Description

A wholesome, flavor-packed dinner your whole family will love! Tender chicken simmered in a rich enchilada sauce served over cauliflower rice — a satisfying, low-carb twist on a classic favorite. Perfect for meal prep, budget-friendly, and endlessly customizable with your favorite toppings.

Ingredients

For the Chicken Enchilada Mix:

2 tablespoons avocado or olive oil

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup red enchilada sauce (store-bought or homemade)

8 oz jar green salsa verde (tomatillo salsa)

½ teaspoon sea salt (or to taste)

¼ teaspoon black pepper

To Serve:

Cooked cauliflower rice or brown rice

1 large avocado, diced

2 Roma tomatoes, chopped

1 small red onion, thinly sliced

Optional Toppings:

Shredded or crumbled cheese (cheddar, cotija, or Monterey Jack)

Sliced jalapeño

Fresh cilantro

A dollop of plain Greek yogurt or sour cream

Lime wedges

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Instructions

Sear the Chicken
Heat oil in a large skillet or pot over medium heat. Add the chopped chicken thighs and season with salt and pepper. Cook for about 5–6 minutes, stirring occasionally, until golden brown on all sides.
Simmer with Sauce
Pour in the enchilada sauce and salsa verde. Stir to coat the chicken evenly. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the chicken is tender and cooked through.
Shred and Combine
Once cooked, use two forks to shred or separate the chicken into smaller pieces directly in the pan. Stir well so the meat is fully coated in sauce.
Prepare the Cauliflower Rice
While the chicken simmers, prepare your cauliflower rice. In a skillet, heat a drizzle of avocado oil over medium heat. Add the riced cauliflower and cook, stirring often, for 6–8 minutes until tender. Season lightly with salt and pepper.
Assemble the Bowls
Divide the cauliflower rice into serving bowls. Top with enchilada chicken, avocado, tomatoes, red onion, and your choice of toppings.
Serve and Enjoy
Finish with a sprinkle of cilantro, a squeeze of lime juice, and a spoonful of Greek yogurt or sour cream if desired.

Notes

Protein Swap: You can use chicken breasts, ground turkey, or even shredded rotisserie chicken for a faster version.
Spice Level: Adjust the chili powder or choose a mild enchilada sauce if you prefer less heat.
Add Veggies: Toss in bell peppers, corn, or black beans for extra volume and color.
Low-Carb Tip: Stick with cauliflower rice for a lighter, keto-friendly meal.

Prep Time: 15 min
Cook Time: 25 min