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This is a simple meal that you can make in one pot for easy cleanup. For fans of Mexican food, keto chicken enchilada bowls will satisfy your cravings with barely any carbs involved. All you need is quality chicken, some Mexican spices, and 40 minutes of your time. Make them up to two days ahead and freeze any extras for later.
Ingredients
Enchilada:
- 2 tbsp coconut oil
- chicken drums or thighs, deboned, chopped
- ¾ cup red enchilada sauce, no sugar added
- ¼ cup water
- ¼ onion, diced
- 4oz. can diced green chilies
- Salt and pepper, to taste
Toppings:
- 1 avocado, peeled, pitted, chopped
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 tomato, chopped
- ¼ cup pickled jalapeños
Instructions
- Heat coconut oil in a saucepot over medium-high heat.
- Add chicken and cook until browned.
- Pour in red sauce, water, and add onion and green chilies.
- Season to taste and bring to a boil.
- Reduce heat and simmer 20-25 minutes.
- Remove chicken from the sauce and shred finely on a cutting board.
- Place back in the saucepot and stir gently.
- Transfer to a bowl. Top with cheddar cheese, sour cream, avocado, tomato, and pickled jalapeño.
- Serve.
Tips & Tricks
Preparation alternatives
There’s more than one way to make enchilada bowls. Instead on the stove top, use this recipe to make them in a slow cooker or Instant Pot. Simply add all of the ingredients together and cook on low heat 4-8 hours. You can also use all or just some of the toppings in this recipe – it’s really up to personal preference. Some like to add grilled vegetables (eggplant, mushrooms, zucchini, etc.), peppers, tofu, feta cheese, cilantro, lime juice, and red onion. Keep in mind that some of these may add a bit more carbs to this dish.
