Chicken Enchilada Bowl

Meal prepping lunches helps to keep me, and my husband, on track during the week and this was a delicious addition to our lunch menu! You can use the enchilada sauce recipe below or you can absolutely use store bought sauce.



Serves: 4

Prep time: 45-50 minutes

Nutrition (without added toppings): 201 calories, 9g fat, 3g net carbs (5g total), 26g protein

*Enchilada Sauce*

  • 1 cup chicken broth

  • 2 tsp tomato paste

  • 1 small bay leaf

  • 1/2 tbsp chili powder

  • 1 tsp paprika

  • 1/2 tsp ground cumin

  • 1/4 tsp dried oregano

  • 1/8 tsp garlic powder

  • 1/8 tsp salt

  • 1/8 tsp onion powder

  • 1/8 tsp chipotle chili powder

  • dash of ground cloves

  • dash of ground cinnamon

  • water to thin it out if necessary


  • 1 1/2 lbs boneless skinless chicken thighs

  • 1 tbsp ghee or avocado oil

  • 3/4 cup enchilada sauce

  • 1/4 cup water

  • 1/4 of a small onion, chopped

  • 4 oz can of diced green chilies

  • Optional toppings: cauliflower rice, regular rice, chopped romaine, chopped tomatoes, shredded cheese, chopped avocado, chopped jalapenos, sour cream, salsa


Add all of the ingredients for the enchilada sauce to a small saucepan and bring to a boil, stirring occasionally. Reduce to a simmer, and let simmer, uncovered for 5 minutes. Remove from heat and set aside.

Heat 1 tbsp ghee or avocado oil in a deep frying pan over medium high heat. Once hot, add your chicken thighs and cook for 5 minutes, flip and add the onions and cook for an additional 5 minutes. Pour in your enchilada sauce, water and green chilies and stir to combine. Bring to a boil, reduce temperature to a simmer and cover and cook for an additional 18-20 minutes.

Remove chicken from the pan, chop or shred is and place it back in the pan, making sure to stir it to evenly coat with sauce.

Place on top of a bed of chopped romaine, cauliflower rice or regular rice. Top with desired toppings and enjoy!