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Keto Enchilada Bowl

Keto Enchilada Bowl

Published on: March 12, 2019

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This is a simple meal that you can make in one pot for easy cleanup. For fans of Mexican food, keto chicken enchilada bowls will satisfy your cravings with barely any carbs involved. All you need is quality chicken, some Mexican spices, and 40 minutes of your time. Make them up to two days ahead and freeze any extras for later.

Keto Enchilada Bowl

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Serves: 4



  • 2 tbsp coconut oil
  • chicken drums or thighs, deboned, chopped
  • ¾ cup red enchilada sauce, no sugar-added
  • ¼ cup water
  • ¼ onion, diced
  • can diced green chilies
  • Salt and pepper, to taste


  • 1 avocado, peeled, pitted, chopped
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 1 tomato, chopped
  • ¼ cup pickled jalapenos



  • 1Heat coconut oil in a saucepot over medium-high heat.
  • 2Add chicken and cook until browned.
  • 3Pour in red sauce, water, and add onion and green chilies.
  • 4Season to taste and bring to a boil.
  • 5Reduce heat and simmer 20-25 minutes.
  • 6Remove chicken from the sauce and shred finely on a cutting board.
  • 7Place back in the saucepot and stir gently.
  • 8Serve in bowl. Top with cheddar cheese, sour cream, avocado, tomato, and pickled jalapeno.
  • 9Serve.


Preparation Alternatives

There’s more than one way to make enchilada bowls. Instead on the stove top, use this recipe to make them in a slow cooker or Instant Pot. Simply add all of the ingredients together and cook on low heat 4-8 hours. You can also use all or just some of the toppings in this recipe – it's really up to personal preference. Some like to add grilled vegetables (eggplant, mushrooms, zucchini, etc.), peppers, tofu, feta cheese, cilantro, lime juice, and red onion. Keep in mind that some of these may add a bit more carbs to this dish.