Chicken Enchilada Bowls with Cauliflower Rice

If you’re searching for an easy, family-approved dinner idea to add to your weekly meal plan, these Chicken Enchilada Bowls with Cauliflower Rice will quickly become your go-to recipe. They’re packed with flavor, loaded with nutrients, and so satisfying that everyone at the table will be asking for seconds.

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The best part? These bowls are completely customizable and perfect for “build-your-own” style dinners — a lifesaver for families with picky eaters or busy weeknights. Simply prepare the enchilada chicken, set out the toppings, and let everyone create their own perfect bowl. It’s fun, interactive, and guarantees happy plates all around!

A Family-Favorite That’s Easy and Affordable

Last week, I scored a great deal on chicken thighs at my local grocery store, so naturally, this meal made it onto our meal prep list. I’ve been focusing on creating budget-friendly recipes that don’t sacrifice flavor or nutrition — and this one checks every box.

Even though I splurged a little on my favorite Siete enchilada sauce, it was worth it for the rich, authentic flavor and convenience. Of course, if you’d like to save a few extra dollars (and maybe control the spice level a bit more), you can absolutely make your own homemade enchilada sauce in under 20 minutes.

Homemade Enchilada Sauce (Quick and Easy)

Here’s my favorite way to make a delicious enchilada sauce from scratch — no mystery ingredients, no preservatives, just pure, bold flavor:

Ingredients:

• 2 tablespoons avocado oil
• 2 tablespoons all-purpose or gluten-free flour
• 3 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• 2 tablespoons tomato paste
• 2 cups chicken broth
• ¼ teaspoon sea salt

Instructions:

1. Heat avocado oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute until golden and fragrant.
2. Reduce the heat to medium-low, then add chili powder, garlic powder, cumin, oregano, and tomato paste. Whisk continuously for another minute.
3. Gradually pour in the chicken broth, whisking constantly until smooth and lump-free.
4. Increase the heat slightly to bring it to a gentle simmer. Cook uncovered, stirring occasionally, until thickened — about 12–15 minutes.
5. Season with sea salt to taste, and let it cool before transferring to a jar. It will keep in the fridge for up to a week.

This sauce adds a rich, smoky depth to your Chicken Enchilada Bowls with Cauliflower Rice, and the flavor only gets better as it sits!

Why Cauliflower Rice Is the Perfect Base

Swapping traditional rice for cauliflower rice not only makes this meal lower in carbs, but it also adds a dose of fiber, vitamins, and antioxidants. Cauliflower is truly a super-veggie — mild in flavor, versatile, and packed with nutrients your body will love.

💪 Nutritional Benefits of Cauliflower:

• Rich in antioxidants
• Excellent source of fiber
• Helps support heart health and digestion
• Contains choline, which supports metabolism and brain function
• Naturally low in calories and carbs

Plus, cauliflower rice absorbs all the enchilada sauce and spices beautifully, making every bite flavorful and satisfying.

How to Make Cauliflower Rice

You can find pre-riced cauliflower in most grocery stores — either in the produce section or freezer aisle — but making your own at home is super easy too.

Here’s how:

1. Chop one large head of cauliflower into florets.
2. Place the florets in a food processor and pulse until they resemble small rice-sized pieces. Don’t overdo it, or it will turn mushy.
3. Heat a drizzle of avocado oil in a skillet and sauté the cauliflower rice for 6–8 minutes, stirring frequently, until tender.

Pro Tip: If you’re using frozen cauliflower rice, let it thaw before cooking so it doesn’t release too much water.

Meal Prep Friendly and Perfect for Busy Weeks

These Chicken Enchilada Bowls with Cauliflower Rice are ideal for meal prep. The chicken reheats perfectly, and the flavors deepen after a day or two.

Simply store leftovers in airtight glass containers for up to 4 days in the fridge. When ready to eat, warm them up and top with your favorite extras — diced avocado, shredded cheese, Greek yogurt, or fresh cilantro.

If you’re meal prepping for the week, you can even store the enchilada chicken and cauliflower rice separately to keep the textures perfect when reheating.

Topping Ideas for Maximum Flavor

Part of what makes these enchilada bowls so fun is the endless topping possibilities. Everyone can make their bowl just how they like it!

Here are a few delicious ideas to get you started:

• Diced avocado or guacamole
• Chopped tomatoes
• Sliced red onion or green onion
• Shredded cheddar or cotija cheese
• Fresh jalapeño slices
• Chopped cilantro
• A dollop of plain Greek yogurt or sour cream
• A squeeze of fresh lime juice

You can even add black beans, roasted corn, or shredded lettuce for extra texture and flavor.

Quick Cooking Method

The entire cooking process takes less than 30 minutes, making it perfect for busy nights. Once your ingredients are prepped, the rest comes together in one pot.

Here’s the basic method:

1. Heat oil in a large skillet or pan over medium heat.
2. Add the chopped chicken thighs and cook until browned on all sides.
3. Pour in your enchilada sauce and green salsa verde, cover, and simmer until the chicken is tender and easy to shred.
4. Once cooked, shred the chicken with two forks and stir it into the sauce.
5. Spoon it over your prepared cauliflower rice, then pile on the toppings and enjoy!

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