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Low carb enchilada bowls, perfect for a keto friendly diet. White bowls
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5 from 1 vote

Chicken Enchiladas Bowl Keto

A low carb alternative to chicken enchiladas. All the flavor without the carbs. This is a delicious bowl served with cauliflower rice and enchilada chicken. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken echiladas, enchilada bowl, keto, low carb
Servings: 4 servings
Calories: 424kcal
Author: Rachael

Ingredients

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

Topping

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

Nutrition

Calories: 424kcal | Carbohydrates: 20g | Protein: 43g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 120mg | Sodium: 1388mg | Potassium: 1202mg | Fiber: 8g | Sugar: 10g | Vitamin A: 880IU | Vitamin C: 56.9mg | Calcium: 111mg | Iron: 1.9mg