Who doesn’t like an enchilada? By removing the carbs and serving the tasty ingredients in a bowl, now keto dieters can enjoy them too. When making this dish you can choose to add chicken or make them vegetarian. Either way, they’ll provide you with a filling meal for lunch or dinner.
LOSE WEIGHT WITH A CUSTOM KETO DIET: CLICK HERE
Keto Enchilada Bowl
- Servings: 4
- Cook Time 50 minutes
Ingredients
Enchilada Bowl:
- 2 tablespoon avocado oil
- 16-ounce boneless, skinless chicken thighs
- 1/4 cup water
- 1/4 cup onion, chopped
- 4-ounce canned diced green chiles
Red Sauce:
- 1 1/2 cup low-carb tomato sauce
- 3/4 cup chicken broth
- 3 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/4 teaspoon ground cinnamon
- 1 teaspoon apple cider vinegar
- Black pepper to taste
- 1/4 teaspoon cayenne pepper
Toppings:
- 1 medium avocado
- 1 cup shredded Mexican blend cheese
- 2 medium jalapeno pepper
- 1/2 cup sour cream
LOSE WEIGHT WITH A CUSTOM KETO DIET: CLICK HERE
Instructions
- Measure out and prepare all of the ingredients. Make the enchilada sauce by adding olive oil in a saucepan over medium to low heat. When it gets hot, add in the seasonings for the sauce stirring to combine well and not burn. Whisk in the tomato sauce and chicken broth. Let this simmer for about 5 minutes, remove from heat, and add in the apple cider vinegar.
- In a large pot over medium to low heat, add avocado oil to a pan and add the chicken thighs.
- Add in the enchilada sauce, water, onion, and green chiles to the pot with the chicken. Stir to combine well. Cover and simmer for about 20 minutes or until chicken reaches 165F.
- Remove chicken thighs and set onto a cutting board. Shred the chicken with a fork.
- Add the shredded chicken back into the pot. Simmer for an additional 10 minutes.
- Serve the cooked chicken in a bowl and top with sliced avocados, Mexican cheese, sliced jalapeno peppers, and sour cream.
- Enjoy!
