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Keto Chicken Enchilada Bowls - Comforting, Low-Carb, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: Shredded rotisserie or poached chicken (about 4 cups)
  • Cauliflower rice: Fresh or frozen (about 6 cups)
  • Red enchilada sauce (low carb): Store-bought sugar-free or homemade (about 2 cups)
  • Cream cheese: Softened (4 ounces)
  • Shredded cheese: Mexican blend, Monterey Jack, or cheddar (1.5 to 2 cups)
  • Olive oil or avocado oil (2 tablespoons)
  • Onion: Diced (1 small)
  • Garlic: Minced (2 cloves)
  • Bell pepper: Diced (1, any color)
  • Green chiles: Diced, canned (optional, 1 small can)
  • Spices: Chili powder, cumin, smoked paprika, oregano, salt, black pepper
  • Fresh cilantro: Chopped
  • Lime: Cut into wedges
  • Avocado: Sliced or diced (optional)
  • Sour cream or Greek yogurt (full-fat): For topping
  • Jalapeño: Sliced (optional, for heat)

Method
 

  1. Prep the chicken: If using rotisserie, remove skin and bones, then shred. If cooking from scratch, poach chicken breasts in salted water until cooked through, cool, and shred.
  2. Sauté the veggies: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
  3. Warm the sauce: Pour in the enchilada sauce, green chiles (if using), and a pinch each of chili powder, cumin, smoked paprika, oregano, salt, and pepper. Simmer 2–3 minutes to bloom the spices.
  4. Make it creamy: Reduce heat to low. Whisk in the cream cheese until fully melted and the sauce is smooth and slightly thick.
  5. Add the chicken: Fold in the shredded chicken. Simmer 3–4 minutes, stirring, until the meat is coated and heated through. Taste and adjust seasoning.
  6. Cook the cauliflower rice: In a second skillet, heat remaining 1 tablespoon oil over medium-high. Add cauliflower rice, season with salt and pepper, and cook 5–7 minutes, stirring, until tender with a little bite and most moisture has evaporated.
  7. Cheesy finish: Sprinkle 1 to 1.5 cups shredded cheese over the chicken mixture. Cover the pan for 2–3 minutes to melt, or broil in an oven-safe skillet until bubbly.
  8. Assemble bowls: Spoon cauliflower rice into bowls. Top with a generous scoop of the cheesy chicken.
  9. Garnish: Add cilantro, avocado, jalapeño, a dollop of sour cream, and a squeeze of lime. Serve hot.