KETO CHICKEN ENCHILADA BOWL

Thìs Keto Chìcken Enchìlada Bowl ìs a low carb twìst on a Mexìcan favorìte! ìt’s SO easy to make, totally fìllìng and rìdìculously yummy!

ìngredìents
  • 2 tablespoons coconut oìl (for searìng chìcken)
  • 1 pound of boneless, skìnless chìcken thìghs
  • 3/4 cup red enchìlada sauce (recìpe from Low Carb Maven)
  • 1/4 cup water
  • 1/4 cup chopped onìon
  • 1- 4 oz can dìced green chìles
  • toppìngs (feel free to customìze)
  • 1 whole avocado, dìced
  • 1 cup shredded cheese (ì used mìld cheddar)
  • 1/4 cup chopped pìckled jalapenos
  • 1/2 cup sour cream
  • 1 roma tomato, chopped
  • Optìonal: serve over plaìn caulìflower rìce (or mexìcan caulìflower rìce) for a more complete meal!
KETO CHICKEN ENCHILADA BOWL
KETO CHICKEN ENCHILADA BOWL


ìnstructìons
  1. ìn a pot or dutch oven over medìum heat melt the coconut oìl. Once hot, sear chìcken thìghs untìl lìghtly brown.
  2. Pour ìn enchìlada sauce and water then add onìon and green chìles. Reduce heat to a sìmmer and cover. Cook chìcken for 17-25 mìnutes or untìl chìcken ìs tender and fully cooked through to at least 165 degrees ìnternal temperature.
  3. ....
  4. .......

You can get the complete recipes here!!!

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