Keto Chicken Enchilada Bowl is loaded with chicken, vegetables, and the rich flavor of enchilada sauce that makes this dish ridiculously toothsome and irresistible. If your kids give you a hard time eating vegetables, add their veggies in the chicken enchilada and you will witness them falling in love with it!
First, make the enchilada sauce by adding all of its ingredients in a large frying pan. Keep stirring from time to time and simmer it on a medium heat. Keep simmering until the sauce reduces to 2 cups. Let it cool so that it thickens.
Then take a Dutch oven and add coconut oil to it. On medium heat, melt the fat. Then add chicken thighs to the hot coconut oil and sear them until light brown.
Add water and ¾ cup of thickened enchilada sauce. Mix them and add green chilis and onion. Lessen the heat, cover the Dutch oven, and simmer. Cook for 20-25 minutes until chicken thighs are tender and cooked thoroughly.
Take out the chicken from the sauce carefully. Place it on a clean working surface and shred it. Return the shredded chicken to the sauce. Simmer the chicken in the sauce for 10 minutes (do not cover the pot this time) and reduce the sauce a little.
Dish out the flavored chicken mixture and top it with Roma tomato, pickled jalapenos, avocado, Sour cream, and mild cheddar cheese. Add some other toppings if you want. Scrumptious Keto Chicken Enchilada Bowl is ready. Bon Appetit!