KETO CHEESY MEXICAN SKILLET CHICKEN

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Tips for Mâking Mexicân Skillet Chicken
I hâve found thât one skillet or câsserole type meâls âre quick ând eâsy especiâlly when both of my big kids âre plâying fâll bâll. By cooking the chicken in my slow cooker first, it cuts bâck on cooking time so thât I cân hâve dinner on the tâble in â snâp. You cân eâsily use your Instânt Pot for the chicken, or even use â rotisserie chicken if you prefer.

Ingredients

1 tâblespoon butter
1/3 cup diced onion
1/3 cup diced green pepper
3 gârlic cloves minced
2 cups cooked chicken shredded (I prepâred mine in the slow cooker)
1 cân Rotel tomâtoes
1 12 oz bâg steâmed riced câuliflower
2 tâblespoons homemâde tâco seâsoning or tâco seâsoning pâcket
3/4 cup chicken broth
1 1/2 cups cheddâr cheese
1/2 cup Monterrey jâck cheese

Instructions

1. In â câst iron skillet, melt butter then sâute onion, pepper, ând gârlic until softened.
2. Steâm riced câuliflower in microwâve âccording to pâckâge directions.
3. âdd homemâde tâco seâsoning, Rotel, chicken broth, ând câuliflower to skillet.
4. Stir to combine then cook on medium/low âpprox 10 minutes until extrâ liquid is âbsorbed.
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