KETO CHICKEN ENCHILADA BOWL RECIPE
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!
I
made this Keto Chicken Enchilada Bowl on the stove top, but it can easily be
made in a slow cooker or an Instant Pot by adding the chicken, enchilada sauce,
chiles and onions together and letting them cook on low heat all day.
Prep
Time : 20 minutes
Cook
Time : 30 minutes
Total
Time : 50 minutes
Servings : 4
INGREDIENTS
·
2
tablespoons coconut oil (for searing chicken)
·
1
pound of boneless, skinless chicken thighs
·
3/4
cup red enchilada sauce (recipe from Low Carb Maven)
·
1/4
cup water
·
1/4
cup chopped onion
·
4
oz can diced green chiles
Toppings (feel free to
customize)
·
1
whole avocado, diced
·
1
cup shredded cheese (I used mild cheddar)
·
1/4
cup chopped pickled jalapenos
·
1/2
cup sour cream
·
1
roma tomato, chopped
INSTRUCTIONS
1.
In
a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken
thighs until lightly brown.
2.
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.
3.
Careully
remove the chicken and place 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 flavor and allow the sauce to reduce a
little.
4.
To
Serve, top with avocado, cheese, jalapeno, 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.
Optional:
serve over plain cauliflower rice (or mexican cauliflower rice) for a more
complete meal!
Recipe from heyketomama.com
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