Sweet Potato Chipotle Rotisserie Chicken Skillet

lillieeatsandtells.com

Erin S.

4 Medium sweet potatoes, chopped into bite-sized cubes (630 g)

1 Small onion, chopped (140 g)

2 to 3 Bell peppers, chopped (400 g)

3 cups Riced cauliflower (340 g)

2 Medium zucchini, chopped (400 g)

4 Frozen garlic cubes, or minced cloves

10-oz can Rotel, or canned tomatoes, drained

4-oz can Green chilis, drained

¼ cup Reduced-fat cream cheese (60 g)

1 Tbsp Chipotle peppers in adobo sauce, minced or blended if whole* (15 g)

1 Tbsp Kosher salt

1 Tbsp Garlic powder

1 Tbsp Dried oregano

1 Tbsp Chili powder

1 Tbsp Cumin

2 tsp Paprika

6 cups Rotisserie or Cooked chicken breast, chopped or shredded (818 g)

1 cup Cilantro, chopped (35 g)

Directions at lillieeatsandtells.com

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