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!
Who doesn’t love Mexican Food?!
Okay, well I know of one person but I’m pretty sure he’s just confused.
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.
KETO CHICKEN ENCHILADA BOWL
The chicken and sauce mixture can ALSO be prepared ahead of time and frozen so when it’s time to reheat ( I would probably let it thaw and then heat in a pot on the stove top) you can just add a steamer bag of cauliflower rice and your fresh toppings. Pretty simple!
Ingredients:
- 2-3 chicken breasts (about one pound of chicken)
- 3/4 cups red enchilada sauce
- 1/4 cup water
- 1/4 cup onion
- 1 4 oz can green chiles
- 1 12oz steam bag cauliflower rice
- Preferred toppings- I used avocado, jalapeno, cheese, and roma tomatoes
- Seasoning, to taste
Instructions:
- In skillet over medium heat cook chicken breasts until lightly brown
- (I cut each breast into 3 or 4 large pieces to cook faster)
- Get full recipe==>>heyketomama.com