Keto One-Pot 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
- 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.