Chicken Enchilada Bowl with Mexican Cauliflower Rice
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.
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Boneless Chicken Thighs
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Brown Onion
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Cauliflower
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Garlic
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Mexican Spice Mix
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Tomato Passata
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Pickled Jalapenos
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Tomato Paste
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Fresh Coriander
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Green Chillies
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Avocado
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Cheddar Cheese
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Sour Cream
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Roma Tomatoes
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Water
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Olive Oil
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Boneless Chicken Thighs |
Brown Onion |
Cauliflower |
Garlic |
Mexican Spice Mix |
Tomato Passata |
|
Pickled Jalapenos |
Tomato Paste |
Fresh Coriander |
Green Chillies |
Avocado |
Cheddar Cheese |
|
Sour Cream |
Roma Tomatoes |
Water |
Olive Oil |
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0.0 min
In a saucepan or dutch oven over medium-high heat 1/2 of the olive oil.
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0.5 min
Mince the garlic and divide in half.
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2.5 min
Add the chicken to pan and sear both sides until golden.
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3.0 min
Roughly chop the onion and divide in half.
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4.5 min
Dice 1/3 of the jalapenos, leave the rest aside for toppings.
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5.5 min
Finely chop the green chili.
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6.5 min
In a bowl combine the tomato passata and spice mix to make the enchilada sauce. Mix well.
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7.5 min
Pour in enchilada sauce and half of the water to the pan with the chicken.
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8.0 min
Add half of the onion, half the garlic and green chilies according to taste.
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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
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9.0 min
In a large skillet, over medium heat, add remaining oil.
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9.5 min
Using a grater, grate the cauliflower to make the cauliflower rice.
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12.0 min
Add tomato paste, onion and jalapeno to skillet. Cook until the mixture begins to soften. Approximately 3-5 minutes.
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16.0 min
Add remaining garlic to skillet and sir through for 30 seconds.
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16.5 min
Add the cauliflower rice then season with salt and pepper.
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17.0 min
Add the remaining 1/2 of the water and stir through until coated and red in color.
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17.5 min
Continue cooking cauliflower until most moisture in the pan has evaporated. Approximately 10-12 minutes.
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18.0 min
Grate the cheese. Slice the tomato. Slice the avocado.
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25.0 min
Remove chicken from pan and place on chopping board.
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26.5 min
Using forks, pull apart the chicken, or chop into bite-sized pieces with a knife.
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28.5 min
Return the chicken to pan and mix through to coat in sauce.
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29.0 min
Remove from heat and arrange chicken and cauliflower rice in a bowl to serve.
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30.0 min
Top with avocado, cheese, jalapeno slices, tomato and sour cream.
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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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Reviews (3)
lindsay Simmonds
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!
Sally Loubser Verified
Kiley Mercer Verified
This is so convenient to make ahead lunches for work. Delicious and full of flavor.