This Keto Chicken Enchilada Bowl is a twist on a traditional Mexican dish. Its low carb and ridiculously good!
Category
Keto
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
1 lb of boneless, skinless chicken thighs
2 Tbsp Elijah’s Xtreme Original Roasted Pepper Sauce
¾ cup red enchilada sauce
¼ cup water
¼ cup onion, chopped
1 4 oz can green chiles, diced
Directions
In a pot, over medium heat melt the coconut oil. Once melted, sear chicken thighs until lightly browned.
Pour in enchilada sauce, water and Elijah’s Xtreme Original Roasted Pepper Sauce. Then add onion and green chiles. Reduce heat to a simmer and cover.
Cook chicken until chicken is tender and has reached and internal temp of 165F, about 17-25 minutes.
Remove chicken and place on cutting board. Chop or shred the chicken and then put it back in the pot. Let the chicken simmer, uncovered, for about 10 minutes.
Serve in a bowl with toppings of choice and enjoy!