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
How to Make Keto Chicken 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.
Recipe Tips and Variations
Frequently Asked Questions
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.
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!
Yes, you can make these enchilada bowls dairy-free by using a dairy-free cheese alternative and a dairy-free sour cream alternative.
What to Serve with Keto Chicken Enchilada Bowls
More Keto Mexican Recipes
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