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Scoop up my macro-friendly cauliflower rice enchilada skillet. www.lillieeatsandtells.com
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4.25 from 4 votes

Cauliflower Rice Enchilada Skillet

This healthy cauliflower rice enchilada skillet is not only macro-friendly, it is full of delicious flavor!
Prep Time30 minutes
Cook Time30 minutes
Course: Casserole, dinner, Lunch, Main Course, Mexican, One pan, Skillet
Cuisine: Mexican
Keyword: cauliflower rice, enchiladas, rotisserie chicken, skillet meal
Servings: 4 servings
Calories: 400kcal

Ingredients

  • 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)

Instructions

  • 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!

Notes

MFP Lillie Eats and Tells Cauliflower Rice Enchilada Skillet

Nutrition

Serving: 435g | Calories: 400kcal | Carbohydrates: 28g | Protein: 50g | Fat: 8g | Fiber: 7.5g