Keto Enchilada Bowl | Mexican-themed bowls are my favorite

Mexican-themed bowls are my absolute favorite, which is why I love this one. Go ahead and personalize this by changing the veggies and seasonings.

Keto Chicken Enchilada Bowl

Makes 2 servings

2 uncooked chicken breasts
3/4 cups prepared red enchilada sauce
1 (4 ounce) can green chiles
1/4 cup chopped red onion
¼ cup Chicken Bone Broth
1 (12 ounce) bag cauliflower rice
Salt and pepper, to taste

Preferred topping, such as chopped cilantro, sliced avocado, “Perfect Guacamole,” shredded cheese, “Keto Salsa,” etc.

1. Place a sauté pan over medium heat. In the dry, hot pan, sear all sides of the chicken breasts until lightly brown.

2. Add the enchilada sauce, chiles, onions, and chicken broth to the sauté pan with the chicken. When the mixture begins to simmer, lower the heat to medium-low and cover the pan.

3. Cook until the chicken is tender, about 10 minutes. Turn off the heat and remove just the chicken.

4. Place the chicken in a large bowl. Shred the chicken using two forks.

5. Add the shredded chicken back to the sauce in the sauté pan, and turn the heat to medium. Allow the mixture to simmer for 10 minutes or until any liquid has disappeared. Remove from the heat and set aside.

6. Meanwhile, prepare the cauliflower rice per the bag’s instructions and dice your preferred toppings.

7. To assemble the bowls: Place the cauliflower rice in the bottom of a sealable food container. Layer with the chicken mixture. Top with toppings of your choice. Seal and place in the refrigerator for up to 3 days.

Resources:

* Hatch Mild Chipped Green Chiles

* Rosarita Keto-Friendly Red Enchilada Sauce

* Chicken Bone Broth

* Bentgo BPA-Free Lunch Salad Container Set

* The Keto Kit: A three book set to help you safely, comfortably, conveniently, and easily eat keto.

Get more info : Visit Here : https://theketokitonline.com