste

    Avocado

    Sliced Use 1/4 Avocado per person

    Cheddar Cheese

    Grated

    Sour Cream

    Roma Tomatoes

    Sliced Use 1/4 of tomato per person

    Water

    Divided in half

    Olive Oil

    Use 2 tablespoons of oil per person

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