Healthy Recipes | Chicken Enchiladas Bowl (Keto)

Make Chicken Enchilada Keto Bowls on a night when you are craving the fun flavors of chicken enchiladas, but you don’t want to have to deal with the hassle of rolling up one tortilla after another. 

Chicken Enchilada Keto Bowls are a great meal for when you want a healthier dinner option to the traditional chicken enchilada recipe, but don’t want to sacrifice that delicious chicken enchilada flavor. This recipe will become a regular in you meal rotation, loaded with goodness and pure deliciousness. Another option in your meal rotation, is my chicken marsala. (If you’ve never made it yourself, you have to try it. It’s easier to make than you think.)

Chicken Enchilada Keto Bowls are a healthier and just as delicious option to your classic chicken enchilada dish. Great ingredients are used like guacamole, salsa, green chiles, chicken and cauliflower rice.

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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!

Chicken Enchiladas Bowl Keto

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 424kcal

Ingredients

• 1 4 ounces green chilies
• ¼ cup red onion chopped
• 12 ounces cauliflower rice
• Salt and pepper to taste
• 1.5 lbs chicken breast boneless, skinless
• 1 Tbs olive oil
• 1 1/2 cups red enchilada sauce
• 1/2 cup chicken broth

Topping:

• 4 Tbs Shredded cheese
• 2 Tbs Salsa
• 2 Tbs cilantro chopped
• 1 avocado sliced

Instructions:

1. First, In a large skillet over medium heat, heat oil.
2. Second, Sear all sides of the chicken breasts until lightly browned.
3. Next, Add the enchilada sauce, chicken broth, green chilies, and red onions, to the saute pan with the chicken. Bring to a boil.
4. Turn down to a simmer on medium-low heat, and cover skillet with a lid.
5. Cook for 10 minutes until chicken is cooked through and tender.
6. Remove chicken and shred it. One trick is to put the chicken in a stand mixer with a paddle attachment, and mix to shred.
7. 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.
8. Dice prefered toppings
9. Prepare cauliflower rice per the bag’s instructions.
10. 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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