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.
2 cups cauliflower, raw, chopped fine - all liquid pressed out
2 tablespoons oil
2 teaspoons chili powder
1 teaspoon cumin, ground
1/2 teaspoon garlic powder
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
1/2 teaspoon Mexican oregano, may substitute regular oregano
2 cups Mexican blend cheese, grated
1/3 cup cilantro, chopped
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.