Ingredients:

1. 2 tbsp of Coconut Oil
2. 1 pound of Boneless Skinless Chicken Thighs
3. ¾ cup Red Enchilada sauce
4. ¼ cup of Water
5. ¼ cup of chopped Onion
6. 14 ounce can of Green Chiles
7. 1 Avocado
8. 1 cup of shredded Mild Cheddar Cheese
9. ¼ cup sliced Pickled Jalapenos
10. ½ cup Sour Cream
11. 1 Roma Tomato

Instructions:

1. In a pot or dutch oven over medium heat,  melt the coconut oil and wait until it’s hot.

2. Next, sear the chicken thighs until lightly brown.

3. Pour the enchilada sauce and water into the pot. Then add onion and green chiles.

4. Reduce heat to a simmer and cover. Cook the chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.

5. Now carefully remove the chicken and place it on to a work surface so you can prep it for your bowl.

6. Chop or shred the chicken and then add it back to the pot to finish cooking.

7. Let the chicken simmer uncovered for an additional 10 minutes so it can absorb all the flavor and all the sauce to reduce a little bit more.

To serve:

1. Just top your bowl with avocado, cheese, jalapeno, sour cream, tomato, and any other topping you may desire. Feel free to customize your bowl to your preference!
2. Serve alone or with some cauliflower rice.