Gluten Free – Chicken Enchilada Skillet Dinner

Image:lowcarb-ology.com

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

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories356kcal

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

  • 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.

Find the complete recipe by clocking this link:
https://www.lowcarb-ology.com/chicken-enchilada-skillet-dinner/

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