Step 1

In a large skillet over medium high heat, add the olive oil. Slice the chicken breast into thin strips, then add to the pan and cook on each side for 2 minutes, sprinkling with the salt and pepper, until browned and cooked through. Transfer chicken to a plate and set aside.

Step 2

If the pan is looking dry, add a little extra olive oil, then add the onion and garlic and cook for 2 minutes, until they soften and become fragrant. Add the red bell pepper and riced cauliflower and continue to cook for 3 minutes.

Step 3

Add the frozen corn, followed by the cooked chicken and stir to combine. Slowly stir in the enchilada sauce and then reduce heat to low and allow to simmer for 15 minutes.

Step 4

Sprinkle with grated cheese and allow to melt, then serve immediately with your favorite garnishes.