Keto Chicken Enchilada Bowl

Keto Chicken Enchilada Bowl


  • 2 cups cooked chicken breast, shredded
  • 1 cup cauliflower rice
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/4 cup diced tomatoes
  • 1/4 cup enchilada sauce (check for low-carb or sugar-free options)
  • 1/2 cup shredded cheddar cheese (or any preferred cheese)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional toppings: sliced avocado, chopped cilantro, sour cream, lime wedges


  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat. Add the diced bell peppers and onions. Sauté until they start to soften, about 5 minutes.
  3. Add the cauliflower rice to the skillet and cook for another 5 minutes, or until the cauliflower is tender.
  4. Stir in the diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes to combine the flavors.
  5. Add the shredded chicken to the skillet and mix well. Pour the enchilada sauce over the chicken mixture and stir to coat evenly.
  6. Transfer the chicken enchilada mixture to an oven-safe baking dish. Sprinkle shredded cheese over the top.
  7. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven and let it cool slightly. Serve the Keto Chicken Enchilada Bowl with optional toppings like sliced avocado, chopped cilantro, sour cream, and lime wedges.

Enjoy your delicious and keto-friendly Chicken Enchilada Bowl!


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