Hey, What’s Cookin’?
Mexican cuisine is a favorite of people everywhere. But if you are trying to eat clean, the flour and corn tortillas and beans can get in the way of your goals.
So how to enjoy a beloved dish like enchiladas? Well, you’ve got to move the preparation from authentic to accessible. And a great way to make enchiladas accessible is to serve the filling and toppings in a bowl–an enchilada bowl–rather than wrapped in a corn tortilla. And instead of having the enchilada bowl with a side of rice, enjoy it with a bowl of cauliflower rice. No, It’s not authentic, but it is very tasty and gives you the great flavors you’ve been yearning for without the unwanted carbs.
Why not give today’s recipe for a Chicken Enchilada Bowl a try and see if it doesn’t satisfy your craving!
Chicken Enchilada Bowl
Adapted from: various internet recipes
- 2 tbs coconut oil
- 1 lb of boneless, skinless chicken thighs (breasts or tenderloin strips can be substituted)
- 3/4 cup red enchilada sauce (organic is available!)
- 1/4 cup water
- 1/2 cup chopped onion
- 1 4 oz can diced green chiles
- 2 cloves garlic, minced
- 1 tsp smoked paprika (no substitution)
- 1 tsp dried oregano
- 4 cups packaged cauliflower rice, prepared and kept warm
- 2 whole avocados, sliced
- 2 tomatoes, seeded and coarsely chopped
- 1/4 cup jalapenos, seeded and chopped
- 1/4 cup green onion, chopped
- 1 cup crumbled cotija cheese (or aged cheddar cheese)
- 1/2 cup 2% Fage plain yogurt
- 1/4 cup chopped fresh cilantro
- Hot sauce
- Melt the coconut oil in a heavy dutch oven over medium heat. When the oil is hot, sear the chicken thighs until lightly brown.
- Pour in enchilada sauce & water. Then add onion, green chiles, garlic, paprika, and oregano. Reduce heat to a simmer and cover. Cook chicken for 20-25 minutes or until chicken is tender and fully cooked.
- While the chicken is cooking, you can prepare the cauliflower rice according to package directions.
- When the chicken is done, remove the pieces to a large cutting board. Shred chicken; then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes.
- To serve, place 1 cup cauliflower rice in each bowl, top with 1/4 of the chicken mixture. Then divide the toppings evenly among the 4 bowls. Sprinkle with cilantro and pass the hot sauce.
Notes: You can use shredded lettuce in addition to or in place of the cauliflower rice.
Photograph via Pinterest