Chicken Enchilada Skillet

Chicken Enchilada Skillet

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

Chicken Enchilada Skillet


  • 1 bag cauliflower rice
  • 2 tablespoons oil
  • 2 cups cooked chicken, shredded
  • 1/2 cup tomatoes
  • 1/2 cup chicken stock
  • 1/3 cup corn
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 cups Mexican blend cheese


  1. Heat olive oil in a pan.
  2. Add cooked cauliflower rice (follow directions on bag).
  3. Add the remaining ingredients except the cheese.
  4. Cook, stirring, until most of the liquid has been absorbed.
  5. Stir in half the cheese and cook over low heat for about 1 minute.
  6. Top with the remaining cheese and cover until melted. Serve immediately.
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