Description
Chicken Enchilada with Cauliflower Rice Bowls brings a delicious, healthy twist to a beloved classic. This vibrant dish features tender shredded chicken in zesty enchilada sauce, paired with nutritious cauliflower rice and topped with melted cheese and fresh cilantro. Perfect for busy weeknights or meal prep, these bowls are sure to satisfy everyone at the table while keeping your health goals on track.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cloves fresh garlic, minced
- 3 cups cauliflower rice
- 1 cup enchilada sauce
- ½ cup fresh cilantro, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- ½ cup sour cream or Greek yogurt
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. Cook in a skillet over medium heat for about 6 minutes per side until golden brown. Shred the chicken once cooked.
- In a bowl, mix shredded chicken with half of the enchilada sauce and chopped cilantro.
- Sauté cauliflower rice in a separate pan for about 5 minutes until tender; season with salt.
- In serving bowls, layer cauliflower rice first, then the chicken mixture and remaining enchilada sauce.
- Top each bowl with shredded cheese and bake for 10 minutes until cheese is melted. Serve with sour cream or Greek yogurt and extra cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 100mg