Keto Chicken Enchilada Bowl

Keto Chicken Enchilada Bowl

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

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Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal


  • 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


  • 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


Calories: 450kcalCarbohydrates: 13gProtein: 31gFat: 31gSaturated Fat: 10gCholesterol: 145mgSodium: 950mgPotassium: 683mgFiber: 5gSugar: 5gVitamin A: 1078IUVitamin C: 20mgCalcium: 199mgIron: 2mg
Keyword chicken, keto
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