KETO CHICKEN ENCHILADA BOWL

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!

KETO CHICKEN ENCHILADA BOWL:

ingredients

• 2-3 chicken breasts (about one pound of chicken)
• 3/4 cups red enchilada sauce
• 1/4 cup water
• 1/4 cup onion
• 1 4 oz can green chiles
• 1 12oz steam bag cauliflower rice
• Preferred toppings- I used avocado, jalapeno, cheese, and roma tomatoes
• Seasoning, to taste

instructions

1. In skillet over medium heat cook chicken breasts until lightly brown
2. (I cut each breast into 3 or 4 large pieces to cook faster)
3. Add enchilada sauce, chiles, onions, water and reduce heat to simmer, covered
4. Cover and cook until chicken is cooked through and shred chicken
5. Add chicken back into sauce and continue simmering for additional 10 minutes uncovered or until most of liquid has been soaked up
6. Prepare cauliflower rice per bag instructions and dice preferred toppings
7. Top rice with chicken, cheese, avocado or preferred toppings

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