Keto Chicken Enchilada Bowl

Keto Chicken Enchilada Bowl
I made this Keto chicken Enchilada Bowl at the range top, but it could without problems be made in a sluggish cooker or an instant Pot through including the hen, enchilada sauce, chiles and onions together and letting them cook dinner on low heat all day.

The fowl and sauce combination also can be prepared beforehand of time and frozen so when it’s time to reheat ( i would in all likelihood let it thaw and then warmness in a pot on the range pinnacle) you could just add a steamer bag of cauliflower rice and your sparkling toppings. quite simple!


  • 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
  • 1- 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
  • Optional: serve over plain cauliflower rice (or mexican cauliflower rice) for a more complete meal!


  1. In a pot or dutch oven over medium heat melt the coconut oil. once warm, sear chicken thighs until gently brown.
  2. Pour in enchilada sauce and water then upload onion and inexperienced chiles. reduce warmth to a simmer and cover. cook dinner chook for 17-25 mins or until fowl is smooth and fully cooked thru to at least 165 degrees inner temperature.
  3. Careully take away the bird and place onto a work surface. Chop or shred chicken (your choice) then add it lower back into the pot. let the hen simmer exposed for an additional 10 mins to soak up flavor and permit the sauce to lessen a bit.
  4. To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other preferred toppings. experience free to personalize these in your desire. Serve by myself or over cauliflower rice if desired just make certain to update your non-public nutrients info as wanted.

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