This Keto Chicken Enchilada bowl is a low-carb dish from a Mexican favorite! It’s SO easy to make, totally plentiful and ridiculously delicious!
Who does not love Mexican food?
Okay, well, I know a person, but I’m pretty sure he’s confused.
Mexican food has always been one of my favorite cuisines. Those cravings get even stronger with pregnancy, let me tell you.
I will arrive in a few weeks (hurray!) So now my focus is to switch to foods that can be prepared differently and easily and frozen.
2-3 chicken breasts (about one pound of chicken)
3/4 cups red enchilada sauce
1/4 cup of water
1/4 cup onion
1 4 oz can green chilies
1 12-ounce steam bag of rice with cauliflower
Favorite dressings- I used avocado, jalapeño, cheese and Roma tomatoes
Seasoning, to taste
In a skillet over medium heat, cook the chicken breasts until lightly browned.
(I cut each breast in 3 or 4 large pieces to cook faster)
Add sauce for enchiladas, chilies, onions, water and reduce heat to a simmer, covered
Cover and cook until the chicken is cooked and crumble the chicken
Add the chicken again to the sauce and continue to simmer for an additional 10 minutes without covering or until most of the liquid has been absorbed.
Prepare the cauliflower rice with instructions from the bag and cut the preferred ingredients
Superior rice with chicken, cheese, avocado or favorite toppings
Inspired By: https://www.heyketomama.com/