Saturday, January 16, 2016

Keto Chicken Enchilada Bowl




Who doesn’t love Mexican Food?! Okay, well I know of one person but I’m pretty sure he’s just confused. Mexican food has always been one of my favorite cuisines. Those cravings get even stronger with pregnancy, let me tell you. I’m due in just a few weeks (hooray!) so now my focus if shifting to meals that can be prepared a couple different easy ways and frozen.





Keto Chicken Enchilada Bowl

Ingredients

  • 2 tablespoons coconut oil (for searing chicken)
  • 1 pound of boneless, skinless chicken thighs
  • 3/4 cup red enchilada sauce (recipe from Low Carb Maven)
  • 1/4 cup water
  • 1/4 cup chopped onion
  • 1- 4 oz can diced green chiles
Takes , serves 4.

Instructions

  1. In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
  2. Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.


Read Full Instructions: Keto Chicken Enchilada Bowl