Cinco de Mayo is just around the corner so it’s time to throw out a few recipes to help celebrate the day!  Since I am a product of the Southwest, I love this kind of food, but I admit, much of it has a Tex-Mex flavoring to it.  This recipe is one I’ve made for years and always relished.  It’s easy, takes about 30 to 40 minutes to prepare and tastes wonderful.

It only required a couple of changes to make it low carb’d and that was mostly to replace the rice with riced cauliflower.  Using pico de gallo that is already made from the grocery store and canned green chile enchilada sauce really speeds up the process but still delivers the wonderful flavors.  If you can’t find pico de gallo at your grocery store, it is easy to make with onions, tomatoes, jalapeno chiles and cilantro.  There are many on the internet, but you can try this one.

Green Chile Chicken Skillet Casserole

Chicken strips work very well with this dish.

6 oz – Chicken Breast
4 tablespoons Pico de Gallo
1/2 cup Green Chile Enchilada Sauce
2 tablespoons Chopped Green Chiles
1 teaspoon Better than Bullion chicken plus 1/2 cup water or 1/2 cup chicken broth
1 cup Cauliflower, frozen, thawed and riced
1 cup Zucchini sliced or chopped
2 tablespoons Sour Cream,
1/4 cup Cheddar Cheese, shredded
1 tablespoon Olive Oil

If starting with fresh cauliflower, par boil for 3 minutes and drain. If using frozen cauliflower, thaw and cook in the microwave for 2 minutes or par boil for 2 minutes, then drain excess water off. Process in a food processor for a few seconds until it is riced. Or you can chop finely or grate.

Cut the chicken into bite sized cubes.

Heat oil in a medium skillet and add the pico de gallo. Saute about three minutes over medium heat. Move to one side and add the chicken to it. Cook until brown on both sides, then add chicken broth or bullion and water to the skillet along with the enchilada sauce. Stir in the chicken pieces and let come to a boil. Lower the heat to a simmer, then add the riced cauliflower and zucchini.

Cook for about 15 minutes until most of the liquid is reduced and zucchini is fork tender. Add the sour cream and cheese and stir in to mix well, cooking for about three minutes more to melt the cheese.
Serves 2 or 3 people, depending in how hungry you are.

Nutrition Info: 2 servings
Calories: 274 Fat: 13.8 g Net Carbs: 5.7 g Protein: 26.2 g

3 servings:
Calories: 183 Fat: 9.2 g Net Carbs: 3.8 g Protein: 17.5 g