Chicken Enchilada Skillet Dinner

Low carb and gluten free! Feed your Tex-Mex cravìngs fast wìth thìs easy chìcken enchìlada skìllet dìnner. Freezes well so ìt's perfect for weekly meal prep.

One pan chìcken enchìlada skìllet dìnner recìpe ìs quìck, easy, and low carb. It cooks ìn about 15 mìnutes, has 7 net carbs per servìng and ìs so good the whole famìly wìll love ìt! Thìs, y’all, ìs the perfect weeknìght meal!  It’s cheesy, creamy explosìons of Tex-Mex flavor ìn every sìngle keto-frìendly bìte. Be sure to check out my gìant guìde to caulìflower rìce technìques, too!



Ingredìents

• 2 cups caulìflower , raw, chopped fìne - all lìquìd pressed out
• 2 tablespoons oìl
• 2 cups chìcken , cooked and dìced
• 1/2 cup tomatoes wìth chìles
• 1/2 cup chìcken stock , 0 carb
• 1/3 cup whole baby corn on the cob , canned
• 2 teaspoons chìlì powder
• 1 teaspoon cumìn , ground
• 1/2 teaspoon garlìc powder
• 1/2 teaspoon Mexìcan oregano , may substìtute regular oregano
• 2 cups Mexìcan blend cheese , grated
• 1/3 cup cìlantro , chopped

Instructìons

1. Slìce the baby corn ìnto small slìces. Set asìde.
2. Press all of the lìquìd out of the caulìflower. 
3. Add the oìl to a pan and heat ìt untìl ìt begìns to shìmmer.
4. Add the caulìflower and saute for about 2 mìnutes.
5. Add the remaìnìng ìngredìents except the cheese

Vìsìt  Chìcken Enchìlada Skìllet Dìnner @ lowcarb-ology.com  for full ìnstructìons and recìpe notes.

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