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What's For Dinner? | Chicken Enchilada Bowl

I hope you are enjoying the chicken recopies this month as well as the fun chicken articles on raising them. One of the things I love about chicken is that it is so versatile in cooking as well as budget friendly. This next recipe is a fun and easy Mexican inspired dish.

Who doesn't love Mexican food?

Mexican food has always been one of my favorite cuisines, but when I started reducing my carbohydrate consumption, it was sad for me to learn how many carbs were in all my favorite foods.

This Keto Chicken Enchilada Bowl, that you can make on the stove top or slow cooker, may be just the answer to your cravings.

The chicken and sauce mixture could also be prepared ahead of time and frozen so when it's time to reheat, you can just add a steamer bag of cauliflower rice and your fresh toppings. Pretty simple right?

Another great option would be to make the cauliflower yourself. If you're not familiar with the dish, it's pretty simple... Just grate cauliflower that you can prepare yourself with a fresh head and a food processor (or grater box.

So without any further adieu, let's get into the recipe.


  • 2 Tablespoons of coconut oil (for searing the chicken)

  • 1 pound of boneless, skinless chicken thighs

  • 3/4 cup of red enchilada sauce

  • 1/4 cup of water (or chicken broth for more flavor)

  • 1/4 cup chopped onion

  • 1 4oz can of diced green chilies

For some fresh toppings try

  • 1 diced avocado

  • 1 cup shredded cheese (I like sharp cheddar)

  • 1/4 cup chopped pickled jalapenos

  • 1/2 cup of sour cream

  • 1 roma tomato, chopped

Serve with / over cauliflower rice or mexican cauliflower rice for a more complete meal


In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.

Pour in enchilada sauce and water then add onion and green chilies. 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.

Carefully remove the chicken and place onto a work surface. Chop or shred chicken (your preference) then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.

To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings. Feel free to customize these to your preference. Serve alone or over cauliflower rice if desired

Nutrition Information

Serving Size: 1/4 recipe

Calories: 568

Carbohydrates: 6.2 grams

Fat: 40.2 grams

Protein: 38.4 grams


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