Description
A delicious and healthy twist on traditional enchiladas, featuring seasoned chicken served over cauliflower rice, topped with cheese and fresh vegetables.
Ingredients
Scale
- 2 large chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup enchilada sauce
- 1 medium cauliflower head (or 1 package pre-riced cauliflower)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup enchilada sauce (homemade or store-bought)
- 1 cup shredded cheddar cheese
- ½ cup diced red onion
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Season the chicken with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side.
- Remove the chicken and shred it, then toss with enchilada sauce until coated.
- If using a whole cauliflower, chop and process it until rice-sized; cook in a skillet with olive oil, garlic powder, salt, and pepper until tender.
- To assemble, place cauliflower rice in bowls, top with shredded chicken, drizzle with enchilada sauce, and sprinkle cheese on top.
- Broil for 2-3 minutes until the cheese melts.
- Garnish with red onion, avocado, cilantro, and serve with lime wedges and sour cream if desired.
Notes
Use leftover rotisserie chicken for a quicker preparation. Customize by adding different proteins or toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg