If you’re craving bold Mexican flavors without the carbs, this Keto Chicken Enchilada Skillet is the perfect solution. It delivers everything you love about traditional enchiladas—tender chicken, rich sauce, and gooey melted cheese—but skips the tortillas, keeping it keto-friendly and satisfying. This one-pan wonder is quick to make, packed with protein, and bursting with smoky, spicy flavor. I made it on a busy weeknight and was amazed at how simple and delicious it turned out! Whether you’re following a keto diet or just cutting back on carbs, this skillet meal is hearty, cheesy, and sure to become a staple in your dinner rotation.
Why You’ll Love This Recipe
This Keto Chicken Enchilada Skillet combines convenience, flavor, and nutrition in one pan. It’s loaded with juicy chicken, creamy cheese, and zesty enchilada sauce—without the heavy carbs. You’ll love how it’s ready in under 30 minutes and requires minimal cleanup. The dish is also easily customizable—adjust the spice level, toss in your favorite low-carb veggies, or top it with avocado and sour cream for an extra layer of richness. It’s comfort food that fits perfectly into a keto lifestyle.
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Keto Chicken Enchilada Skillet – Low-Carb Comfort Food Made Easy
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Keto Chicken Enchilada Skillet is a low-carb twist on a classic Mexican favorite. Tender shredded chicken is simmered in a rich, creamy enchilada sauce with melted cheese and flavorful spices — all cooked in one pan for an easy, satisfying dinner that’s keto-friendly and family-approved.
Ingredients
- 2 tablespoons olive oil
- 1 pound cooked shredded chicken (rotisserie or poached)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce (red or green, sugar-free for keto)
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- ¼ cup sliced black olives (optional)
- 2 tablespoons chopped cilantro (for garnish)
- 1 avocado, sliced (for topping, optional)
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
- Stir in shredded chicken, enchilada sauce, heavy cream, chili powder, cumin, paprika, salt, and pepper. Mix well to combine and let simmer for 3–5 minutes until warmed through and slightly thickened.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over the top of the skillet.
- Reduce heat to low, cover the skillet, and cook for 5 minutes until the cheese is melted and bubbly. Alternatively, broil uncovered in the oven for 2–3 minutes for a golden top.
- Remove from heat and garnish with sliced black olives, chopped cilantro, and avocado.
- Serve warm as is, or with cauliflower rice or lettuce wraps for a complete keto meal.
Notes
- Use sugar-free enchilada sauce to keep it keto-friendly.
- Substitute shredded beef or pork for the chicken for variation.
- Add jalapeños for extra spice or diced bell peppers for more texture.
- This dish can be meal-prepped — simply reheat on the stove or in the oven until hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked shredded chicken – The base of the dish; rotisserie chicken or leftover grilled chicken works beautifully.
Olive oil – Adds healthy fat and flavor for sautéing vegetables and bringing everything together.
Onion – Provides sweetness and depth; use yellow or white onion for balance.
Garlic – Essential for that savory kick that complements the enchilada sauce.
Green bell pepper – Adds crunch and a mild, earthy flavor to the skillet.
Red bell pepper – Brings a touch of sweetness and color contrast.
Canned green chilies – Infuse the dish with mild heat and authentic enchilada flavor.
Enchilada sauce (low-carb or sugar-free) – The star of the dish; opt for a keto-friendly version with no added sugar.
Cream cheese – Gives the sauce a rich, velvety texture and mild tang that blends beautifully with the spices.
Cheddar cheese – Melts perfectly over the top for that classic, gooey finish.
Mozzarella cheese – Adds extra stretch and balances the sharp cheddar.
Cumin, chili powder, paprika, and salt – A classic blend of spices to bring out that warm, smoky enchilada flavor.
Fresh cilantro – A bright, herby garnish that complements the creamy richness.
Optional toppings: Sour cream, diced avocado, jalapeños, or sliced green onions.
Directions
Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion, garlic, and bell peppers. Sauté for 3–4 minutes until softened and fragrant. Stir in green chilies and shredded chicken, mixing well. Sprinkle in cumin, chili powder, paprika, and salt, coating the chicken and vegetables evenly in the spices.
Pour in the enchilada sauce and stir to combine. Lower the heat, then add cream cheese, stirring until melted and the sauce becomes smooth and creamy. Simmer for 5 minutes to let the flavors develop.
Sprinkle shredded cheddar and mozzarella evenly over the top. Transfer the skillet to a preheated oven and broil for 3–5 minutes, or until the cheese is melted and bubbly with golden edges. Remove from the oven and let cool slightly. Garnish with fresh cilantro and any optional toppings you like. Serve warm straight from the skillet—it’s pure comfort in every bite!
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Preparation time is 10 minutes, and cooking time is 20 minutes, for a total of 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F (175°C) for 10–12 minutes, or microwave individual servings for 1–2 minutes. This dish also freezes well—store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Variations and Customizations
Spicy Kick – Add jalapeños or a pinch of cayenne pepper for extra heat.
Creamier Version – Stir in a splash of heavy cream or extra cream cheese for a richer sauce.
Vegetable Boost – Add zucchini, spinach, or riced cauliflower for more volume and nutrients.
Tex-Mex Twist – Add a dash of smoked paprika and top with sliced black olives.
Green Enchilada Version – Use green enchilada sauce instead of red for a fresh, tangy flavor.
BBQ Enchilada Skillet – Swap enchilada sauce for low-carb BBQ sauce for a smoky twist.
Bacon Lovers’ Edition – Add crispy bacon bits for extra crunch and flavor.
Buffalo Chicken Style – Replace enchilada sauce with buffalo sauce and top with blue cheese crumbles.
Cheesy Bake – Transfer the mixture to a casserole dish and layer with cheese for a baked version.
Taco Skillet Variation – Add taco seasoning instead of enchilada spices and serve with lettuce and sour cream.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, it’s perfect for this dish and saves time in preparation.
Is enchilada sauce keto-friendly?
Most store-bought sauces have added sugar, so choose a low-carb or sugar-free version.
Can I make this dairy-free?
Yes, use dairy-free cream cheese and shredded cheese alternatives.
What vegetables can I add?
Zucchini, spinach, mushrooms, or cauliflower all work well.
Can I use ground chicken instead of shredded?
Absolutely! Just cook it fully before adding the sauce and cheese.
How spicy is this dish?
It’s mildly spiced, but you can adjust the heat by adding or reducing chili powder.
Can I meal prep this?
Yes, it reheats wonderfully and makes a great make-ahead lunch or dinner.
Can I make this in a slow cooker?
Yes, combine everything except the cheese, cook on low for 3 hours, then top with cheese before serving.
What can I serve it with?
Try it with a side of cauliflower rice, salad, or keto tortillas.
Can I freeze leftovers?
Yes, this skillet freezes well. Just cool completely before storing in a freezer-safe container.
Conclusion
Keto Chicken Enchilada Skillet is a low-carb dream come true—rich, creamy, and full of bold Mexican-inspired flavor. With tender chicken, zesty sauce, and melty cheese, it’s everything you love about enchiladas in one quick and easy skillet meal. Perfect for busy weeknights or meal prep, this dish proves that keto eating doesn’t mean sacrificing flavor or comfort. Once you try it, it’ll earn a permanent place in your weekly dinner lineup.
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