Keto Chicken Enchilada Bowls will make the whole family happy at dinner! We love doing Taco Tuesday or Enchilada Tuesdays ever since the LEGO Movie came out, and these bowls are a great way to mix up our favorite flavors! 

Low Carb Chicken Enchilada Bowls

Ingredients

1c. Shredded cheese

1 can green chiles

1 chicken breast cubed

¼ c. water

¼ c. onion, chopped

2 tbsp extra virgin olive oil to (sear the chicken)

¾ c. Enchilada sauce – you can make your own or buy it

Enchilada Sauce:

6oz tomato sauce (low sugar or make your own)

¼ teaspoon smoked paprika

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon chili powder

½ teaspoon oregano

½ teaspoon splenda use the sweetener of your choice

Toppings

I used sour cream and shredded cheese.

Other suggestions for toppings:

1 whole avocado sliced

½ c. jalapenos (I like fresh cut jalapenos but you can get canned ones)

Directions

In a skillet, pour in the oil and heat. Once the oil is hot, place chicken in the oil to sear it (lightly browned on both sides).

Pour in your enchilada sauce, onions, and green chiles. Reduce heat and simmer for 15-25 minutes or until the chicken is cooked all the way through and internal temp of 165°.

Remove the chicken and chop or shred it. Return it to the pot and let the chicken cook at a simmer for an additional 10 minutes on medium. Once the sauce has thickened, remove from heat and add your toppings.

TIPS

A way to ensure your chicken is cooked all the way through: I boil my chicken for 5 minutes first then sear it this makes sure the chicken is well on its way to being completely cooked all the way through when I begin to put this delicious meal together. I also cubed my chicken at this point; it made it easier towards the end of preparation as I didn’t have to remove the chicken from the sauce and then re-add it. If you are shredding your chicken, it is easier to wait until the chicken is cooked completely.

Serves 4

Weight Watchers tip: skip the oil and use fat-free shredded cheese to make this a zero point recipe.

Want more low carb without sacrificing flavor? Try our buffalo keto chicken skillet! Sheet pan dinners are easy- less dishes- and also lower carb! 

Yield: 4

Keto Chicken Enchilada Bowls

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Low Carb Keto Chicken Enchilada Bowls- low carb enchilada bowls, keto enchilada bowls - easy, light enchilada bowls for quick weeknight dinner

Ingredients

Enchilada Ingredients

• 1c. Shredded cheese
• 1 can green chiles
• 1 chicken breast cubed (per bowl, 4 total)
• ¼ c. water
• ¼ c. onion, chopped
• 2 tbsp extra virgin olive oil to sear the chicken
• ¾ c. Enchilada sauce - you can make your own or buy it

Enchilada Sauce

• 6oz tomato sauce (low sugar or make your own)
• ¼ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon swerve sweetener

Toppings

• sour cream
• shredded cheese
• 1 whole avocado sliced
• ½ c. jalapenos (I like fresh cut jalapenos but you can get canned ones)

Instructions

1. In a skillet, pour in the oil and heat. Once the oil is hot, place chicken in the oil to sear it (lightly browned on both sides).
2. Pour in your enchilada sauce, onions, and green chiles. Reduce heat and simmer for 15-25 minutes or until the chicken is cooked all the way through and internal temp of 165°.
3. Remove the chicken and chop or shred it.
4. Return it to the pot and let the chicken cook at a simmer for an additional 10 minutes on medium.
5. Once the sauce has thickened, remove from heat and add your toppings.

Notes

A way to ensure your chicken is cooked all the way through: I boil my chicken for 5 minutes first then sear it this makes sure the chicken is well on its way to being completely cooked all the way through when I begin to put this delicious meal together. I also cubed my chicken at this point; it made it easier towards the end of preparation as I didn’t have to remove the chicken from the sauce and then re-add it. If you are shredding your chicken, it is easier to wait until the chicken is cooked completely.

Weight Watchers tip: skip the oil and use fat-free shredded cheese to make this a zero point recipe.

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