Name: Keto Chicken Enchilada Bowls
Prep time: 4 min
Cook time: 8 min
Total time: 12 min
Yield: 2
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

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.

But, if you want to make your own low carb enchilada sauce, this low carb red enchilada sauce recipe is a good one.

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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5 from 11 votes

Keto Chicken Enchilada Bowls

Keto Chicken Enchilada Bowls are quick and simple to prepare, super comforting, low carb meal.

Course dinner, lunch

Cuisine enchiladas, Mexican, mexican keto

Keyword gluten free, keto chicken enchilada bowls, keto enchiladas, low carb

Prep Time 4 minutes

Cook Time 8 minutes

Total Time 12 minutes

Servings

Calories 696kcal

Author Stacey

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

US Customary – Metric

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.

Notes

*all nutritional data are estimates based on the products I used*

Yield: 2 servings (2 bowls), Serving Size: 1 bowl, Amounts Per Serving- Net Carbs: 6g

Nutrition

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

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Recipes You May Also Enjoy:

: Keto Chicken Enchiladas Verde

: Grilled Skirt Steak Tacos

: Mexican Chicken Bake Low Carb

: Low Carb Mexican Pizza

: Low Carb Mexican Food Round-Up

Comments

Kari - Get Inspired Everyday!
November 18, 2019 at 8:02 am

Wow these look incredible, perfect comfort food, and I love how easy they are to make!
Anne Lawton
November 17, 2019 at 1:38 pm

This looks delicious and just perfect for a busy weeknight dinner!
linda spiker
November 17, 2019 at 6:31 am
Yum! And sounds easy!
Zuzana
November 17, 2019 at 12:27 am

Those were so good. The minute I saw them I had to have them.
Don Baiocchi
November 15, 2019 at 9:31 am

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
November 14, 2019 at 11:11 am
I love when meals come together in a bowl– there’s just something so much more satisfying about an enchilada this way!
Kelly
November 13, 2019 at 2:23 pm

So easy to make and so many delicious flavors and textures in every bite!
ChihYu
November 13, 2019 at 11:55 am

So good! Love that I can enjoy a delicious enchilada bowl that’s keto friendly!
Raia Todd
November 13, 2019 at 10:30 am

I love enchiladas! This is a great grain-free option!
[email protected]
November 12, 2019 at 4:25 pm

So, the Applegate precooked chicken is good?! If so you just make my week!!
Heather Harris
November 12, 2019 at 4:23 pm

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
November 12, 2019 at 8:34 am

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
November 11, 2019 at 5:15 pm

Yesss, I’m a firm believer that everything tastes better in bowl form and I’m so excited for this! Seriously looks amazing.
- Stacey
  November 12, 2019 at 8:29 am
  I agree, Jean 🙂