CHICKEN ENCHILADA CAULIFLOWER RICE BOWLS
Cilantro Lime Cauliflower Rice
1 medium head of cauliflower (approximately 4 cups), chopped into florets
1 1/2 teaspoons kosher salt
1/4 teaspoon garlic powder
Fresh lime juice
1 teaspoon chili powder
2 tablespoons cilantro, chopped
Red Chile Enchilada Chicken
4 boneless skinless chicken breasts
2 teaspoons chili powder
8 ounce package or can red enchilada sauce
Black beans, grilled corn, tomatoes, black olives, cilantro
Add the chicken, chili powder, and the red enchilada sauce to slow cooker.
Cover with lid and set to low, cooking until chicken is cooked through and tender (approximately 4 to 6 hours).
Once the chicken is cooked, shred with two forks and toss into the sauce.
Rinse the cauliflower and pat dry.
Using a large knife, cut cauliflower in half and cut out the core.
Cut the cauliflower into large florets then place in the bowl of food processor.
Pulse the cauliflower about 15 times until it is about the size of rice.
If you don't have a food processor grate the florets on the large holes of box grater.
Heat large skillet over medium high heat and spray generously with cooking spray.
Pour the cauliflower into hot skillet and add in the salt, chili powder, as well as the garlic powder.
Let the cauliflower rice saute in the pan for approximately 4 minutes, stirring occasionally.
Squeeze in the lime juice and stir in the chopped cilantro cooking for about another minute.
Scoop some of the cauliflower rice into a bowl.
Top the rice with the shredded chicken, black beans, grilled corn, tomatoes, olives, cilantro, and any other toppings you prefer.