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
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| Chicken Enchilada Skillet Dinner |
Instructions
- Slice the baby corn into small slices. Set aside.
- Press all of the liquid out of the cauliflower.
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You can get the complete recipes here!!!
