This One Pan Chicken Enchilada Skillet gives you all the flavor and deliciousness of hand-rolled sour cream chicken enchiladas without all the work! It’s cheesy, creamy, zesty and your family is going to love it!
I love to make One Pot meals. You can simply dump everything into a single skillet and dinner is served. Plus, you only end up with one dirty pan!
This is a perfect dish to use chicken leftovers that’s in your fridge. If you have shredded chicken ready to use you can have a complete nutritious dinner on the table in under 30 minutes.
My One Pot Low Carb Chicken Enchilada Skillet wasn’t too spicy because of my kids. They are sensitive to heat so I a taco seasoning. The secret is in the seasonings. They make the dish truly taste like enchiladas, just without the tortillas.
Here’s the quick and simple recipe for no sugar and no artificial ingredients taco seasoning we often use instead of packaged varieties.
2 tbsp chili powder
3 tsp ground cumin
2 tsp salt
This will give you a little more than you need for this keto chicken recipe, but it’ll keep in an airtight jar for months for later use. So easy to double and triple the recipe!
Ingredients to make One Pot Low Carb Chicken Enchilada Skillet
- Butter
- Chicken broth
- Tomato paste
- Chili powder
- Garlic powder
- Groundcumin
- Cayenne pepper
- Sour cream
- Cooked chicken, cubed or shredded (you can use canned chicken)
- Shredded cheddar or Mexican cheese (about 6 ounces)
- Sweet Paprika
How to make One Pot Low Carb Chicken Enchilada Skillet
- In a large skillet over medium heat, melt the butter. Add the chicken broth and bring to a simmer.
- Whisk in the tomato paste, chili powder, garlic powder, cumin, sweet paprika, and cayenne until smooth.
- Reduce the heat to low and whisk in the sour cream until well combined.
- Stir in the chicken and toss to coat. Sprinkle the cheese evenly over the top and cover the skillet until melted about 4 minutes.
How to store One Pan Low Car Chicken Enchilada Skillet
Store leftover Keto Chicken Enchilada Skillet in the fridge for up to 3 days or freeze for up to 3 months. To Reheat, gently rewarm leftovers in a baking dish or oven-safe skillet in the oven at 350 degrees F until hot and cheese is bubbly.
How to serve keto enchilada casserole?
It’s a rich skillet, so it’s best paired with a simple vegetable side dish. I often serve it with cauliflower rice, green beans, cucumber tomato salad.
I love making enchiladas when I don’t know what to make for dinner. It’s one meal I know my son will eat entirely and ask for seconds.
This takes an easy to make dinner, and cut the prep time in half.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minues |
| Servings |
people
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- 2 tbsp butter
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp groundcumin
- 1/4 tsp cayenne pepper
- 3/4 cup sour cream
- 1 1/2 lb cooked chicken cubed or shredded
- 2 tbsp sweet paprika
Ingredients
|
|
- In a large skillet over medium heat, melt the butter. Add the chicken broth and bring to a simmer.
- Whisk in the tomato paste, chili powder, garlic powder, cumin, sweet paprika, and cayenne until smooth.
- Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken and toss to coat.
- Sprinkle the cheese evenly over the top and cover the skillet until melted about 4 minutes.
NUTRITION FACTS
Amount Per Serving
Calories 551 | Total Fat 36 g 55 % | Saturated Fat 20 g 100 % | Cholesterol 188 mg 63 % | Total Carbohydrate 7 g 2 | Protein 44 g 89 %
