Easy Chicken Enchilada Skillet- LC and THM S
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.
