Quick and easy low carb chicken enchilada skillet dinner recipe has just 7 net carbs per serving and it's great for the whole family. Lowcarb-ology.com

Chicken Enchilada Skillet Dinner

Low carb and gluten free! Feed your Tex-Mex cravings fast with this easy chicken enchilada skillet dinner. Freezes well so it's perfect for weekly meal prep.
Course Dinner
Cuisine low carb, Tex-Mex
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 345kcal


  • 2 cups cauliflower , raw, chopped fine - all liquid pressed out
  • 2 tablespoons oil
  • 2 cups chicken , cooked and diced
  • 1/2 cup tomatoes with chiles
  • 1/2 cup chicken stock , 0 carb
  • 1/3 cup Baby corn canned
  • 2 teaspoons chili powder
  • 1 teaspoon cumin , ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Mexican oregano , may substitute regular oregano
  • 2 cups Mexican blend cheese , grated
  • 1/3 cup cilantro , chopped


  • Slice the baby corn into small slices. Set aside.
  • 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.



Calories: 345kcal | Carbohydrates: 11g | Protein: 21g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 497mg | Potassium: 451mg | Fiber: 2g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 28.7mg | Calcium: 397mg | Iron: 1.6mg