Enchilada Chicken Bowl

Melt in the mouth juicy tender shredded chicken in super simple spicy enchilada sauce serve on a bed of raw and cooked veggies! Sweet salsa and buttery avocado for mingling!

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Have I told you how much I love chicken…well I love it even more when its shredded like pulled pork, laced with enchilada sauce and served on a bed of raw and cooked veggies…

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Not forgetting the summer strawberry salsa and simple smashed avocado on top!

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I’m all over salsa’s on on savoury things this week…and avocado’s have me broke…can’t get enough of their buttery goodness!

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The chicken is finger licking good…of course thanks to the awesome super simple enchilada sauce. It’s as irresistible as chocolate to me…taking photos resulted in lots of nibbling and subsequent finger licking in order to avoid smearing my messy sauciness all over my camera. I never would have thought savoury food could become so tantalisingly good.

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I find myself salivating at the thought of what I have on the cards for dinner…this salad was devoured on multiple occasions over the paste few weeks. Each with a different salsa…strawberry won me over and so it was time to share.

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Serve the chicken and sautéed vegetables hot, warm or cold. The mixture of temperatures is nice though sitting in my hot kitchen, sunshine beaming in the sky lights I ended up digging in to this one after it had a little chilling time in the fridge.

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Could there possibly be a better chicken salad?!?

I’m loving all things Mexican food…check out my steak tacos that were up on Friday….meat, spice and all things nice. Something cool and creamy is on the cards for next week to cool things down a little…of the dessert kind of course!

Though a delicious follow up would be this lime-a-liscious pudding!!!

Just because the sun is shining doesn’t mean everything needs to go on the grill. Having this prepared in advance or making double and saving leftovers means no heat inducing cooking need be endured while the sun shines!

What’s your favourite savoury food to eat on warmer days? For a girl that HATES the cold, I have quite the problem with being over heated…it makes me so irritable! Cold food all the way!

Chicken Enchilada Bowl

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 20 – 25 minutes

Keywords: grill bake sauce salad entree gluten-free grain free low-carb paleo soy-free avocado chipotle chicken cauliflower


Ingredients (Serves 1 -2)

    Enchilada Sauce (Makes about 2.5 cups, 625ml)

    • 450ml passata
    • 125ml water
    • 80g tomato paste
    • 2 medium cloves garlic minced
    • 1.5- 2 tbsp chipotle paste – they sell it in Tesco with the speciality sauces, spices and dried mushrooms and what not
    • 1 1/2 tablespoons mild chili powder
    • 1 teaspoon cumin
    • 1 teaspoon oregano
    • 1 large/2 medium pitted Medjool dates
    • 1/2 teaspoon onion powder granules
    • 1/4-1/2 teaspoon salt + pepper

    Strawberry Salsa

    • 1/2 cup (90g) strawberries diced
    • 1 spring onion finely chopped
    • 1/2 tbsp lime juice
    • 1/2 tbsp fresh coriander finely chopped
    • 1/2 tsp – 1 tsp hot sauce
    • 1/2 tsp honey (optional, depending on sweetness of strawberries)
    • Pinch of Himilayan Black Pepper and Freshly ground black pepper to taste

    Salad Bowl

    • 1 large boneless skinless chicken breast (approx. 1/2 pound, 226g)
    • 1/2 cup (125ml) enchilada sauce (above)
    • Fresh chopped lettuce (I used Romaine)
    • Cauliflower Rice
    • Sauteed white onion, red and yellow pepper
    • Smashed Avocado with salt, pepper and lime juice to taste!


    For the Sauce

    Saute garlic in a drop of olive or coconut oil for a couple of minutes.

    Add all other ingredients, bring to the boil, cover and simmer for 15 -20 minutes. Blend until smooth, return to the heat and simmer to thicken further for 5-10 minutes until desired consistency! Store in the fridge in seal tight container for up to one week.

    For the Chicken

    Cover chicken with 1/2 cup (125ml) of enchilada sauce. Place in the fridge for up to two hours.

    Preheat oven to 180C (350F).

    Chop chicken in to 3-4 large pieces. Saute in pan with a drop of coconut or olive oil; 3-4 minutes on each side.

    Pour over the sauce and place in the oven to cook through for 8-10 minutes.

    Pull chicken apart with two forks like you would pulled pork. Scrape up any caramelised sauce from the pan and toss with the shredded chicken.

    For the salsa

    Mix together all ingredients. Place in the fridge until ready to serve. Make up to a day in advance if desired.

    For the Salad

    Layer up your bowl with cauliflower rice, lettuce, sauteed vegetables, topped with the chicken, salsa and smashed avocado.

    Dig in!

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