Ingredients
Scale
- 1 tbsp oil
- 1 cup chopped onion
- 2 bell peppers, chopped
- 1 lb chopped chicken breasts (raw) chopped
- 1 cup brown rice
- 2 cups chicken stock
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp ground pepper
- 3 cups chopped cauliflower florets
- ½ cup tomato sauce
- 2 tbsp chicken stock
- 1 tsp cumin
- 1 ½ tsp chili powder
- 2 tsp minced garlic
- ½ tsp onion powder
- ¼ tsp salt
- 3 cups chopped kale
- ½ cup shredded cheese (optional)
Instructions
- Place a pot (like a dutch oven) over medium heat and add oil.
- Place in onions and bell peppers and cook for about 7-10 minutes, stirring occasionally until softened. Remove the bell peppers and onion and set aside.
- Place the chicken in the pot and cook, stirring occasionally, for about 5 minutes.
- Return peppers and onions to pot and add rice, chicken stock, salt, garlic powder and pepper.
- Bring to a slight boil, then lower the heat to low.
- To make enchilada sauce combine tomato sauce, 2 tbsp chicken stock, cumin, chili powder, minced garlic, onion powder and ¼ tsp salt.
- Add chopped cauliflower and enchilada sauce to the pot and mix to combine, then cover.
- Cook covered for 35 min, checking halfway through to stir.
- Then remove the lid, add kale and cook for another 5 minutes uncovered.
- If using cheese, sprinkle it on top and either let sit to melt, or place under the broiler for 30 seconds – 1 minute to melt.