Hell-Fire Chicken

Spicy low carb Keto Chicken enchilada
A Spicy Chicken Enchilada Rice Bowl

This recipe is more of a “dirty” or “lazy” keto recipe. With lots of cheese and spice to kick up your night!

  • 1.5 lb frozen chicken thighs
  • 2 cups chicken broth
  • 1 cup water
  • 1 small block of Velveeta cheese (has a few carbs)
  • 1 can hot Rotel – drained
  • 1 small can red enchilada sauce
  • 1 bag frozen cauliflower
  • Sour cream
  • Old El Paso creamy queso sauce **optional

  1. Place frozen chicken thighs, broth and water into pressure cooker.
  2. Pressure cook on high for 13 minutes. Quick release pressure.
  3. Remove chicken, set aside 1/2 cup of the broth from the pot.
  4. Cook the bag of frozen cauliflower rice in the microwave for 4 minutes.
  5. While the rice is cooking, shred the chicken.
  6. Turn pressure cooker to sear/Sautee and add the rice and 1/2 cup chicken broth. Cook for about 2 minutes.
  7. Add the cubed Velveeta and cook, stirring frequently, for about 5-7 minutes or until Velveeta is fully melted.
  8. Add the shredded chicken, Rotel and 1/2 cup of red enchilada sauce.
  9. Stir and heat through.

We topped ours with a dollop of sour cream and a drizzle of the El Paso queso sauce. A great addition would be some black or green olives and cilantro! Have your water handy because it has a kick!!!

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