In a large skillet over medium heat, heat oil.
Sear all sides of the chicken breasts until lightly browned.
Add the enchilada sauce, chicken broth, green chilies, and red onions, to the saute pan with the chicken. Bring to a boil.
Turn down to a simmer on medium-low heat, and cover skillet with a lid.
Cook for 10 minutes until chicken is cooked through and tender.
Remove chicken and shred it. One trick is to put the chicken in a stand mixer with a paddle attachment, and mix to shred.
Add the shredded chicken back to the sauce in the skillet, and turn the heat to medium and cook down sauce for about 5 minutes.
Dice prefered toppings
Prepare cauliflower rice per the bag’s instructions.
Assemble the bowls: Place the cauliflower rice in the bottom, add a layer of enchilada chicken, and toppings of your choice.