Low Carb & Gluten Free Chicken Enchilada Skillet Dinner (Ready in 15 Minutes!)

One pan chicken enchilada skillet dinner recipe is quick, easy, and low carb. It cooks in about 15 minutes, has 7 net carbs per serving and is so good the whole family will love it! This, y’all, is the perfect weeknight meal! It’s cheesy, creamy explosions of Tex-Mex flavor in every single keto-friendly bite.


You’ll Need:


  • 2 cups cauliflower, raw, chopped fine - all liquid pressed out
  • 2 tablespoons oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon garlic powder
  • 2 cups chicken, cooked and diced
  • 1/2 cup tomatoes with chiles
  • 1/2 cup chicken stock, 0 carb
  • 1/3 cup whole baby corn on the cob , canned
  • 1/2 teaspoon Mexican oregano, may substitute regular oregano
  • 2 cups Mexican blend cheese,  grated
  • 1/3 cup cilantro, chopped

Instructions:


  1. Slice the baby corn into small slices. Set aside.
  2. Press all of the liquid out of the cauliflower.
  3. Add the oil to a pan and heat it until it begins to shimmer.
  4. Add the cauliflower and saute for about 2 minutes.
  5. Add the remaining ingredients except the cheese.
  6. Cook, stirring, until most of the liquid has been absorbed and the cauliflower has taken on a reddish color.
  7. Add about half the chopped cilantro and stir in well.
  8. Stir in half the cheese and cook over low heat for about 1 minute.\
  9. Top with the remaining cheese and cover. Turn the burner off and let sit until the cheese has melted - about 2 minutes.
  10. Top with remaining cilantro and serve.

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