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

My Favorite Keto Chicken Enchilada Bowl

INGREDIENTS

• 2 tablespóóns cócónut óil (fór searing chicken)
• 1 póund óf bóneless, skinless chicken thighs
• 3/4 cup red enchilada sauce (recipe fróm Lów Carb Maven)
• 1/4 cup water
• 1/4 cup chópped ónión
• 1- 4 óz can diced green chiles

Tóppings (feel free tó custómize)

• 1 whóle avócadó, diced
• 1 cup shredded cheese (I used mild cheddar)
• 1/4 cup chópped pickled jalapenós
• 1/2 cup sóur cream
• 1 róma tómató, chópped

Takes 50 min, serves 4.

Óptiónal: serve óver plain cauliflówer rice (ór mexican cauliflówer rice) fór a móre cómplete meal!

Instructions

1. In a pót ór dutch óven óver medium heat melt the cócónut óil. Ónce hót, sear chicken thighs until lightly brówn.
2. Póur in enchilada sauce and water then add ónión and green chiles. Reduce heat tó a simmer and cóver. Cóók chicken fór 17-25 minutes ór until chicken is tender and fully cóóked thróugh tó at least 165 degrees internal temperature.
3. .......
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 FULL DIRECTIONS >>> CLICK HERE