Low Carb Air Fryer Enchilada Bowl
You have got to love the Air Fryer, especially for Keto recipes! Thinly sliced chicken breasts are roasted in the air fryer seasoned with Mexican spices like cumin, chili powder, smoked paprika, and garlic powder. Once roasted, they are sliced thin and topped on a bed of fluffy cauliflower rice. The entire bowl is topped with diced green bell peppers, cheese, and enchilada sauce and roasted in the air fryer until the cheese is crispy and golden. The final enchilada bowl is topped with an assortment of toppings like sliced black olives, sour cream, chopped cilantro, diced tomatoes, avocado, sliced jalapenos, and cotija cheese. This dish makes for an excellent weeknight meal for
How to Make It
Step 1
Season the chicken breast with kosher salt, cumin, chili powder, smoked paprika, and garlic powder. Place In the bottom of an air fryer basket and cook at 375 F for 7-8 minutes or until golden brown on the edges and cooked through. Remove the chicken and slice it into thin pieces.
Step 2
Add the cauliflower rice to a heatproof glass container along with diced green bell peppers or another dish that is about 7 ½” x 9 1/2” x 3”.
Step 3
Top it with the sliced chicken slices.
Step 4
Add the shredded cheese and then the enchilada sauce on top. Roast in the air fryer at 375 F for 10-12 minutes or until the bowl is heated through and the cheese is melted and browning on the edges.
Step 5
Top with sliced black olives, chopped cilantro, dollops of the sour cream, diced tomatoes, diced avocado, sliced jalapeno, and cotija cheese. Enjoy immediately!
Ingredients
- Chicken Breast – 1 pound
- Kosher Salt – ½ tsp
- Cumin, Ground – ¼ teaspoon
- Chili Powder – ¼ teaspoon
- Paprika – ⅛ teaspoon
- Garlic Powder – ¼ teaspoon
- Organic Cauliflower Rice – 2 cup
- Green Bell Pepper – ¼ cup
- Enchilada Sauce, Red, Homemade – 3 ounce
- Queso Chihuahua (Chihuahua Cheese) – 1 cup, shredded
- Black Olives – 1 tablespoon, sliced
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – ½ tablespoon
- Sour Cream – 2 tablespoon
- Roma Tomato – ½ medium – 2 3/5″ diameter
- Avocado – ½ each
- Jalapeno Peppers – ½ regular – approx 2″ long
- Queso Cotija – 1 teaspoon, grated