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Keto Enchilada Bowls

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 1 lb chicken breasts
  • 15 oz red enchilada sauce (one can)
  • ¼ cup water
  • ¼ cup onion
  • 4 ounces chopped hatch green chilies
  • 10 ounces Rotel diced tomatoes and chilies
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 avocado
  • sour cream to serve
  • ½ cup shredded cheddar cheese (optional)

Instructions
 

  • Heat a pan over medium-high heat and cook the chicken until lightly brown. Remove from the heat and allow to rest while simmering.
  • Add the enchilada sauce, Rotel, chilies, onion and water. Reduce the heat to simmer and cover for 8 to 10 minutes or until onions have softened.
  • Add the chicken to the sauce. Add in salt, pepper, garlic powder. Stir and continue to simmer for an additional 10 minutes uncovered or until most of the liquid has reduced.
  • Garnish with sour cream, avocado and shredded cheese (optional)