Keto Chicken Enchilada Bowl


Keto Chicken Enchilada Bowl

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!
‏‏‎ ‎
Keyword keto
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 568kcal


  • 2 tbsp coconut oil for searing chicken
  • 1 lb of boneless, skinless chicken thighs
  • 1–4oz can diced green chilies
  • ¾ cup red enchilada sauce
  • ¼ cup water
  • ¼ cup chopped onion

Toppings (feel free to customize)

  • 1 whole avocado, diced
  • 1 cup shredded cheese I used mild cheddar
  • ½ cup sour cream
  • ¼ cup chopped pickled jalapenos
  • 1 roma tomato, chopped


  • In a pot or ditch 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 chilies. 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.
  • Carefully 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.


Nutrition Facts:
Fat: 40.21g
Protein: 38.38g
Net Carbs: 6.14g
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