This one pan Keto Chicken Enchilada Skillet is a flavorful, easy recipe with minimal cleanup! Packed with spices and a delicious cauliflower rice, you'll love this recipe!
Chop the cauliflower into small pieces.
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.
Top with remaining cilantro and serve.
Servings 3
- Amount Per Serving
- Calories 365Calories from Fat 243
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 11g56%
- Cholesterol 74mg25%
- Sodium 488mg21%
- Net Carbohydrate 7g3%
- Dietary Fiber 0g
- Sugars 0g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Chop the cauliflower into small pieces.
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.
Top with remaining cilantro and serve.