Extra Spicy Chicken Enchilada Bowls

When you knock out one of the four tastes, you’ve really got to get to work making sure the other three really knock it out of the ballpark.

The lack of sweetness in my life really isn’t that bad, since I’m not too keen on desserts or fruit. The problem I run into, though, is sweet-and-savory recipes. I love pad Thai, and barbecue, and ketchup—-all things that are both sweet and savory.

I’ve been really trying to eat more spicy foods to put that craving at ease. I’ve always had a flair for the dramatic, and extra spicy is my go-to. A hot sauce can never be too hot. I live and die by peppers.

When going for peppers, I usually incorporate Serrano or poblano. Those are hands down my two favorite peppers. I can dig on some chiles, too. Mainly those succulent Hatch green chiles from New Mexico—-but chipotle and ancho and guajillo all have my heart.

For this enchilada bowl, I went with green chiles (really mild on the spicy scale) and topped the bowls with fresh sliced jalapeños—seeds included. Woo! That will knock your socks off.

Of course, being a glutton for punishment, I drizzled Green Dragon hot sauce on top of my bowl. Extra, extra spicy. Just how I like it.

To season the chicken for these bowls, I used some leftover taco seasoning I had made last week. You can find the recipe here or just get the pre-packaged kind. The chicken came out smoky and spicy, and with all that good cumin flavor that Mexican food excels at.

I used cauliflower rice since I’m on this whole keto thing, but feel free to cook regular rice and then stir it into the pan when you’re finished cooking everything else. I’m starting to really get used to cauliflower rice. Now, if anyone has a replacement for tortilla chips, I’m dying to hear…

Top your bowls with cheese (I used pepper jack!), sour cream, and avocados. You get all the best things from an enchilada plate rolled into one!

Extra Spicy Chicken Enchilada Bowls

• Servings: 4
• Time: 20 mins
• Difficulty: Easy
• Print

Low-carb chicken enchilada bowls with red bell pepper, green chiles, jalapeno and chicken.

Ingredients

• 1 lb. chicken breast
• 2 tsp. taco seasoning
• 2 TBS. avocado or olive oil
• 1 (4 oz.) can chopped green chiles
• 1/2 red bell pepper, diced
• 1/2 yellow onion, diced
• 1 (10 oz.) can red enchilada sauce
• 2 cups riced cauliflower
• For topping: shredded pepper jack, sliced jalapenos, avocado, and sour cream

Directions

1. Heat one tablespoon olive oil in a large skillet over medium-high heat. Toss chicken with taco seasoning and add to skillet. Cook, about 3-4 minutes on each side, until chicken is no longer pink and juices run clear. Transfer to a plate to cool before chopping into bite-sized pieces.
2. Add remaining tablespoon oil in the same skillet and heat over medium-high heat. Add onion & bell pepper and cook, 4-5 minutes, until onion is translucent. Add green chiles and cook for 1 more minute.
3. Stir in riced cauliflower and cook until golden yellow, about 1-2 minutes. Stir in enchilada sauce and let mixture come to a simmer, about 3-4 minutes. Stir in chopped chicken and remove from heat.
4. Serve with shredded cheese, sliced jalapenos, avocado and sour cream. And hot sauce—if you dare.

Step-By-Step Instructions

Heat one tablespoon olive oil in a large skillet over medium-high heat. Toss chicken with taco seasoning and add to skillet. Cook, about 3-4 minutes on each side, until chicken is no longer pink and juices run clear. Transfer to a plate to cool before chopping into bite-sized pieces.

Add remaining tablespoon oil in the same skillet and heat over medium-high heat. Add onion & bell pepper and cook, 4-5 minutes, until onion is translucent. Add green chiles and cook for 1 more minute.

Stir in riced cauliflower and cook until golden yellow, about 1-2 minutes. Stir in enchilada sauce and let mixture come to a simmer, about 3-4 minutes. Stir in chopped chicken and remove from heat.

Serve with shredded cheese, sliced jalapenos, avocado and sour cream. And hot sauce—if you dare.