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.
Mexican food has always been one of my favorite cuisines. Those cravings get even stronger with pregnancy, let me tell you.
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
I made this Keto Chicken Enchilada Bowl on the stove top, but it can easily be made in a slow cooker or an Instant Pot by adding the chicken, enchilada sauce, chiles and onions together and letting them cook on low heat all day.
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!
Another option would be to make the cauliflower yourself. If you’re not familiar with the dish, it’s pretty simple…just grated cauliflower that you can prepare yourself with a fresh head and a food processor. My new favorite way to prepare it is found in my Keto Mexican Cauliflower Rice recipe. Delicious!
Here’s a breakdown on the nutrition. The recipe has been updated, to make the complete recipe more clear.
For 1/4 of this recipe we’re looking at:
Calories: 568 Calories Total Carbs: 10.41g Fiber: 4.27g Net Carbs: 6.14g Protein: 38.38g Fat: 40.21g
Remember: every body is different and everyone’s specific macronutrient goals are different. Keto is a low carb, moderate protein, high fat diet, and often followers of the keto diet will strive to hit their goals throughout a day’s worth of eating, rather than trying to hit certain percentages for each meal.
Low carb meals can often be customized to meet your macro and flavor preferences. You can add more fat to this recipe by changing the amounts of ingredients such as cheese, avocado, or sour cream. If you had a fatty coffee this morning and don’t want to exceed your fat for the day, you might try swapping out the chicken thigh for a leaner chicken breast. Adjust for what works for you, and be sure to share your best ideas below!
In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
Careully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
Very good! I use either 3 lbs of boneless skinless chicken breast or thighs, and make a triple batch. The good thing about the breasts is that you can brown all at once. The thighs I usually have to do in 2 batches. I use El Pato Enchilada sauce(28oz),and just dump in the whole thing. No need for water or chicken broth imo. The carbs on the El Pato sauce is low at only 13 net carbs for the whole jar (39 total - 26 grams fiber = 13 net carbs). The first time wasn't spicy enough for me, so I threw in 4 chopped jalapeños and 6 chopped Serrano peppers along with the canned hatch chilis, and it's perfect. I serve it over cauliflower rice or regular cauliflower or broccoli, and with all the recommended toppings. Thanks for a go to keto recipe in my house! 👌
Thursday 22nd of April 2021
Looks delicious & would LOVE to make for dinner tonight; HOWEVER, can’t find the Instant Pot cooking directions.
Thank you, Cheryl 🤔
Thursday 26th of November 2020
I think my wife will love this recipe for you
Monday 2nd of November 2020
Very well explained and written. everything is so clear. Would start my keto plan on 15 November. Thanks for this article ❤
Thursday 9th of July 2020
This dish was absolutely delicious. Maybe would add a touch of salt depending on chicken stock. I did make my own enchilada sauce but really really flavorful. Loved it!
Welcome to Hey Keto Mama! I’m Sam, a lover of the kitchen and everything low carb. On my site you’ll find keto tips, tricks and resources as well as easy keto recipes to satisfy your cravings and keep you on track!