Chicken & Poblano Pepper Enchilada Bowl

This recipe skips the tortillas and focuses on the flavorful chicken and poblano pepper filling, topped with your favorite low-carb toppings.

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 2 poblano peppers, roasted, peeled and diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup low-sodium chicken broth
• 1/2 cup enchilada sauce (Red Gold #10 brand is low in sodium)
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, guacamole, salsa, chopped tomatoes

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until softened.
3. Add garlic and poblano peppers, cook for 1 minute.
4. Stir in chicken broth and enchilada sauce.
5. Bring to a simmer and cook for 5 minutes.
6. Add shredded chicken and cilantro.
7. Season with salt and pepper to taste.
8. Serve in bowls with your favorite low-carb toppings.