Keto Chicken Enchilada Bowls

Keto Chicken Enchilada Bowls

This Keto Chicken Enchilada Bowls Recipe is a delicious low carb and gluten free spin on traditional enchiladas. Seasoned chicken, sautéed with enchilada sauce, diced tomatoes and green chiles, then topped with a blend of mozzarella and cheddar cheese. Served with garlic lime sour cream, and garnished with fresh pico de gallo, cubed avocado, chopped cilantro and lime wedges. (More Keto Mexican Food Recipes)

Ingredients in Keto Enchiladas

Ingredients all laid out to make keto chicken enchilada bowls - chicken, enchilada sauce, avocado, cilantro, diced tomatoes, pic de Gallo, limes, sour cream

Ingredients Notes

  • Chicken: For this low-carb enchilada recipe, I used boneless, skinless chicken breasts, but you can also use chicken thighs, or a combination of both. For an even quicker version, you can use rotisserie chicken. (Try these Chicken Burrito Bowls)

  • Taco seasoning: You can use store-bought taco seasoning or make you own using my homemade Keto Taco Seasoning Recipe

  • Enchilada sauce: You can use store-bought enchilada sauce or homemade keto enchilada sauce. If using store-bought, just be sure to read the ingredient labels.(Try this Chicken Enchilada Soup)

  • Cheese: I used a combination of shredded mozzarella cheese and shredded cheddar cheese, but you can use any shredded cheese you prefer. Some of my favorites are Monterey Jack cheese, Colby jack, gouda, and cotija.

  • Sour Cream Sauce: For a nice refreshing topping, I like to make a sauce by combining sour cream, fresh lime juice, and a little garlic powder. It is the perfect complement to the enchilada sauce.

  • Garnishes: These gluten-free Chicken Enchilada Bowls are delicious garnished with fresh avocado, black olives, pico de Gallo and cilantro.

How to Make Keto Chicken Enchilada Bowls

Step by step photos showing how to make homemade enchilada bowls.

Step by Step Instructions

STEP 1: Heat the butter and olive oil in a large skillet over medium to medium-high heat high. Once the pan is hot and the butter is melted, add the chicken to the pan. Sprinkle the taco seasoning over the chicken, evenly coating each piece. Cook until the chicken is cooked all the way through, about 6 to 8 minutes.

STEP 2: Add the enchilada sauce and diced tomatoes and green chiles to the pan. Stir to combine and cook an additional 2 to 3 minutes or until hot. Sprinkle the cheese over top and heat until melted. 

STEP 3: In a small bowl, mix the sour cream, garlic powder and lime juice together. 

STEP 4: Divide the chicken mixture evenly between 4 bowls. To each bowl, drizzle over a little extra enchilada sauce, add a dollop of the sour cream sauce to the center of the bowl and top with pico de gallo, avocado, and cilantro. Serve with fresh lime wedges.

A serving bowl with bite sized pieces of chicken, enchilada sauce, cheese, avocado, cilantro and pico de Gallo.

Recipe Tips and Variations

  • Storage: Store leftover Keto Chicken Enchilada Bowls in the refrigerator for up to 4 days. I recommend storing the sauce and the garnishes on the side.

  • Reheating: Leftovers can be reheated on the stovetop, in the oven, or in the microwave.

  • Add more veggies: I like to load this up with veggies for some extra nutrition value. It is delicious with some sautéed peppers, mushroom, onions, and carrots added.

  • Make a casserole: To make this a keto chicken enchilada casserole, simply mix the chicken, taco seasoning, diced tomatoes and green chilies in a baking dish or casserole dish. Top with cheeses and bake at 350°F for 25 minutes. Top with garnishes before serving.

  • Low carb tortillas: This is delicious served with some fresh tortillas. Try this Low Carb Tortilla Recipe.

A serving bowl with bite sized pieces of chicken, enchilada sauce, cheese, avocado, cilantro and pico de Gallo.

Frequently Asked Questions

Can I use a different type of protein instead of chicken?

Yes, you can use any type of protein you prefer in this recipe. Some of my favorite options are ground beef, steak, pork, or shrimp.

Can I make these enchilada bowls ahead of time?

Yes, these enchilada bowls can be made ahead of time and stored in the refrigerator for up to 3 days. Simply store all the toppings and garnishes on the side. Heat, garnish, and enjoy!

Can I make these enchilada bowls dairy-free?

Yes, you can make these enchilada bowls dairy-free by using a dairy-free cheese alternative and a dairy-free sour cream alternative.

A serving bowl with bite sized pieces of chicken, enchilada sauce, cheese, avocado, cilantro and pico de Gallo.

What to Serve with Keto Chicken Enchilada Bowls

More Keto Mexican Recipes

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Print

A serving bowl with bite sized pieces of chicken, enchilada sauce, cheese, avocado, cilantro and pico de Gallo.

Keto Chicken Enchilada Bowls



  • Author:
    Kyndra Holley

  • Total Time:
    25 minutes

  • Yield:
    4 servings

  • Diet:
    Gluten Free

Description

This Keto Chicken Enchilada Bowls Recipe is a delicious low carb and gluten free spin on traditional enchiladas. Seasoned chicken, sautéed with enchilada sauce, diced tomatoes and green chiles, then topped with a blend of mozzarella and cheddar cheese. Served with garlic lime sour cream, and garnished with fresh pico de gallo, cubed avocado, chopped cilantro and lime wedges.


Ingredients


Units

  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 ½ pounds boneless skinless chicken breasts, cut into small bite-sized pieces
  • 4 tablespoons taco seasoning (get my recipe here)
  • 1 cup enchilada sauce, extra for serving
  • 110 ounce can diced tomatoes and green chiles, juices 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 pic 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 high. Once the pan is hot and the butter is melted, add the chicken to the pan. Sprinkle the taco seasoning over the chicken, evenly coating each piece. Cook until the chicken is cooked all the way through, about 6 to 8 minutes.
  2. Add the enchilada sauce and diced tomatoes and green chiles to the pan. Stir to combine and cook an additional 2 to 3 minutes or until hot. Sprinkle the cheese over top and heat until melted. 
  3. In a small bowl, mix the sour cream, garlic powder and lime juice together. 
  4. Divide the chicken mixture evenly between 4 bowls. To each bowl, drizzle over a little extra enchilada sauce, add a dollop of the sour cream sauce to the center of the bowl and top with pico de gallo, avocado, and cilantro. Serve with fresh lime wedges.

Notes

  • Net carbs: 3g per serving.
  • Storage: Store leftover Keto Chicken Enchilada Bowls in the refrigerator for up to 4 days. I recommend storing the sauce and the garnishes on the side. 
  • Reheating:Leftovers can be reheating in a pan on the stove, in the oven, or in the microwave.  Leftovers can be reheating in a pan on the stove, in the oven, or in the microwave. 
  • Add more veggies: I like to load this up with veggies for some extra nutrition value. It is delicious with some sautéed peppers, mushroom, onions, and carrots added. 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Chicken Recipes
  • Method: Saute
  • Cuisine: Mexican

Nutrition

  • Calories: 675
  • Fat: 8g
  • Carbohydrates: 8g
  • Fiber: 5g
  • Protein: 22g

Keywords: keto enchiladas, keto chicken enchiladas, enchilada bowl recipes, keto chicken enchilada bowls, mexican keto recipes, low carb Mexican food, gluten free enchiladas



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