- 2 tablespoons coconut oil (for searing chicken)
- 1 pound of boneless, skinless chicken thighs
- 3/4 cup red enchilada sauce
- 1/4 cup water
- 1/4 cup chopped onion
- 1– 4 oz can diced green chiles
Toppings
- 1 whole avocado, diced
- 1 cup shredded cheese (I used mild cheddar)
- 1/4 cup chopped pickled jalapenos
- 1/2 cup sour cream
- 1 roma tomato, chopped
- In a pot or dutch oven over medium heat melt the coconut oil
- Once hot, sear chicken thighs until lightly brown
- Pour in enchilada sauce and water then add onion and green chiles
- Reduce heat to a simmer and cover
- Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature
- Careully remove the chicken and place onto a work surface
- Chop or shred chicken (your preference) then add it back into the pot
- Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little
- To Serve, top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings
- Serve alone or over cauliflower rice if desired just be sure to update your personal nutrition info as needed
