Keto Chicken Enchilada Bowl
This Keto Chicken Enchilada Bowl is a delicious, low-carb twist on traditional enchiladas, packed with flavor and creamy goodness. Featuring tender chicken, zesty enchilada sauce, and a medley of toppings, it's a satisfying meal that fits perfectly into your ketogenic lifestyle.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups shredded cooked chicken
- 1 cup low-carb enchilada sauce
- 1 cup cauliflower rice
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 medium avocado, diced
- 1/2 cup sour cream
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. In a large mixing bowl, combine the shredded chicken and low-carb enchilada sauce until the chicken is well coated.
- 3. In a baking dish, layer the cauliflower rice evenly at the bottom, then add the chicken mixture on top.
- 4. Sprinkle the shredded cheese over the chicken mixture and bake for 15-20 minutes, or until the cheese is bubbly and golden.
- 5. Once baked, remove from the oven and top with diced avocado and sour cream before serving.
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