Victoria's Enchilada Chicken Bowl, BY JELES

Enchilada Ingredients:

2 tablespoons coconut oil

2 tsp Garlic (minced)

1 pound of boneless, skinless chicken

3/4 cup red enchilada sauce *(recipe below)

1/4 cup water

1/4 cup onion (chopped)

4 oz can diced green chiles toppings

1 whole avocado, diced

3/4 cup Mild Cheddar cheese (shredded)

1/2 cup of Monetary Cheese (shredded)

1/4 cup chopped pickled jalapenos

1/2 cup sour cream

1 Medium tomato (chopped)

*Enchilada Sauce

Ingredients:

1/3 cup of Salted Butter

3 teaspoons of Cumin, ground

2 teaspoons of Dried Oregano

2 teaspoons of Coriander, ground

2 teaspoons of Onion Powder

1/4 teaspoon of Cayenne, ground

1 1/2 tablespoons of Erythritol

12 ounces of Tomato Puree

1/2 teaspoon of Salt

1/2 teaspoon of Pepper

*Enchilada Sauce

Instructions:

Place the butter in a saucepan over medium heat

Add all ingredients EXCEPT the tomato puree and saute for a few minutes

Add the tomato puree and stir well

Simmer the sauce for 5 minutes

Add a little water if you like your sauce to be thinner and adjust the seasoning to your taste

NOTE: You can use it right away or make it ahead of time

Can be stored in the fridge up to 2 weeks

Enchilada Chicken Bowl

INSTRUCTIONS:

I use my Dutch oven You can use a pot

Over medium heat melt the coconut oil

Once hot, add garlic and sear chicken until lightly brown

Pour in enchilada sauce and water then add onion and green chiles Reduce heat to a simmer and cover

Cook chicken for 20-25 minutes (make sure chicken is fully cooked)

Remove the chicken and place on cutting board

Chop chicken or shredded then add it back into the pot

Let the chicken simmer for 1 minutes (uncovered) and allow the sauce to reduce a little bit

To Serve:

Top with avocado, cheese, jalapeno, sour cream, tomato

Serve alone or over cauliflower rice~ I've made this and added it to a bed of lettuce which is also AMAZING!

Enjoy!

Meal~ Dinner~ Chicken~ Enchilada~ Keto ~ Jeleszinhas recipes

Servings: 4~ Calories: 569 ~ Carb: 6.4