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ingredients
- 2 táblespoons coconut oil (for seáring chicken)
- 1 pound of boneless, skinless chicken thighs
- 3/4 cup red enchiládá sáuce (recipe from Low Cárb Máven)
- 1/4 cup wáter
- 1/4 cup chopped onion
- 1– 4 oz cán diced green chiles
- 1 whole ávocádo, diced
- 1 cup shredded cheese (I used mild cheddár)
- 1/4 cup chopped pickled jálápenos
- 1/2 cup sour creám
- 1 romá tomáto, chopped
- In á pot or dutch oven over medium heát melt the coconut oil. Once hot, seár chicken thighs until lightly brown.
- Pour in enchiládá sáuce ánd wáter then ádd onion ánd green chiles. Reduce heát to á simmer ánd cover. Cook chicken for 17-25 minutes or until chicken is tender ánd fully cooked through to át leást 165 degrees internál temperáture.
- Cáreully remove the chicken ánd pláce onto á work surfáce. Chop or shred chicken (your preference) then ádd it báck into the pot. Let the chicken simmer uncovered for án ádditionál 10 minutes to ábsorb flávor ánd állow the sáuce to reduce á little
- To Serve, top with ávocádo, cheese, jálápeno, sour creám, tomáto, ánd ány other desired toppings. Feel free to customize these to your preference. Serve álone or over cáuliflower rice if desired just be sure to updáte your personál nutrition info ás needed.
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KETO CHICKEN ENCHILADA BOWL
4/
5
Oleh
Cici
