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!
Keto Chicken Enchilada Bowl
Ingredients
- 2 tbsp Extra virgin olive oil for cooking chicken
- 1 lb boneless skinless chicken thighs
- 3/4 cup red enchilada sauce
- 1/4 cup water
- 1/4 cup chopped onion chopped
- 4 oz can diced green chiles
- 1 whole avocado diced
- 1 cup shredded cheese
- 1/4 cup pickled jalapenos chopped
- 1/2 cup sour cream
- 1 roma tomato chopped
Instructions
- In a pot or dutch oven over medium heat add in extra virgin olive oil. Once hot, sear chicken thighs until lightly brown.
- Pour in enchilada sauce and water then add onion and green chiles. 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.)
- Remove the chicken and place onto a cutting board. 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 flavor and allow the sauce to reduce a little.
- To Serve: top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Use lettuce or cauliflower rice as your base
Nutrition
Sodium: 950mgCalcium: 199mgVitamin C: 20mgVitamin A: 1078IUSugar: 5gFiber: 5gPotassium: 683mgCholesterol: 145mgCalories: 450kcalSaturated Fat: 10gFat: 31gProtein: 31gCarbohydrates: 13gIron: 2mg
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