This Keto Chicken Enchilada Bowl is a low-carb twist on a Mexican favorite! It’s SO easy to make, totally filling and ridiculously yummy!
YIELD: 4 SERVINGS
2 Tbsp coconut oil (for searing chicken)
1 lb of boneless, skinless chicken thighs
¾ cup red enchilada sauce (recipe from Low Carb Maven)
¼ cup water
¼ cup chopped onion
1–4 oz can diced green chilies
Toppings (feel free to customize)
1 whole avocado, diced
1 cup shredded cheese (I used mild cheddar)
¼ cup chopped pickled jalapeños
½ cup sour cream
1 Roma tomato, chopped
Optional: serve over plain cauliflower rice (or Mexican cauliflower rice) for a more complete meal!
01. In a pot or ditch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
02. Pour in enchilada sauce and water, then add onion and green chilies. Reduce heat to a simmer and cover. Cook chicken for 17–25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
03. Carefully remove the chicken and place it onto a work surface. Chop or shred chicken (your preference), then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb the flavor and allow the sauce to reduce a little.
04. To serve, top with avocado, cheese, jalapeño, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired. Just be sure to update your personal nutrition info as needed.
Fat 40.21 g
Net Carbs 6.14g
Protein 38.38 g