Super-Delicious Breakfast Keto Chicken Enchilada Bowl
A low carb variant of a Mexican classic, this Keto Chicken Enchilada Bowl is insanely delicious, incredibly satisfying, is so simple that you can make it while asleep…
Mexican food is a favorite of many people. They are tasteful, delicious, and come with a certain flavor that you can’t get in your regular meals.
The Keto Chicken Enchilada Bowl can be made either in a slow cooker or right on the stove. If you have the time, just add the chicken, chilies, onions, and enchilada sauce together and let it cook slowly on a slow cooker, but if not, you can get it done in a jiffy on the stove. You can also make the chicken and sauce mixture in advance and store in the freezer for later use. Whenever you need it, all you have to do is retrieve from the freezer, thaw for a while and reheat with the vegetables, and you are done!
SEE ALSO: Keto Spinach Artichoke Chicken Recipes
The enchilada sauce is available at the groceries store, and you can also make it right in your kitchen.
Keto Chicken Enchilada Bowl
- 1 4 oz. can green chilies
- 1/4 cup onion
- 2-3 chicken breasts
- 3/4 cup red enchilada sauce
- 1 12oz. steam bag cauliflower rice
- 1/4 cup water
- Seasoning to taste
Preferred toppings: cheese, avocado, Roma tomatoes, jalapeno
- Over medium heat, cook the chicken breasts in a skillet until it turns light brown. You can cut the chicken breasts into 3 to 4 large chunks to reduce cook time.
- To the skillet, add enchilada sauce, water, onions, and chilies. Add some seasoning to taste. Cover the pan and reduce the heat to simmer.
- With the skillet covered, leave it on the stove to allow the chicken cook through, then shred the chicken.
- Return the shredded chicken to the sauce and allow to simmer for extra 10 minutes without covering the skillet, or until the chicken has soaked up most of the liquid.
- Dice your preferred toppings and prepare cauliflower rice following the instructions on the package.
- Serve cauliflower rice with a topping of chicken, avocado, cheese, or any other topping of choice.
Note that this nutritional information does not include inputs from toppings.
- Per 1/4 of recipe yield
- Calories: 120
- Protein: 18
- Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Sugar: 2
This easy-to-make meal is a makeover of a classic Mexican delight. It is low carb, and highly rich in protein. There are different brands of enchilada sauce, so the brand you purchase will affect the nutritional content of the meal. It doesn’t take a long time to cook and is so simple your kid could put it together under your supervision. The best part is that you can freeze it for later use.