Description
This Keto Chicken Enchiladas Bowl is a low-carb, flavorful meal featuring tender shredded chicken simmered in a rich red enchilada sauce served over cauliflower rice. Topped with fresh avocado, cilantro, cheese, and salsa, it's a delicious and satisfying dish perfect for a quick weeknight dinner or meal prep.
Ingredients
Chicken and Sauce
- 1.5 lbs chicken breast (boneless, skinless)
- 1 tablespoon olive oil
- 1 1/2 cups red enchilada sauce
- 1/2 cup chicken broth
- 4 ounces green chilies
- 1/4 cup red onion, chopped
- Salt and pepper, to taste
Sides and Toppings
- 12 ounces cauliflower rice
- 2 tablespoons cilantro, chopped
- 1 avocado, sliced
- 4 tablespoons shredded cheese
- 2 tablespoons salsa
Instructions
- Heat the skillet: In a large skillet over medium heat, warm the olive oil until shimmering to prepare for searing the chicken.
- Sear the chicken: Add the chicken breasts to the skillet and sear each side until lightly browned, locking in the juices and flavor.
- Add sauce ingredients: Pour in the red enchilada sauce, chicken broth, green chilies, and chopped red onions. Stir gently and bring the mixture to a boil.
- Simmer covered: Reduce the heat to medium-low, cover the skillet with a lid, and let the chicken cook for 10 minutes until it is tender and cooked through.
- Shred the chicken: Remove the chicken breasts from the skillet. For quick shredding, place the chicken in a stand mixer fitted with a paddle attachment and mix until shredded.
- Combine shredded chicken with sauce: Return the shredded chicken to the skillet with the sauce. Cook over medium heat to reduce the sauce slightly for about 5 minutes.
- Prepare cauliflower rice: Cook the cauliflower rice according to the package instructions as your low-carb base.
- Assemble the bowls: Place the cauliflower rice in the bottom of serving bowls, top with the shredded enchilada chicken mixture, and garnish with chopped cilantro, sliced avocado, shredded cheese, and salsa as desired.
Notes
- To shred chicken faster, use a stand mixer with a paddle attachment.
- Adjust spice levels by adding more or fewer green chilies or salsa.
- Cauliflower rice can be found fresh or frozen; cooking time may vary accordingly.
- For extra flavor, feel free to add a squeeze of lime or a dollop of sour cream.
- This dish is meal-prep friendly and stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
