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Cheesy Chicken Enchilada Skillet turns the classic Tex Mex favorite into a 30-minute meal you can make on busy weeknights. No tortillas are needed for this easy low carb dinner recipe, but it’s flexible enough that everyone can customize the way they enjoy their keto chicken enchiladas. The perfect way to change up Taco Tuesday or for a gluten-free Cinco de Mayo.
Looking for more keto chicken recipes? Try Prosciutto-Wrapped Chicken with Pesto or Greek Chicken Souvlaki!
Originally published May 3, 2018.
Cheesy Keto Chicken Enchilada Skillet Recipe
Whether you are low carb or not, you are going to love this recipe. It is from a cookbook that I am excited to tell you about (just keep reading) Carolyn Ketchum of the blog All Day I Dream About Food.
To share Carolyn’s words about this recipe, “Who needs tortillas with their chicken enchiladas? The fillings and the sauce are the best part anyway, and this skillet dinner is so much easier to make.”
You can have this easy low carb chicken dinner recipe on the table in about 30 minutes. The kids will go crazy for it, even if they decide to spoon it into tortillas or over some rice or chips. And you can stick to your low carb or keto lifestyle if you choose.
I’m not low carb, but I love that this chicken enchilada skillet offers the flexibility that I appreciate in a recipe so that everyone can enjoy it the way they like it best without me needing to cook multiple meals. It’s creamy and just a bit spicy with plenty of cheese, which always gets my kids running to the table.
Ingredients
- Butter: The recipe calls for salted butter, but if you only have salted, just add an extra pinch of salt.
- Boneless, skinless chicken breasts: Cut into large chunks about 4 inches in size.
- Salt and pepper: Season the chicken to taste
- Tomato paste: Since you only need two tablespoons of tomato paste, it’s helpful to have one of those tubes of tomato paste on hand in your refrigerator instead of opening a can.
- Chili powder
- Garlic powder
- Cumin
- Cayenne pepper
- Sour cream: Makes it nice and creamy. You can substitute Green yogurt if you aren’t fully keto and would prefer to make it a bit lighter.
- Shredded cheddar cheese: use your favorite cheddar cheese and shred it yourself, or pick up a shredded Mexican cheese blend.
How to Make Keto Chicken Enchilada Skillet
- n a large skillet over medium heat, melt the butter. Season the chicken generously with salt and pepper. Brown the chicken in the butter for about 2 minutes per side.
- Add the broth and bring to a simmer. Cook for 12 to 15 minutes, until the chicken is cooked through.
- Remove the chicken to a plate and remove about half of the broth from the skillet. Discard the broth. Whisk the tomato paste, chili powder, garlic powder, cumin, and cayenne into the remaining broth in the skillet. Shred the chicken with 2 forks.
- Stir in the chicken. Sprinkle the cheese over the top and cover the skillet until melted, about 4 minutes.
Cook the Chicken: Season chicken with salt and pepper. Melt the butter in a skillet. Add the chicken and brown on all sides. Add the broth, bring it to a simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate and shred it with two forks.
Make the keto enchilada sauce: Discard about half the broth and whisk the tomato paste and seasonings into the remaining broth. Reduce the heat to low and whisk in the sour cream until well combined.
Finish it off: Stir in the chicken. Sprinkle cheese over the top and cover until the cheese is melted.
Make it a Meal
Now it’s time to enjoy! Keep it a keto chicken dinner or serve with your favorite bases, toppings, and Tex Mex sides.
Serving suggestions
- Serve it over any type of cauliflower rice, either plain, Browned Butter Cauliflower Rice, or Mexican Cauliflower Rice.
- If someone in the family isn’t low carb, they can eat it with white rice or brown rice. Or add more flavor with Instant Pot Spanish Rice.
- Scoop it up like nachos with mini bell peppers or Low Carb Tortilla Chips.
- Spoon it into lettuce wraps or Cauliflower Tortillas.
Side dishes
- Mexican Pepper Jack Baked Cauli Tots can be made with almond meal in place of the cornmeal to make them low carb for another cauliflower side dish option.
- Tex-Mex Coleslaw would be a tasty side dish.
Toppings
- Mango Avocado Salsa would add some fresh flavor on top of this chicken enchilada skillet, just watch your serving size to keep it low carb.
- Kid-Friendly Guacamole has the flavors you love without the chunks of raw onions and jalapenos that the kids don’t like.
- Lime Avocado Crema is another tasty topping.
- Don’t forget your other toppings like lettuce, tomatoes, and sour cream.
Drinks and Desserts
- Mix up a batch of Skinny Grapefruit Margaritas, but sweet with a low carb honey substitute or another low carb simple syrup.
- And why not have Low Carb Strawberry Cheesecake Parfaits for dessert?!
Tips for Chicken Enchilada Skillet Success
- A nice, big skillet is key. I used a cast-iron skillet and love the flavor it gave from the butter browning on the chicken so nicely.
- The directions call for you to discard about half of the broth after cooking. My stove tends to run a little hot, so I think I evaporated a little more of the broth. If your stove has crazy flames like mine, even on low, I’d recommend pouring it off into a bowl and then adding back if you need a little more liquid, as I did.
