I didn’t plan on sharing this Chicken Enchilada Skillet recipe here on the blog when I planned it for dinner the other night. However, once I got it assembled and smelled it cooking, I decided to write the instructions down. When it was finished cooking, I snapped some photos and we dug in. It turned out SO good! Plus it was the easiest thing ever to throw together. I’m glad I wrote everything down to share with you all! I’ve said this before in other recipes, but this is one of my new favorite meals.
This is a no tortilla skillet. It includes shredded chicken, cauliflower rice, onion, bell pepper, garlic, enchilada sauce, taco seasoning and cheese. I made mine in a cast iron skillet for photo sake, but any skillet will work. Don’t forget all of the yummy garnishes! I served mine with what we had on hand: green onions, tomatoes, sliced lime, black olives and sour cream. Avocado slices and salsa would be great as well!
When I’ve posted a recipe with cauliflower rice in the past, I’m often asked if you can taste it. In this skillet, I couldn’t even tell cauliflower was in it! All of the other flavors masked it very well. It makes the perfect rice substitute in Mexican inspired dishes like this. One tip I like to share, be sure all of the water is absorbed before adding it to the skillet. I use the Green Giant brand riced cauliflower and steam it in the microwave per bag directions, around 5-6 minutes. With other brands, it’s taken longer, so just take that into consideration. If you try this recipe, be sure to reach out and let me know how you like it! Hope you enjoy!
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