This enchilada skillet is easy, delicious and low carb

Spice up your week with this super easy recipe. Because it uses pre-cooked chicken this recipe comes together really fast. You get the enchilada taste without the work to make enchiladas. Everything is made in a skillet, so it comes together pretty quickly. One dish, no rolling, no making a sauce, just a super simple recipe perfect for busy days.

Chicken Enchilada Skillet, the cheesy and tasty answer to busy days and picky kids.

This dinner is ready in 30 minutes or less, especially if you use seasoning blend. If you use seasoning blend and pre-cooked chicken, you can start serving your family in less than 20 minutes. Toppings can be added to each bowl. My hubby doesn’t like tomatoes, so I picked them off of his serving and he added jalapenos and hot sauce.

I did hide cauliflower rice in the recipe.

If you have picky family members, make sure you follow my tips and really cook the cauliflower rice. My family is pretty picky but they will eat the cauliflower rice when I cook it like this. I did add one small diced jalapeno, but you don’t have to add the pepper. I remove the seeds and the membranes to keep the heat down. If you don’t want to use seasoning blend (it is in the freezer section and has a mixture of onions other veggies), use fresh diced onion and some diced bell peppers. This just really helps cut down the prep time.

Easy Chicken Enchilada Skillet- LC

Jennifer Overstreet

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Ingredients

1 1/2 Lb Chicken Cooked
2 C Seasoning Blend
1 T Oil

1 S-M Jalapeno, diced
12 oz Frozen Cauliflower Rice, microwaved
1 T Minced Garlic

2-4 T Taco Seasoning, I use a DIY mix
1 t Salt
1/2 t Pepper

10 oz Can of Enchilada Sauce
1 C Sour Cream
2-3 C Shredded Cheese

14 oz Can of Black Beans, rinsed and drained, optional

Toppings: Cilantro, Diced Onion, Green Onion, Tomatoes, Avocado, Guacamole, Salsa, Jalapenos, etc.

Instructions

In a large skillet over medium heat, add your oil and seasoning blend. Cook for a few minutes.
Add cauliflower rice and stir. Cook for a few minutes.

Add 2 tablespoon of taco seasoning, salt and pepper, and cook for a few minutes.
Add broth or water until cauliflower rice is cooked to your liking.
In a bowl mix sour cream, enchilada sauce, and more taco seasoning (if desired).

Add chicken and black beans (optional) to skillet.
Stir to combine and heat through.
Stir in the sour cream and enchilada sauce mix.

Stir in a little cheese and top with the rest.
Allow cheese to melt or place in the oven under the broiler for a couple of minutes, until the cheese is melted.
Top with desired toppings.