KETO CHICKEN ENCHILADA BOWL

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!

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
• 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

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.

You can find complete recipes click here!

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