If you’re a fan of quick and flavorful meals that require minimal cleanup, then this Chicken Enchilada Skillet recipe is a game-changer!
Bursting with Tex-Mex flavors, this one-pan wonder brings together tender shredded chicken, cauliflower rice, vibrant tomatoes, and sweet corn, all smothered in a gooey fiesta cheese blend. This delectable dish is not only low-carb and gluten-free, but it’s also a guaranteed crowd-pleaser. Let’s get ready to whip up a delightful dinner that will leave everyone asking for seconds!
This easy chicken enchilada skillet is so quick and easy for a weeknight meal.
The chicken in this recipe is pre-cooked, so that is the only item that will take time if you don’t have any available!
Chicken Enchilada Skillet
- 1 bag cauliflower rice
- 2 tbsp olive oil
- 2 cups cooked chicken (shredded)
- 1/2 cup tomatoes (diced)
- 1/2 cup chicken stock
- 1/3 cup corn
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 2 cups fiesta cheese
Heat olive oil in a pan.
Add cooked cauliflower rice (follow directions on bag).
Add the remaining ingredients except the cheese.
Cook, stirring, until most of the liquid has been absorbed.
Stir in half the cheese and cook over low heat for about 1 minute.
Top with the remaining cheese and cover until melted. Serve immediately.
Chicken Enchilada Skillet Instructions:
Step 1: Sauté the Cauliflower Rice
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the bag of cauliflower rice to the pan. You can use store-bought cauliflower rice, or if you prefer, you can make your own by pulsing cauliflower florets in a food processor until they resemble rice-like grains. Follow the directions on the bag to cook the cauliflower rice until it’s tender and slightly golden, usually for about 5-6 minutes.
Step 2: Assemble the Skillet
Once the cauliflower rice is ready, it’s time to bring in the star of the show – the shredded chicken! Add 2 cups of cooked and shredded chicken to the skillet, along with 1/2 cup of diced tomatoes, 1/2 cup of chicken stock, and 1/3 cup of sweet corn. These ingredients will infuse the dish with fantastic flavors and textures.
Step 3: Season to Perfection
Enhance the dish with a tantalizing blend of spices. Sprinkle 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano over the mixture. The aromatic spices will transport your taste buds straight to the heart of Mexico.
Step 4: Simmer and Melt the Cheese
Stir the ingredients in the skillet to combine everything evenly. Continue cooking and stirring occasionally until most of the liquid has been absorbed, and the flavors have melded together beautifully.
Now, it’s time to make the dish even more indulgent! Stir in half of the fiesta cheese blend, allowing it to melt and coat the chicken and cauliflower rice mixture with its gooey goodness. Let it cook over low heat for about 1 minute, ensuring the cheese is well incorporated.
Step 5: Cheesy Finale
To take this Chicken Enchilada Skillet to the next level, top it off with the remaining fiesta cheese blend. The vibrant colors of the cheese will make the dish even more enticing. Cover the skillet with a lid or a large pan cover to allow the cheese to melt beautifully.
Step 6: Serve and Savor
Once the cheese has melted to perfection, it’s time to savor this mouthwatering masterpiece! Serve the Chicken Enchilada Skillet immediately, garnishing it with some fresh cilantro, sliced avocado, or a dollop of sour cream for an extra burst of flavor.
In just a single pan, you’ve created a scrumptious Chicken Enchilada Skillet that is sure to become a regular in your dinner rotation. This recipe not only ticks all the boxes for convenience, but it also delivers on taste, making it a winner in every way.
So, gather your ingredients, fire up the stove, and indulge in the ultimate Tex-Mex comfort food that your whole family will adore. With its wholesome ingredients and delightful flavors, this Chicken Enchilada Skillet is a true culinary gem that will leave everyone coming back for more!
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