Enchilada Night

I love Mexican food!! I was born in El Paso, Texas which is a Mexican border town, so I grew up eating a lot of Mexican food. The one Mexican food I love are enchiladas and I have been experimenting with food bowls. So I came up with an chicken enchilada bowl. I also love shrimp cocktail so I also have a amazing Mexican shrimp cocktail.

Chicken Enchilada Bowl with Sour Cream Sauce

1 pound ground chicken

1 medium onion, finely chopped. I wouldn’t use frozen onions for this recipe.

1 19 oz. can red enchilada sauce or 2 15 oz. can. I always use Old El Paso products. I just really like them. You can use any brand you want.

1 small can green chilies

1/2 cup chicken broth. I just keep chicken and beef broth in my refrigerator because use it all the time.

1 cup riced cauliflower, I used fresh riced cauliflower from Wal-Mart but you can use frozen.

1/2 cup sour cream

1. Heat a good sized pan on medium heat with 1 tablespoon olive oil. When oil is hot put the onion in pan and cook until slightly softened.

2. Once onion is softened put ground chicken in pan and cook until it’s no longer pink. While chicken is cooking get a medium pot and a little olive oil and heat on medium. When pot is heated put the riced cauliflower in pot and cook until softened. No need to season now.

3. After chicken cooked pour in 3/4 cup of the enchilada sauce, the chicken broth and cooked riced cauliflower. Save the remainder of the sauce for later. Simmer the mixture for about 25-30 minutes until mixture has thickened slightly.

4. While chicken mixture is simmering get a small pot and pour remaining enchilada sauce in pot. Cook on medium until it’s heated through. Once heated through whisk in the sour cream until completely incorporated. Heat until it’s heated through.

Once everything is ready scoop the chicken mixture into a bowl and top it with cheese and the sour cream sauce. Just an FYI you will probably have left over sauce but have no fear I have another recipe it will be used in.

I absolutely love this dish. I am hoping to share more of my bowls on here!

Mexican Shrimp Cocktail

1 pound cooked medium sized shrimp

1 jar prepared tomato salsa of your choice

Juice of 1 lime

Place cooked shrimp in bowl with salsa and lime juice. Mix together and place in refrigerator for at least 1 hour. Serve in a bowl with the Chicken Enchilada Bowl as side dish. Also, the shrimp is good with saltine crackers. I just can’t eat the crackers.