Whether it is peak Hatch Green Chili Season or not, it’s never a wrong time to use more of these. I have created a Chicken Chili Enchilada skillet recipe to die for. Super simple, super easy, and super delicious. This recipe makes 4 generous servings and if you choose to omit the rice, you can make it a Keto recipe for 311 calories, 14g carbs, 1g fiber, 13g net carbs, 39g protein and 11g fat. If you want to add a cup of cooked rice, then it changes to 416 calories, 38g carbs, 2g fiber, 36g net carbs, 41g protein and 12g fat. Macros don’t include toppings, get creative and garnish to your hearts desire!🥰
Ingredients for 4 servings~
1 Tablespoon Olive Oil
1 chopped Onion
1 chopped fresh Hatch Green Chili (sub with jalapeño or poblano)
1 Tablespoon chopped Garlic
1 pound diced Chicken Breast
Tablespoon Chili Powder
Tablespoon Cumin
16oz container Cottage Cheese
10oz can Enchilada Sauce
Add Oil, Onion, Chili’s, and Garlic to skillet, heat til softened and then add Chicken til cooked through, season with Chili Powder and Cumin stir til mixed thoroughly, the continue to stir in Cottage Cheese and Enchilada Sauce. Garnish as desired: Cilantro, Sliced Tomato, Avocado, Salsa, Greek Yogurt, Green Onion. Enjoy ☺️
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