Chicken Enchilada Cauliflower-Rice Bowls

Directions

1. 1
   Preheat a saut pan over medium heat, add oil, chicken, chilli powder, and enchilada sauce.
2. 2
   Place florets in bowl of food processor in batches. Process until evenly chopped but not completely pulverized. Or chop by hand with a sharp knife.
3. 3
   Cover the pan and cook for about 15 minutes, until the chicken is cooked
4. 4
   Heat a large skillet over medium high heat and 1 Tbsp oil.
5. 5
   through and tender.
6. 6
   Add the "riced" cauliflower to the hot skillet and sprinkle with sea salt, chili powder, and garlic powder.
7. 7
   Once the chicken is done, shred with two forks and mix it with the sauce in the pan.
8. 8
   Let the cauliflower rice saut in the pan for about 4 minutes stirring occasionally.
9. 9
   To assemble the bowls: Scoop some of the cauliflower rice into the bottom of each serving bowl.
10. 10
    Top with equal amounts of shredded chicken, beans, corn, tomatoes and cilantro.
11. 11
    Serve with fresh lime wedges.