This is another dish of Mexican gastronomy, it can be easily prepared in a pan, but also in a slow cooker or instant pot.
The chicken and sauce mixture can be pre-prepared and saved for later use.
You can make the enchilada sauce yourself or buy it from the grocery store.
More fat can be added to this recipe by modifying the amount of cheese, avocado, and cream.
- 2 tablespoons of coconut oil to brown the chicken.
- 1 pound boneless, skinless chicken thighs.
- 3/4 cup red enchilada sauce.
- 1/4 cup of water.
- 1/4 cup diced onion.
- 1 – 4 pcs of minced green chilies.
TOPPINGS (they are free to choose)
- 1 whole avocado, diced
- 1 cup of grated cheddar cheese.
- 1/4 cup minced pickled jalapeños.
- 1/2 cup of red cream.
- 1 chopped tomato
In a saucepan over medium heat, heat the coconut oil. Brown the chicken thighs until lightly browned.
Pour in the water and the enchilada sauce, the onion and the green chili. Reduce the heat to a simmer and cover the pot. Cook chicken for 17-25 minutes or until tender, at least 165 ° F.
Remove the chicken and place it on a surface or tray. Chop and shred the chicken and add it back to the pot.
Let the chicken simmer for 10 minutes to absorb the flavor and allow the sauce to reduce slightly.
To serve top with avocado, cheese, jalapeño, sour cream, tomato, and any other toppings you like.
Serving Size: 1/4 Yield of Recipe
Calories: 568 calories
Net carbs: 38.38g.