KETO CHEESY MEXICAN SKILLET CHICKEN

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This Keto Cheesy Mexican Skillet Chicken is going to become one of your all-time favorites! It is so delicious, full of flavor, and a great casserole style meal that everyone in your family will enjoy. Top with your favorite cheeses and enjoy the ooey gooey meal!



Keto Cheesy Mexican Skillet Chicken

The past couple of weeks have been crazy around here. I can’t even believe that school has started back. As a homeschool mom, I hate to see our laid-back summer coming to an end. One thing is for sure; dinner has to be simple now. Otherwise, I am tempted to order in, which isn’t always good when you are determined to stick to a keto/low carb way of eating.

I want to preface this recipe by saying, I don’t personally like cauliflower very much. Almost all the recipes I’ve tried with cauliflower haven’t been that great. However, in this recipe, all the spices completely tone it down, and I don’t taste cauliflower at all. In fact, my son, who hates cauliflower and is always suspect of hidden veggies in new recipes thought that the cauliflower was corn this time.


Tips for Making Mexican Skillet Chicken

I have found that one skillet or casserole type meals are quick and easy especially when both of my big kids are playing fall ball. By cooking the chicken in my slow cooker first, it cuts back on cooking time so that I can have dinner on the table in a snap. You can easily use your Instant Pot for the chicken, or even use a rotisserie chicken if you prefer.






Cheesy Mexican Chicken Skillet

Course: Main Course
Cuisine: American
Servings: 6
Calories: 295kcal


Ingredients

1 tablespoon butter
1/3 cup diced onion
1/3 cup diced green pepper
3 garlic cloves minced
2 cups cooked chicken shredded (I prepared mine in the slow cooker)
1 can Rotel tomatoes
1 12 oz bag steamed riced cauliflower
2 tablespoons homemade taco seasoning or taco seasoning packet
3/4 cup chicken broth
1 1/2 cups cheddar cheese
1/2 cup Monterrey jack cheese

Instructions

In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
Steam riced cauliflower in microwave according to package directions.
Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
Simmer on low covered for 5 minutes.
Sprinkle cheese on top, cover and simmer until cheese is melted.
Optional: Serve with sour cream, cilantro, jalapenos, etc.

KETO CHEESY MEXICAN SKILLET CHICKEN KETO CHEESY MEXICAN SKILLET CHICKEN Reviewed by Admin on January 21, 2019 Rating: 5
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