Name: Keto Chicken Enchilada Bowls
Prep time: 4 min
Cook time: 8 min
Total time: 12 min
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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Printable Recipe Card Below:

Keto Chicken Enchilada Bowls

Stacey

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

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 4 mins

Cook Time 8 mins

Total Time 12 mins

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 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.

*As an Amazon Associate I earn from qualifying purchases.

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

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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 🙂