This Easy Chicken Enchilada Skillet is a low-carb, saucy, cheesy one-pan dinner that´s ready in 40 minutes. Get the family-friendly recipe now!
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.
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!
Why You’ll Love This Chicken Enchilada Skillet
- One-pan wonder: Maximum flavor with minimal cleanup.
- Magic texture: Hearty and satisfying, like a casserole-stew hybrid.
- Endlessly versatile: Easy to customize with your favorite proteins and veggies.
- Better leftovers: Flavors meld overnight for amazing next-day lunches.
Ingredients to make Easy 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.
Storage & Freshness Guide
Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
Reviving: Reheat in oven at 350°F for 15-20 minutes to restore texture and melt cheese.
How to serve keto enchilada casserole?
A simple cabbage slaw — The crisp, tangy crunch provides a fantastic textural contrast to the rich, soft skillet and helps cut through the richness.
Cilantro-lime rice — It’s the perfect neutral base to soak up any extra sauce on your plate and makes the meal feel even more substantial.
| 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
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|
- 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 %
