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!
Chicken Enchilada Skillet Dinner
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
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
US Customary - Metric
Instructions
Slice the baby corn into small slices. Set aside.
Press all of the liquid out of the cauliflower.
Add the oil to a pan and heat it until it begins to shimmer.
Add the cauliflower and saute for about 2 minutes.
Add the remaining ingredients except the cheese.
Cook, stirring, until most of the liquid has been absorbed and the cauliflower has taken on a reddish color.
Add about half the chopped cilantro and stir in well.
Stir in half the cheese and cook over low heat for about 1 minute.
Top with the remaining cheese and cover. Turn the burner off and let sit until the cheese has melted - about 2 minutes.
Top with remaining cilantro and serve.