- You can make the keto chicken enchiladas even faster by picking up a rotisserie chicken at the grocery store and reducing the amount of broth.
Easy Keto Dinners Cookbook
Easy Keto Dinners is packed with over 50 recipes that you can whip up any night of the week. There are low carb dinner recipes for chicken, beef, pork, fish, and even vegetarian options. And even if you aren’t following a strict low carb diet, but are gluten free like me, these are great dishes to make. I can attest that you don’t have to be following a keto lifestyle or diet 100% of the time to enjoy these recipes.
Since Carolyn has three kids, I know her recipes get the kiddo seal of approval, meaning they are perfect for my family as well. Of course, I might give the kids some tortillas with this keto enchilada skillet recipe or mashed potatoes with the Instant Pot Meatloaf while I stick with mashed cauliflower. But I know they will still love the main course and I don’t have to cook two separate meals to keep my own carb count down.
And before even diving into the recipes, Carolyn shares all of her best tips, tricks, and tools for making keto meals fast every day.
Favorite low carb and keto cookbooks
Carolyn’s cookbooks are the absolute authoritative sources on low carb cooking and baking. I don’t always eat low carb. But I am gluten free and do try to watch my consumption of grains. So her recipes fit well into my lifestyle. And for my husband and kids, they are versatile enough that I can always add rice or pasta on the side while I enjoy my gluten free and low carb meal.
In The Everyday Ketogenic Kitchen, you’ll get all the basics with information and recipes for every meal of the day to get you started on your low carb journey.
Easy Keto Dinners will help you with your menu planning so you can stay low carb even on the busiest of nights.
Get cozy with Keto Soups & Stews.
You will be drooling over Easy Keto Desserts, especially if you have a sweet tooth like me.
And you’ll be wanting to start your day with Easy Keto Breakfasts.
Chicken Enchilada Skillet
Ingredients
- 2 tablespoons salted butter
- 1 1/2 pounds boneless, skinless chicken breasts cut into large chunks (about 4 inches each)
- Salt and pepper
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 3/4 cup sour cream
- 1 1/2 cups shredded cheddar cheese or Mexican cheese blend (about 6 ounces)
- Cauliflower rice and your favorite enchilada toppings
Instructions
- In a large skillet over medium heat, melt the butter. Season the chicken generously with salt and pepper. Brown the chicken in the butter for about 2 minutes per side.
- Add the broth and bring to a simmer. Cook for 12 to 15 minutes, until the chicken is cooked through.
- Remove the chicken to a plate and remove about half of the broth from the skillet. Discard the broth. Whisk the tomato paste, chili powder, garlic powder, cumin, and cayenne into the remaining broth in the skillet. Shred the chicken with 2 forks.
- Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken. Sprinkle the cheese over the top and cover the skillet until melted, about 4 minutes.
- Serve with cauliflower rice and your favorite enchilada toppings, like pickled jalapenos, cilantro, guacamole, and tomatoes.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
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More keto chicken recipes
- Tandoori Chicken Drumsticks have amazing Indian flavor and can be baked or grilled.
- Slow Cooker Tomato Basil Balsamic Chicken is a fresh easy crockpot dinner.
- Greek Chicken Zoodle Soup cuts the carbs from classic Avgolemono.
- Mozzarella Chicken is a low carb twist on chicken parm.
Not in the mood for chicken? Try this Low Carb Shepherds Pie!
This was so good. First of all I halved this recipe just because I’m the only one eating keto. I sauteed some onion & bell pepper just for more veggies. I understand it changed the carb count. This would also be good with pork rinds.
Sounds great! If you have some non-keto folks, my kids actually like to spoon it into tortillas.
This was so good and easy to make!
I’m so happy to hear that you enjoyed the recipe, Phil. Thank you for your comment and for rating the recipe!
Absolutely love! Has a great taste and easy to make thank you
So happy you enjoyed it! Thank you!
Soo yummy!
I’m so glad you enjoyed the chicken enchiladas, Sarah! Thanks for rating the recipe, too.
Sooo tasty!!! First review I’ve actually left for a recipe. I will hands down make this again. Word of advice, this feeds 3 people comfortably. If you want left overs, or to feed 6 people like it says, double it.
I’m SO happy to know that you enjoyed the enchiladas, Briana. Serving sizes are so subjective, aren’t they? I mean, my husband can eat enough for two people sometimes, and kids eat a half serving. Regardless, thank you for the rating!
I’m sharing this with my coworkers 🙂
How very nice of you, Briana! I hope that everyone enjoys it. Thank you for rating the recipe!
I would have never thought to use cauliflower! I love this dish and it’s filling!
I’m so happy to hear that you are enjoying the recipe, Anquilla. Thank you for your comment and recipe rating!
A home run Brianne. Absolutely love this low carb option. This came out very well. Never heard of Mexican cheese. Must look it up. Guess I am a heathen who needs to learn. LOL.
Haha! A heathen?? I don’t think so. Anyway, any type of Mexican cheese works well in this recipe. They melt REALLY well for that ultimate, ooey gooey cheesy goodness.
Fabulous! This is my new go to dish when I’m craving Mexican.
I’m so glad to hear that you enjoyed the recipe, Susan. Thank you for your comment and for rating the recipe!