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Keto Chicken Enchilada Bowls

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These Keto Chicken Enchilada Bowls are packed with bold Tex-Mex flavors, tender seasoned chicken, melty cheese, and creamy toppings. A quick low-carb dinner perfect for busy weeknights.

Ingredients

  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken breasts, cut into small bite-sized pieces
  • 4 tablespoons taco seasoning
  • 1 cup enchilada sauce, plus extra for serving
  • 1 – 10 ounce can diced tomatoes and green chiles, drained
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ½ cup sour cream
  • 2 tablespoon fresh lime juice
  • ½ teaspoon garlic powder
  • ½ cup pico de gallo
  • 1 large avocado, cubed
  • Chopped fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the butter and olive oil in a large skillet over medium to medium-high heat. Once melted, add the chicken pieces and sprinkle evenly with taco seasoning. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked.
  2. Add the enchilada sauce and diced tomatoes with green chiles to the skillet. Stir well and cook for another 2 to 3 minutes until heated through. Sprinkle the mozzarella and cheddar cheese over the top and cook until melted.
  3. In a small bowl, whisk together the sour cream, lime juice, and garlic powder until smooth.
  4. Divide the chicken mixture evenly among 4 serving bowls. Drizzle with additional enchilada sauce if desired, add a dollop of the sour cream sauce, and top with pico de gallo, avocado, and fresh cilantro. Serve with lime wedges.

Notes

  • Use rotisserie chicken for an even quicker meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For extra heat, add sliced jalapeños or hot sauce.
  • Serve over cauliflower rice for a heartier keto-friendly bowl.

Nutrition

Find it online: https://yumfamilyrecipes.com/keto-chicken-enchilada-bowls/