CHICKEN ENCHILADA SKILLET DINNER: LOW CARB TEX-MEX

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. Be sure to check out my giant guide to cauliflower rice techniques, too!

For this recipe you’ll need: cauliflower, chicken, chicken stock, oil, tomatoes with chiles, canned whole baby corn on the cob (usually available in the Asian foods section), chili powder, cumin, garlic powder, Mexican oregano (or regular oregano), Mexican blend cheese, cilantro
This was one of my most satisfying adaptions ever. I mean, I’ve made low carb chicken enchilada casserole before but honestly the lack of corn tortillas and corn flavor kind of left me frustrated. It was like biting into a beautiful chocolate cake and finding out it was carob – no matter how many times someone tells me that carob tastes like chocolate my tastebuds vehemently disagree.

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Low carb and gluten free! Feed your Tex-Mex cravings fast with this easy chicken enchilada skillet dinner. Freezes well so it's perfect for weekly meal prep.

Course: Dinner
Cuisine: low carb, Tex-Mex
Servings: 4 servings
Calories: 356 kcal

author: marye(Thank You)
source: lowcarb-ology.com

Ingredients

• 2 cups cauliflower , raw, chopped fine - all liquid pressed out
• 2 tablespoons oil
• 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
• 2 teaspoons chili powder
• 1 teaspoon cumin , ground
• 1/2 teaspoon garlic powder
• 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. nexs CHICKEN ENCHILADA SKILLET DINNER: LOW CARB TEX-MEX for full instructions

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