I hate to be a one-trick pony and grab for cauliflower too often. But it is what it is– and excellent way to bulk up a meal while keeping things light! On it’s own– meh. But if it’s done right, I’m a fan. If it’s in a dinner yielding limited dirty dishes, it tastes EVEN better. This cauliflower rice enchilada skillet is light, and tasty, and made in ONE DISH. Because I love you. And me.
What You’ll Need for the Cauliflower Rice Enchilada Skillet:
- Onion, diced
- Bell peppers, diced
- Garlic, minced (or frozen cubes)
- Cauliflower rice, fresh or frozen
- Shredded rotisserie chicken
- Chili powder
- Diced green chilies
- Black beans, drained
- Nonfat Greek yogurt
- Shredded Mexican cheese (or cheddar or Monterey Jack etc.)
How to Make the Cauliflower Rice Enchilada Skillet:
First just sauté your diced onions and diced bell peppers until they are nice and soft. Once the onions and bell peppers are ready, add minced garlic and cauliflower rice to your skillet. If you don’t feel like mincing garlic, (me forever and always because WHY) I really love using the Dorot frozen garlic cubes. They are so easy to have on hand and help speed up cooking prep. Plus, your hands aren’t smelling like garlic for hours on end. Sauté your mixture for another 5 minutes or so to soften your veggies and let some of the excess moisture go. Remove the veggie mixture from the pan.
Now that you have set your veggies aside, let your pan heat up again. This should only take a minute. Here, I’ve used a random pan I picked up at Homegoods I think? But one of my favorite pans for a dish like this is my LARGE, heavy-bottomed cast-iron skillet. In my opinion, everyone needs a good cast-iron skillet that can fit all the ingredients you can imagine without spilling over. Once your pan is hot again, spray with olive oil spray and add your chicken. Season your chicken with all of the seasonings. Just be sure to not toss too much. You want your chicken to be a little bit crispy. It usually takes 3-5 minutes for my chicken to have the right crunch.
Once your chicken is crispy, add in your green chilis, black beans, and Greek yogurt. I love nonfat Greek yogurt since it doesn’t add fat and is full of protein. Sour cream is yummy too… and dairy free plain yogurt and sour cream works too!
Time to Finish Off
Next, pour your cauliflower/veggie mixture back into your skillet and combine everything well. To finish, top your skillet with cheese and cover ‘til it’s melted. You can also stick your skillet in the oven to broil for a few minutes, just until the cheese is bubbly and gooey. In this recipe, I used shredded Mexican cheese, but Monterey Jack or cheddar would be so yummy too. Use what you love!
You can eat this cauliflower rice enchilada skillet on its own, or bulk it up with some real rice, or even throw it in tortillas. I love mine with a green salad, or just piled on top of lettuce, almost like a taco salad!
Macro-friendly Cauliflower Rice Enchilada Skillet
This macro-friendly cauliflower rice enchilada skillet is so yummy and full of flavor. Healthy food can still be amazing and FILLING! If you are looking for other macro-friendly meals, check out my cookbooks. ONE specifically focuses on delicious and comforting, yet still healthy, meals that are essentially served from one dish just like this skillet meal. I am always sharing the new things I am trying on Instagram, and just joined TikTok? (Wish me luck, yikes.) Come hang out with me! I’ve always got something going on.
Cauliflower Rice Enchilada Skillet
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 1 1/2 cup onion, diced (150 g)
- 2 cups bell peppers, diced (200 g)
- 3 cloves garlic, minced (or frozen cubes)
- 24 oz bagged cauliflower rice, fresh or frozen (672 g)
- 4 cups shredded rotisserie chicken (530 g)
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 tsp garlic
- 1/2 tsp chili powder
- 4 oz can of diced green chilis (113g)
- 15 oz can of black beans, drained (215 g of drained black beans)
- 1/2 cup nonfat Greek yogurt (140 g)
- 1 1/2 oz shredded Mexican cheese (or cheddar or Monterey Jack etc.) (42 g)
- Sauté onions and peppers ‘til soft, add garlic and cauliflower rice and sauté another 5 minutes or so to soften and let some of the excess moisture go.
- Remove veggies from the pan and let it heat up for a minute again.
- Spray with olive oil spray and add chicken. Season with all of the seasoning but don’t toss too much, just to let the chicken crisp up a little bit…. 3-5 minutes.
- Add in green chilis, black beans, and Greek yogurt.
- Pour back in cauliflower /veggie mixture and combine everything well.
- Top with cheese and cover ‘til it’s melted. (Or you can broil the pan for a few minutes.)
- Enjoy with a green salad!