Keto Chicken Enchilada Bowl

 

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
  Optional: serve over plain cauliflower rice (or mexican cauliflower rice) for a more complete meal!

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.
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See full recipe click >>>>> Keto Chicken Enchilada Bowl