The chicken enchilada bowls are a simple meal that can be made in one pot (or skillet) for easy clean-up. It’s the flavor of chicken enchiladas half the time.
Chicken Enchiladas Bowl (Keto) Recipe by Eazy Peazy Mealz
This keto-friendly chicken recipe is a tasty, quick, fun take on the classic chicken recipe that is super enjoyable without loading your plate with unwanted carbs.
Make this recipe on a night when you are craving the fun flavors of chicken enchiladas, but you don’t want pesky cards, or to have to deal with the hassle of rolling up one tortilla after another.
You don’t have to give up your favorite foods like pizza, lasagna, and enchiladas while on the keto diet. You just have to adjust them.
Chicken Enchilada Bowls
These are a great meal for when you want a healthier dinner option than the traditional chicken recipe but don’t want to sacrifice that delicious chicken enchilada flavor.
This recipe will become a regular in your meal rotation, loaded with goodness and pure deliciousness. Another great meal rotation option is keto meatball skillet, zucchini lasagna, or chicken marsala. (If you’ve never made it yourself, you have to try it. It’s easier to make than you think.)
How Do I Make Chicken Enchiladas?
Whether you are making chicken keto enchilada bowls or traditional enchiladas, either way, it is a relatively easy dish to make.
However, what is great about my chicken enchilada keto bowls is that you can skip the hassle of filling each tortilla one by one.
Basic Steps for Chicken Enchilada Bowls:
- Combine enchilada sauce with other ingredients and cooked chicken in a pan. Bring to a boil and simmer.
- Shred chicken and return to pan to cook.
- Cook Cauliflower rice.
- Assemble bowls and add preferred toppings.
Chicken Enchilada Bowls are a hearty, family-friendly meal that is low carb with a lot of options for adding variation with toppings.
How Do You Make Easy Chicken Enchiladas?
Both Chicken Enchilada Keto Bowls and Chicken Enchiladas don’t have to be super time-consuming dishes.
My chicken enchilada bowl recipe is easy peasy. It is not hard at all. However, there are a few things you can do to even further minimize your prep time.
How To Make Easy Chicken Enchilada Bowls Even Easier:
- Buy pre-cooked chicken
- Use a canned enchilada sauce
- Get already made guacamole
- Purchase already shredded cheese
What Do I Need For This Recipe?
However, with these keto bowls you don’t have to worry about purchasing a bunch of tortillas, and the pesky carbs that go with it.
Ingredients Needed:
- Shredded chicken
- Red enchilada sauce
- Chicken bone broth
- Green chiles
- Red onion
- Olive oil
- Salt and pepper
- Cauliflower rice
Optional Toppings:
- Chopped cilantro
- Salsa
- Guacamole or sliced avocado
- Shredded cheese
Chicken Enchilada Bowls: A Great Alternative to Chicken Enchiladas!
If you think these enchiladas are an easy and quick mid-week meal, then you have got to try these Enchilada Keto Bowls. Do I dare say they are even easier?
This recipe is a healthier and just as delicious an option to your classic chicken dish. Great ingredients are used like guacamole, salsa, green chiles, chicken, and cauliflower rice.
Did I say cauliflower rice? Yes, I did. Cauliflower rice is a great alternative to traditional rice, allowing you to sneak in an extra serving of vegetables into your dish.
Try Chicken Enchilada Keto Bowls on a night that you want to make a fast, flavorful, healthier dish. And isn’t that almost every night?
Other recipes you might like to try: Saucy Stir Fry Chicken Recipe, Fried Chicken Keto Recipe, Keto Taco Bites Low Carb
Keto One-Pot Chicken Enchilada Bowl
Ingredients
- 1.5 lbs chicken breast boneless, skinless
- 1 tbsp olive oil
- 1 ½ cup red enchiladas sauce
- ½ cup chicken broth
- 4 ounces green chilies
- ¼ cup red onion chopped
- 12 ounces cauliflower rice
- Salt and pepper to taste
Topping
- 2 tbsp cilantro chopped
- 1 avocado sliced
- 4 tbsp Shredded cheese
- 2 tbsp Salsa
Instructions
- In a large skillet over medium heat, heat oil.
- Sear all sides of the chicken breasts until lightly browned.
- Add the enchilada sauce, chicken broth, green chilies, and red onions, to the saute pan with the chicken. Bring to a boil.
- Turn down to a simmer on medium-low heat, and cover skillet with a lid.
- Cook for 10 minutes until chicken is cooked through and tender.
- Remove chicken and shred it. One trick is to put the chicken in a stand mixer with a paddle attachment, and mix to shred.
- Add the shredded chicken back to the sauce in the skillet, and turn the heat to medium and cook down sauce for about 5 minutes.
- Dice prefered toppings
- Prepare cauliflower rice per the bag’s instructions.
- Assemble the bowls: Place the cauliflower rice in the bottom, add a layer of enchilada chicken, and toppings of your choice.
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