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Low Carb Chicken Enchilada Skillet

This Low Carb Chicken Enchilada Skillet is super easy meal that’s a family favorite and done in one pan for easy clean up!

Low Carb Chicken Enchilada Skillet

When you want Mexican, this chicken enchilada skillet meal is the one to make. It’s a great way to make enchiladas without all the work. And clean up is a breeze!

I love making Chicken Enchiladas but this skillet version so is much easier. It’s become a hit in our household and part of our monthly rotation of meals. And it tastes good the next day if you have leftovers which only happens occasionally for us. We usually eat this alone but you could pair with some cauliflower rice or low carb tortilla chips. It’s delicious either way. Enjoy!

how to make Low Carb Chicken Enchilada Skillet

Recipe Tips & Variations

  • You can make it more spicy by adding some jalapeños or cayenne powder to the mix.
  • To save on time you can use already cooked chicken such as rotisserie chicken from the deli or even leftover chicken from the night before.
  • Can substitute chicken for ground beef.
  • Can use any kind of cheese you want in the recipe. We used Mexican blend cheese but if you want a different flavor feel free to use what you like.
  • Can add whatever toppings you want such as sour cream, guac, avocados, lettuce, etc.

chicken enchilada skillet

Chicken Enchilada Skillet Ingredients

2 1/2 cups cooked chicken, 1 inch cubes
Taco seasoning packet or homemade taco seasoning (see recipe)
2 tbsp oil
1 10oz. can mild red enchilada sauce
3/4 sour cream
1 10oz. can Rotel Diced Tomatoes & Green Chilies
1/2 onion, diced
1/2 green pepper, diced
2 cups Mexican blend cheese
2 tbsp tomato paste
Salt & pepper to taste
Green onions (Optional for garnish)

How to Make Chicken Enchilada Skillet

In a skillet, heat 2 tbsp oil over medium heat. Add cubed chicken to skillet and sprinkle taco seasoning over the chicken to season and cook until brown on all sides.

 

Add diced green peppers and onions to the skillet and cook until soften.

Add enchilada sauce, rotel tomatoes, tomato paste, sour cream to the skillet, salt and pepper to taste to the skillet. Stir and cook over medium heat until thickens. 

Remove the skillet from heat and sprinkle with cheese. Cover until cheese is melted. Serve alone or top with favorite toppings such as sour cream, lettuce, guac, avocados, etc.

how to make chicken enchilada skillet

Low Carb Chicken Enchilada Skillet

Low Carb Chicken Enchilada Skillet

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Low Carb Chicken Enchilada Skillet is super easy meal that's a family favorite and done in one pan for easy clean up!

Ingredients

  • 2 1/2 cups cooked chicken, 1 inch cubes
  • Taco seasoning packet or homemade taco seasoning (see recipe)
  • 2 tbsp oil
  • 1 10oz. can mild red enchilada sauce
  • 3/4 sour cream
  • 1 10oz. can Rotel Diced Tomatoes & Green Chilies
  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 2 cups Mexican blend cheese
  • 2 tbsp tomato paste
  • Salt & pepper to taste
  • Green onions (Optional for garnish)

Instructions

    1. In a skillet, heat 2 tbsp oil over medium heat. Add cubed chicken to skillet and sprinkle taco seasoning over the chicken to season and cook until brown on all sides.
    2. Add diced green peppers and onions to the skillet and cook until soften.
    3. Add enchilada sauce, rotel tomatoes, tomato paste, sour cream to the skillet, salt and pepper to taste to the skillet. Stir and cook over medium heat until thickens. 
    4. Remove the skillet from heat and sprinkle with cheese. Cover until cheese is melted. Serve alone or top with favorite toppings such as sour cream, lettuce, guac, avocados, etc.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 79mgSodium: 1216mgCarbohydrates: 12gNet Carbohydrates: 10gFiber: 2gSugar: 6gProtein: 21g

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