Keto Cheesy Mexican Skillet Chicken #keto #dinner

Keto Cheesy Mexican Skillet Chicken #keto #dinner

This Keto Mushy Mexican Skillet Chicken will wind up one of your unsurpassed top picks! It is so delectable, brimming with flavor, and an extraordinary meal style dinner that everybody in your family will appreciate. Top with your preferred cheeses and appreciate the ooey gooey supper!

I have discovered that one skillet or dish type suppers are fast and simple particularly when both of my enormous children are playing sports. By cooking the chicken in my moderate cooker first, it curtails cooking time so I can eat on the table in a snap.

I basically place the boneless skinless chicken bosoms in a moderate cooker and spread with chicken stock and salt/pepper. At that point, I moderate cook on low for 6 hours or high for 3 hours. You can without much of a stretch utilize your Moment Pot for the chicken, or even utilize a rotisserie chicken in the event that you like. Another alternative is to sub ground hamburger for the chicken and meat stock for the chicken juices for a decent variety.

You can store this Low Carb Mexican in the refrigerator for 3-4 days or in the cooler in a water/air proof holder for as long as a half year.

Also try our recipe TACO CASSEROLE – LOW CARB / KETO

Keto Cheesy Mexican Skillet Chicken #keto #dinner #chicken #lowcarb #diet

It is so delectable, brimming with flavor, and an extraordinary meal style feast that everybody in your family will appreciate. Top with your preferred cheeses and appreciate the ooey gooey dinner!

Ingredients

  • 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


Instructions

  1. In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
  2. Steam riced cauliflower in microwave according to package directions.
  3. Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
  4. Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
  5. Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
  6. Simmer on low covered for 5 minutes.
  7. Sprinkle cheese on top, cover and simmer until cheese is melted.
  8. Optional: Serve with sour cream, cilantro, jalapenos, etc.


Read more our recipe : Chicken Rice Soup – Stove Top or Slow Cooker

For more details : https://bit.ly/2hsbuih

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