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The chicken and sauce mixture can ALSO be prepared ahead of time and frozen so when it’s time to reheat ( I would probably let it thaw and then heat in a pot on the stove top) you can just add a steamer bag of cauliflower rice and your fresh toppings. Pretty simple!
KETO CHICKEN ENCHILADA BOWL:
ingredients
- 2-3 chicken breasts (about one pound of chicken)
- 3/4 cups red enchilada sauce
- 1/4 cup water
- 1/4 cup onion
- 1 4 oz can green chiles
- 1 12oz steam bag cauliflower rice
- Preferred toppings- I used avocado, jalapeno, cheese, and roma tomatoes
- Seasoning, to taste
instructions
- In skillet over medium heat cook chicken breasts until lightly brown
- (I cut each breast into 3 or 4 large pieces to cook faster)
- Add enchilada sauce, chiles, onions, water and reduce heat to simmer, covered
- Cover and cook until chicken is cooked through and shred chicken
- Add chicken back into sauce and continue simmering for additional 10 minutes uncovered or until most of liquid has been soaked up
- Prepare cauliflower rice per bag instructions and dice preferred toppings
- Top rice with chicken, cheese, avocado or preferred toppings
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