Grilled Chicken Enchilada Bowl



  1. On an outdoor grill or a grill pan, over medium heat, grill chicken breasts until lightly brown (I cut each breast into 3 or 4 large pieces to cook faster)
  2. In a medium skillet, add enchilada sauce, chiles, onions, Bickford Flavors Garlic and Lemon Flavors/Extracts, Erie Bone Broth Chicken Broth and bring to a simmer. Cook for 10 minutes.
  3. Shred the grilled chicken and place in the enchilada sauce. Cover and cook until chicken is warmed through.
  4. Prepare cauliflower rice per bag instructions and dice preferred toppings
  5. Place a serving of cauliflower rice in a bowl, top with chicken and a bit of the enchilada pan sauce.
  6. Serve with lettuce, cheese, avocado, tomatoes, & jalapeno or any of your preferred toppings


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