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Who doesn’t love Mexican Food?! Okay, well I know of one person but I’m pretty sure he’s just confused. Mexican food has always been one of my favorite cuisines. Those cravings get even stronger with pregnancy, let me tell you. I’m due in just a few weeks (hooray!) so now my focus if shifting to meals that can be prepared a couple different easy ways and frozen.
Low carb meals can often be customized to meet your macro and flavor preferences. You can add more fat to this recipe by changing the amounts of ingredients such as cheese, avocado, or sour cream. If you had a fatty coffee this morning and don’t want to exceed your fat for the day, you might try swapping out the chicken thigh for a leaner chicken breast. Adjust for what works for you, and be sure to share your best ideas below!
KETO 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!
Author: Hey Keto Mama
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Yield: 4 servings
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
- In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
- Read full recipes here >> heyketomama.com/keto-chicken-enchilada-bowl/