Healthy Recipes | Chicken Enchilada Skillet Dinner

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Healthy Recipes | Chicken Enchilada Skillet Dinner

Carol Blair
Saturday, 21 September 2019

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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.

Chicken Enchilada Skillet is the best part of cheesy chicken enchiladas in a 30-minute meal you can make on busy weeknights. No tortillas needed for this keto twist on a Tex Mex favorite. This easy low carb dinner recipe is the perfect way to change up Taco Tuesday or for a gluten-free Cinco de Mayo recipe.

Chicken Enchilada Skillet Dinner

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings4 servings
Calories345kcal

Ingredients:

  • 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
  • 1/3 cup Baby corn canned
  • 2 teaspoons chili powder
  • 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

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Instructions:

  1. First, Slice the baby corn into small slices. Set aside.
  2. Second, Press all of the liquid out of the cauliflower. 
  3. Next, 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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