This Keto chintzy Mexican frying pan Chicken goes to become one in all your incomparable favorites! it’s thus delicious, filled with flavor, and an excellent casserole vogue meal that everybody in your family can fancy. prime together with your favorite cheeses and revel in the ooey icky meal!The past few weeks are crazy around here. I can’t even believe that faculty has started back. As a homeschool ma, I hate to check our at ease summer returning to Associate in Nursing finish. One issue is for sure; dinner must be easy currently. Otherwise, i’m tempted to order in, that isn’t invariably sensible after you ar determined to stay to a keto/low carb means of feeding.
1 tablespoon butter
1/3 cup diced onion
1/3 cup diced green pepper
3 garlic cloves minced
2 cups cooked chicken shredded (I prepared mine in the slow cooker)
1 can Rotel tomatoes
1 12 oz bag steamed riced cauliflower
2 tablespoons homemade taco seasoning or taco seasoning packet
3/4 cup chicken broth
1 1/2 cups cheddar cheese
1/2 cup Monterrey jack cheese
In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
Steam riced cauliflower in microwave according to package directions.
Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
Simmer on low covered for 5 minutes.
Sprinkle cheese on top, cover and simmer until cheese is melted.
Optional: Serve with sour cream, cilantro, jalapenos, etc.