Course Casserole, dinner, Lunch, Main Course, Mexican, One pan, Skillet
Prep Time 30minutes
Cook Time 30minutes
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 1/2cuponion, diced (150 g)
2cupsbell peppers, diced (200 g)
3clovesgarlic, minced (or frozen cubes)
24ozbagged cauliflower rice, fresh or frozen (672 g)
4cupsshredded rotisserie chicken (530 g)
4ozcan of diced green chilis (113g)
15ozcan of black beans, drained (215 g of drained black beans)
1/2cupnonfat Greek yogurt (140 g)
1 1/2ozshredded 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!
MFP Lillie Eats and Tells Cauliflower Rice Enchilada Skillet