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Keto Chicken Enchilada Bowls are quick and simple to prepare, super comforting, low carb meals.
I kept hearing about and seeing ads for those Panera grain bowls, and of course, via their subliminal mind control, I started craving one, lol.
So, the natural solution was to create a keto, grain-free version of my own.
Keto Chicken Enchilada Bowls was my quick to assemble solution.
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Wanting this to be a quick and easy recipe, I purchased some time-saving items at the store to make prep a breeze.
Time-Saving Tips
- I used simple to prepare frozen pre-riced cauliflower from the frozen food section at the grocery store to save preparation time.
- I also used organic pre-cooked grilled chicken breast strips from the deli section at the grocery store.
- This lower-carb, gluten-free, Hatch Red Enchilada Sauce is delicious, easy to find, and a real time saver as opposed to making homemade enchilada sauce.
The best part is always the toppings! You can adjust these or omit these to suit your taste.
The toppings I used are:
- Grated cheeses
- Sliced black olives
- sliced jalapenos
- avocado slices
- sour cream
I love how the cauliflower rice sops up the enchilada sauce and oh the deliciousness of melted cheeses with the creamy avocado and sour cream. Yes, this is a healthy fat meal!
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Printable Recipe Card Below:
Keto Chicken Enchilada Bowls
Ingredients
- ⅓ lb cooked chicken breast tenders grilled or baked
- 1 cup cooked cauliflower rice I used frozen cauliflower rice & cooked according to the package instructions
- ½ cup Hatch red enchilada sauce or homemade low carb enchilada sauce
- ⅔ cup grated cheese cheddar, jack, pepper jack or a combination
- 2 tbsp sliced black olives
- 2 tbsp canned sliced jalapeno peppers *optional
- ½ avocado sliced
- 2 tbsp sour cream
Instructions
- Preheat oven to 375℉ (190℃).
- Add cooked cauliflower rice to two oven-safe bowls. Divide grilled chicken tenders and distribute them to each bowl on top of the cauliflower rice.
- Pour ¼ cup of enchilada sauce over each chicken and cauliflower rice bowl. Sprinkle each with ⅓ cup grated cheeses. Add olive slices and optional jalapeno pepper slices.
- Place each bowl in the oven and bake for 8 to10 minutes or until cheese has melted.
- Remove bowls from the oven and garnish with sour cream and sliced avocado and serve.
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Notes
Nutrition
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- Low Carb Mexican Food Round-Up
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Kari - Get Inspired Everyday!
Wow these look incredible, perfect comfort food, and I love how easy they are to make!
Anne Lawton
This looks delicious and just perfect for a busy weeknight dinner!
linda spiker
Yum! And sounds easy!
Zuzana
Those were so good. The minute I saw them I had to have them.
Don Baiocchi
All these shortcuts are so smart. I never think to make something like this for myself because I assume I'd have to make all the components so they're paleo/gluten-free/keto, but you've made it so simple!
Erin
I love when meals come together in a bowl-- there's just something so much more satisfying about an enchilada this way!
Kelly
So easy to make and so many delicious flavors and textures in every bite!
ChihYu
So good! Love that I can enjoy a delicious enchilada bowl that's keto friendly!
Raia Todd
I love enchiladas! This is a great grain-free option!
[email protected]
So, the Applegate precooked chicken is good?! If so you just make my week!!
Heather Harris
I love enchiladas and I also love when people remind me that I can still have all my favorites and still be keto!
Tessa Simpson
LOVED this! Not sure why I never thought to do enchiladas bowl style...I've been doing them by making my own low carb tortillas...but this is SO much quicker!! Thanks!
Jean Choi
Yesss, I'm a firm believer that everything tastes better in bowl form and I'm so excited for this! Seriously looks amazing.
Stacey
I agree, Jean 🙂