Chicken Enchilada Skillet Dinner

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.

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.

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. .............
7. ...................

full recipes ; lowcarb-ology.com

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