Keto Chicken Enchilada Bowl
A super easy and tasty Keto Enchilada Bowl with chicken, avocado, cauliflower and sauces.
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Wash the cauliflower, remove the large stem and cut into small pieces. Put in a medium pot with enough water and salt and boil for about ten minutes or until cauliflower is tender. Drain the water and reserve.
Peel and chop the avocado into pieces.
Wash the jalapenos, remove the seeds, cut them into slices. If you love spicy flavor, leave the seeds.
Prepare the sauce for the enchilada by mixing the spicy green enchilada sauce, sour cream and taco seasoning.
Combine all the ingredients in a salad bowl, mix well and serve. You can sprinkle a little more yellow cheese and sour cream as well as cheese if desired.
Calories: 217kcal | Carbohydrates: 15g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 217mg | Potassium: 823mg | Fiber: 7g | Sugar: 6g | Vitamin A: 428IU | Vitamin C: 92mg | Calcium: 58mg | Iron: 1mg