Name: Keto Chicken Enchilada Skillet – Low-Carb Comfort Food Made Easy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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)

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)

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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