Who doesn’t like an enchilada? By removing the carbs and serving the tasty ingredients in a bowl, now keto dieters can enjoy them too. When making this dish you can choose to add chicken or make them vegetarian. Either way, they’ll provide you with a filling meal for lunch or dinner.
To make these bowls of goodness, you first need to make the sauce and then cook the chicken and vegetables. Start by making the sauce and then set it aside. Next, if you’re going with chicken, cook the thighs in avocado oil in a pan. Once browned, add the sauce to the chicken along with onion and chiles. Once the chicken’s cooked, it should be removed and sliced before adding it back into the pan.
Now that the ingredients are cooked, it’s time to assemble the bowls. The great thing about this dish is you can customize it by using your favorite toppings. Being a Mexican dish, avocado, cheese, sour cream, tomato, and jalapeno works great, but you can add anything you like. Simply place the chicken mixture into a bowl (on top of cauliflower rice if you wish) and then top it with whatever you want. The bowls are now ready to devour!
Next time you need to put together a delicious meal quickly, give these instant pot enchilada bowls a try.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-enchilada-bowl/
2 tablespoon avocado oil
16 ounce boneless, skinless chicken thighs
1/4 cup water
1/4 cup onion, chopped
4 ounce canned diced green chiles
1 1/2 cup low carb tomato sauce
3/4 cup chicken broth
3 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon ground cinnamon
1 teaspoon apple cider vinegar
Black pepper to taste
1/4 teaspoon cayenne pepper
1 medium avocado
1 cup shredded Mexican blend cheese
2 medium jalapeno pepper
1/2 cup sour cream
Nutrition Summary: This makes a total of 4 servings of Keto Enchilada Bowl. Each serving comes out to be 595 calories, 48.4g fat, 10.6g net carbs, and 29.7g protein.
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