Substances
- 2 tablespoons coconut oil (for searing fowl)
- 1 pound of boneless, skinless hen thighs
- 1 entire avocado, diced
- three/4 cup red enchilada sauce (recipe from Low Carb Maven)
- toppings (sense free to customize)
- 1 cup shredded cheese (I used mild cheddar)
- 1/4 cup water
- 1/four cup chopped onion
- 1- four oz.Can diced inexperienced chiles
- 1/four cup chopped pickled jalapenos
- half cup bitter cream
- 1 roma tomato, chopped
- Optional: serve over plain cauliflower rice (or mexican cauliflower rice) for a greater whole meal!
Instructions
- In a pot or dutch oven over medium heat soften the coconut oil. Once hot, sear chook thighs until gently brown.
- Pour in enchilada sauce and water then add onion and green chiles. Reduce warmth to a simmer and cowl. Cook chicken for 17-25 minutes or until fowl is gentle and fully cooked through to at least a hundred sixty five levels internal temperature.
- Careully get rid of the fowl and region onto a work surface. Chop or shred fowl (your desire) then add it lower back into the pot. Let the hen simmer exposed for an additional 10 mins to take in taste and permit the sauce to reduce a touch.
- To Serve, pinnacle with avocado, cheese, jalapeno, bitter cream, tomato, and some other preferred toppings. Feel unfastened to customise these to your preference. Serve by myself or over cauliflower rice if desired just make sure to update your private nutrition information as wanted.
Notes
- Please observe that I am no longer a certified nutritionist. Any nutritional facts this is mentioned or disclosed in this post ought to simplest be visible as my quality newbie estimates based on NET carbs. If vitamins is critical to you, I quite encourage you to confirm any data you see right here with your favorite vitamins calculator.
- Source : https://www.heyketomama.com/keto-chicken-enchilada-bowl/
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