Description
This Chicken Enchilada Bowls with Cauliflower Rice is a flavorful, low-carb twist on the classic Mexican dish. Featuring tender, seasoned chicken thighs simmered in enchilada sauce and salsa verde, served atop nutritious cauliflower rice and topped with fresh avocado, tomatoes, onions, cheese, jalapeno, cilantro, and a dollop of Greek yogurt, this recipe creates a colorful and satisfying meal perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Protein and Sauce
- 2 tablespoons avocado or olive oil
- 1 1/2 lbs boneless, skinless chicken thighs, coarsely chopped
- 1 cup red enchilada sauce (Siete brand recommended)
- 8 oz jar green salsa verde (tomatillo salsa)
Base
- Cooked cauliflower rice or brown rice (about 3-4 cups cooked)
Toppings
- 1 large avocado, diced
- 2 Roma tomatoes, chopped
- 1 small red onion, thinly sliced
- Shredded or crumbled cheese of choice (about 1 cup)
- Chopped jalapeno (to taste)
- Freshly chopped cilantro (for garnish)
- A dollop of plain Greek yogurt (about 1/4 cup per serving)
Instructions
- Heat Oil and Cook Chicken: In a large skillet over medium heat, warm the avocado or olive oil. Add the coarsely chopped boneless, skinless chicken thighs and cook until browned on all sides, about 6-8 minutes.
- Add Sauces and Simmer: Pour in the red enchilada sauce and green salsa verde, stirring to coat the chicken evenly. Reduce heat to low, cover, and let simmer for 10-12 minutes until the chicken is fully cooked and tender.
- Prepare the Base: While the chicken cooks, prepare your cauliflower rice or brown rice if not already cooked. For cauliflower rice, you can sauté it lightly or steam for 5 minutes until tender.
- Assemble the Bowls: Divide the cooked cauliflower or brown rice among four bowls. Top each bowl with a generous portion of the cooked chicken mixture.
- Add Fresh Toppings: Garnish each bowl with diced avocado, chopped Roma tomatoes, thinly sliced red onions, shredded or crumbled cheese, and chopped jalapeno to taste.
- Finish and Serve: Sprinkle freshly chopped cilantro over the bowls and add a dollop of plain Greek yogurt on top for creaminess. Serve immediately and enjoy!
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier.
- For a dairy-free version, omit the cheese and Greek yogurt, or use plant-based alternatives.
- Adjust the spiciness by adding more or fewer jalapenos according to your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Brown rice adds more carbs; cauliflower rice keeps it low-carb and is a great keto-friendly substitute.
