Anyone living la vida low-carb knows that Mexican food is mostly a huge no-no. Tacos, enchiladas, burritos, beans, rice, ya pretty much all of that deliciousness is off limits.
That made this girl very verrrrrrrrrrrrrrrrry sad 😥
Being a So Cal girl transplanted into the Pacific Northwest, it was bad enough that I was having a difficult time finding good Mexican food unless I cooked it.
Then I went low-carb and that threw a huge wrench in the works!
How was I going to be able to enjoy the flavors I love so much AND stay low-carb?
That lit a fire under my butt to get to work creating dishes that we could enjoy and not feel guilty about it.
This was the perfect side for the taco meatloaf and I can’t wait to make it with the chicken enchiladas too. I love, love, LOVE it!
The Mr., who isn’t a big rice fan, said it was good. I used the spicy taco seasoning to keep him happy and he even said it could go spicier. So, if you like things on the warmer side, add another jalapeno to give it that extra zing.
I thought it was great the way it was.
I don’t call him the complainer for nothing 😂
Oh, side note for y’all that have followed me for a while.
Mini Me is moving back home!!
I can’t wait to see her, and I am super happy that I have come up with these low-carb Mexican dishes because she loves Mexican food as much as I do and is NOT a big fan of the whole low-carb/keto lifestyle.
So, if I can win her over with these recipes I will be one happy blogger!!
If you don’t know Mini Me let’s just say that her other nickname is Miss Picky Pants.
Nuff said right?
So cross your fingers for me that I can winner her over with delicious low-carb dishes like this!
Chicken Enchilada Skillet
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