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

Keto Chicken Enchilada Bowls- low carb, easy, comforting.

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 a 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:

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!

Keto Chicken Enchilada Bowls- Gluten free and low carb.

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Keto Chicken Enchilada Bowls

Stacey

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

4.85 from 13 votes

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Prep Time 4

Cook Time 8

Total Time 12

Course dinner, lunch

Cuisine enchiladas, Mexican, mexican keto

Servings

Calories 696 kcal

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 tablespoon sliced black olives
2 tablespoon canned sliced jalapeno peppers *optional
½ avocado sliced
2 tablespoon 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

*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

Serving: 1bowlCalories: 696kcalCarbohydrates: 11gProtein: 40gFat: 27gSaturated Fat: 11gSodium: 712mgFiber: 5gSugar: 3g

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

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