This one pan is the perfect weeknight meal. It’s cheesy, creamy explosions of Tex-Mex flavor in every single keto-friendly bite. Be sure to check out my giant guide to skillet dinner recipe is quick and easy. It cooks in about 15 minutes, has 7 net carbs per serving, and is so good the whole family will love it! This rice techniques, too!
Table of Contents
For this recipe you’ll need: , , stock, oil, tomatoes with chiles, canned whole baby corn on the cob (usually available in the Asian foods section), chili powder, , , Mexican oregano (or regular oregano), Mexican blend , and .If you are in a hurry, feel free to Jump to the Recipe
This was one of my most satisfying adaptations ever. I mean, I’ve made low carb before but honestly the lack of corn tortillas and corn flavor kind of left me wanting. It was like biting into a beautiful chocolate cake and finding out it was carob – no matter how many times someone tells me that carob tastes like chocolate my tastebuds totally disagree. How about you?
So I kept trying to figure out something that would give that familiar, sweet corn flavor without the carbs. Finally I read that baby corn on the cob – those little tiny corn cobs used in Asian cooking have almost no net carbs! Apparently the tiny cobs are harvested before the sugars develop so it’s mostly fiber. Score !
Fiber with the flavor of corn. And best of all, no carbs.
This has opened up a world of possibilities to me! The very first one being that I can now have a skillet dinner without the high carb backlash. You have no idea how happy that makes me.
The other problem I kept running into is all the pre-made at the grocery store had carbs in them. How come? Sugar. Most add sugar to their . So making my own without the sugar made sense to make this . Its funny how similar the ingredients for is to that you see in the grocery store. Lots of flavor without the sugar.
Tips to make
1. . By using that has already been cooked is a real time saver. The other nice thing is most you find at the store has lots of seasoning or flavor already added. Some stores even have from their rotisserie chickens already packaged without the skin and bones. Super time saver when it’s time. I like to mix both and meat together. I found a of half and meat from a works great. . I often find that I want to make a dish, the hassle of defrosting the . One time saving tip is to use a
2. works better without them to season the . . No, I don’t use them in this skillet recipe as I just love flour and corn tortillas. They are my kryptonite. I tried using a but found the
3. . Yes, from the grocery store usually has something added so that the doesn’t stick together in the bag. This is usually a small amount of cellulose powder. I found the flavor of freshly grated really helps the . But to save time, the mexican blend in the grocery store tastes great, stores well, and saves a ton of time.
4. , you may want to add a dollop of on top. It adds a ton of flavor and fats. Watch the labels however. Regular has 5 carbs in a 3.5 ounce serving. The “low fat” and “non-fat” versions add things that help with the flavor and texture. Unfortunately these are typically higher in carbs. For example, the same serving size of non-fat has 16 grams of carbs. More than 3 times ! Yes it’s a tasty addition so if you are going to use it, please use the full fat version to keep your low carb.. I love as it is made from milk fat which is our fuel when on keto. For this ket
Low Carb Chicken Enchilada Skillet Dinner Recipe
Chicken Enchilada Skillet Dinner
- 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.