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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! |

Who does not like Mexican Food?!

Okay, well I understand of one person but I’m quite sure he’s simply puzzled.

Mexican food has always been one of my favorite cuisines. Those cravings get back at stronger with pregnancy, let me tell you.

I’m due in just a couple of weeks (hooray!) so now my focus if moving to meals that can be prepared a couple various simple ways and frozen.

Keto Chicken Enchilada Bowl

I made this Keto Chicken Enchilada Bowl on the range top, but it can quickly 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.

The chicken and sauce mix can ALSO be prepared ahead of time and frozen so when it’s time to reheat (I would probably let it thaw and then heat in a pot on the stove top) you can just include a cleaner bag of cauliflower rice and your fresh toppings. Pretty basic!

Another option would be to make the cauliflower yourself. If you’re not knowledgeable about the dish, it’s pretty simple … just grated cauliflower that you can prepare yourself with a fresh head and a food processor. My brand-new preferred way to prepare it is discovered in my Keto Mexican Cauliflower Rice dish. Delicious!


You can also make your own enchilada sauce or purchase some in the shop. Here’s a. low carbohydrate enchilada sauce dish if you ‘d like to make your own.

Keto Chicken Enchilada Bowl.

This Keto Chicken Enchilada Bowl is a low carb twist on a Mexican favorite! It’s SO simple to make, totally filling and ridiculously delicious!

  • Prep Time: 20 minutes.
  • Cook Time: Thirty minutes.
  • Overall Time: 50 minutes.
  • Yield:. 4 portions.
  • 2 tablespoons coconut oil (for searing chicken).
  • 1 pound of boneless, skinless chicken thighs. 3/4 cup red enchilada sauce (. dish from Low Carbohydrate Maven.)
  • 1/4 cup water.
  • 1/4 cup sliced onion.
  • 1- 4 oz can diced green chiles.
  • Toppings (do not hesitate to tailor).
  • 1 whole avocado, diced.
  • 1 cup shredded cheese (I used mild cheddar).
  • 1/4 cup chopped marinaded jalapenos.
  • 1/2 cup sour cream.
  • 1 roma tomato, sliced.
  • Optional:. serve over plain cauliflower rice (or. mexican cauliflower rice.


In a pot or dutch oven over medium heat melt the coconut oil. As soon as hot, burn chicken thighs until gently brown.

Gather enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or up until chicken hurts and totally cooked through to a minimum of 165 degrees internal temperature.

Careully eliminate the chicken and place onto a work surface. Chop or shred chicken (your preference) then include it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to soak up taste and enable the sauce to decrease a little.

More Recipe Ideas & Resources

To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired garnishes. Feel totally free to personalize these to your choice. If wanted simply be sure to upgrade your personal nutrition info as needed, serve alone or over cauliflower rice.

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