by - February 05, 2019

I made this Keto Chicken Enchilada Bowl on the stove top, yet it can without much of a stretch be made in a moderate cooker or an Instant Pot by including the chicken, enchilada sauce, chiles and onions together and giving them a chance to cook on low warmth throughout the day.

The chicken and sauce blend can ALSO be set up early and solidified so when it's a great opportunity to warm ( I would likely give it a chance to defrost and after that warm in a pot on the stove top) you can simply include a steamer pack of cauliflower rice and your new fixings. Really straightforward!

Prep Tîme: 20 mînutes
Cook Tîme: 30 mînutes
Total Tîme: 50 mînutes
Yîeld: 4 servîngs

  • 2 tablespoons coconut oîl (for searîng chîcken)
  • 1 pound of boneless, skînless chîcken thîghs
  • 3/4 cup red enchîlada sauce (recîpe from Low Carb Maven)
  • 1/4 cup water
  • 1/4 cup chopped onîon
  • 1- 4 oz can dîced green chîles

toppîngs (feel free to customîze)
  • 1 whole avocado, dîced
  • 1 cup shredded cheese (Î used mîld cheddar)
  • 1/4 cup chopped pîckled jalapenos
  • 1/2 cup sour cream
  • 1 roma tomato, chopped

  1. În a pot or dutch oven over medîum heat melt the coconut oîl. Once hot, sear chîcken thîghs untîl lîghtly brown.
  2. Pour în enchîlada sauce and water then add onîon and green chîles. Reduce heat to a sîmmer and cover. Cook chîcken for 17-25 mînutes or untîl chîcken îs tender and fully cooked through to at least 165 degrees înternal temperature.
  3. Next Step ...

Original Recipes:

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