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Low Carb Chicken Enchilada Bowl - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 3 cups cook and shred Chicken, Boneless Breasts
  • 1 1/2 cups Red Enchilada Sauce
  • 1/2 cups Chicken Broth/Stock
  • 4 ounces Mild Green Chiles, Diced, Canned
  • 1/4 cups dice Onion, Red
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Serving Day Ingredients

  • 2 3/4 cups cook Cauliflower Crumbles
  • 2 tablespoons chop Cilantro, Fresh
  • 1 1/4 cups peel, pit, and slice Avocado
  • 4 tablespoons Cheddar Cheese, Shredded
  • 2 tablespoons Salsa

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 308 Calories
  • 8g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 132mg Cholesterol
  • 1319mg Sodium
  • 14g Total Carb
  • 4g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 45g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Eazy Peazy Mealz for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the chicken, enchilada sauce, broth, chiles, onion, salt and pepper among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place the enchilada mix in a pan over medium heat.
  3. Bring to a boil.
  4. Cover and simmer on medium-low for 10 minutes or until warmed through.
  5. Serve the enchilada mixture over the cauliflower crumbles.
  6. Top with cilantro, avocado, cheese and salsa.

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