Enchilada Chicken Skillet (Whole 30, Paleo, Keto)
Here's one confession, and definitely not a secret. I love Mexican food! It's such a comfort food and enchiladas have always been one of my favorite dishes ever, the type of dish I always requested my mom to make for my birthday and the thing I order at an authentic Mexican restaurant.
But here's the deal, as much as I love enchiladas, I also love and respect my body so I like to have options and to share them with you to make your journey you are at easier despite the fact that you are doing a Whole 30, Paleo or Keto life. It's all about to make you feel like you are such a warrior and knowing that your body is amazing so it deserves feeding it well... inflammatory foods!
In this recipe I decided to use cabbage since it's s versatile and honestly I love it when it's cooked, also it's easier to digest. And added some of the Whole 30 and paleo friendly Siete Red Enchilada Sauce, and, as a result we got this enchilada chicken skillet!
Such a rainy food day, a comforting meal for those gloomy days. Honestly, any day of the year! This is such an easy recipe that won't be taking lots of your time. How does less than 30 minutes sound to you?
Firstly I wanted to make sure that the cabbage was nice and soft enough so I precooked it in water and some sea salt for extra flavor. When it was soft enough, I added the enchilada sauce and later I added the already cooked chicken.
For this I decided to cook separately the chicken, I used some air fried chicken I cooked the day before and it turned out perfectly! I always cook mine at 400F for 35 minutes, it always turns out being juicy on the inside and crispy on the outside.
Well, this recipe can fit in the lifestyle you like!
- Whole 30
- Gluten Free
- Dairy Free
- Easy Recipes
This is definitely a keeper for those meal prep days! Just grab your basics and let's get started!
Try more recipes here
Enchilada Chicken Skillet
By Maria Fernanda Lopez
- 2 cooked chicken breasts
- 2 cups of raw chopped cabbage
- 1/4 cup of bone broth or water
- 1/4 tsp of sea salt
- 1/2 cup of paleo friendly enchilada sauce
- 1/4 cup of chopped cilantro
- 1 tbsp of chopped dried onion chunks
1. Heat your skillet and add the cabbage with the bone broth or water, salt, cover your skillet and let it cook for 8 minutes, or until the cabbage is soft.
2. Add the enchilada sauce and stir to cover all the cabbage with it.
3. Add the chicken and cilantro.
4. Serve and ENJOY!
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