Chicken
Enchilada Bowl
- ·
2 tablespoons coconut oil
- ·
1 pound
of boneless, skinless chicken breasts
- ·
3/4 cup green enchilada sauce
- ·
1/4 cup water
- ·
1/4 cup chopped onion
- ·
1- 4 oz can diced green
chiles
- ·
Cooked rice or cooked riced cauliflower
(optional)
toppings
(feel free to customize)
- ·
1 whole
avocado, diced
- ·
1 cup shredded cheese
- ·
1/4 cup chopped pickled jalapenos
- ·
1/2 cup sour cream
- ·
1 roma
tomato, chopped
In a pot or dutch oven, melt the coconut oil over medium
heat. Once hot, sear chicken until lightly brown.
Pour in enchilada sauce and water then add onion and
green chiles. Reduce heat to a simmer and cover. Cook chicken for 15-20 minutes
or until chicken is tender and fully cooked through.
Careully remove the chicken and place onto a work
surface. Chop or shred chicken, 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,
and tomato. (adapted from Hey Keto Mama) Serves 4.
