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    Home » Gluten Free » Keto Chicken Enchilada Skillet

    Published: Sep 5, 2019 · Modified: Aug 22, 2020 by Carolyn

    Keto Chicken Enchilada Skillet

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.8K shares
    Jump to Recipe Print Recipe

    Keto Chicken Enchilada Skillet is a family favorite recipe. So ridiculously easy to make, it whips up in about 15 minutes flat. If you’ve been missing enchiladas on your low carb diet, this easy one pan meal is for you!

    Top down photo of chicken enchilada skillet with tomatoes, guacamole and jalapeños in small white bowls

    Hey party people, it’s time for a little fiesta!

    Enchiladas are a well loved Mexican dish but those carb-filled tortillas don’t do us any favors. But with this chicken enchilada skillet recipe, you get all the flavors you love, with a tiny fraction of the carbs. Seriously, this easy keto dinner has only 2.5g net carbs per serving.

    This fun and easy meal is one of our favourites out of my popular cookbook, Easy Keto Dinners. Pair with your favorite cauliflower rice recipe. Or try my Cilantro Lime Cauliflower Rice for even more great flavor.

    A bowl of enchilada casserole with cauliflower rice on a striped napkin

    Are enchiladas keto friendly?

    Well, that all depends on how you make them. With regular flour tortillas, they aren’t very keto at all. And even many of the “low carb” tortillas have too many carbs for those of us on a keto diet.

    What is a Mexican food lover to do?

    You could go to the trouble of making your own low carb tortillas or wraps. If you happen to have my cookbook, I have a delicious recipe for wraps made with pork rinds. And there are any number of other great-looking keto tortilla recipes.

    But making your own tortillas just so you can make your own enchiladas isn’t my idea of easy cooking. You’re not about to come home from a hard day of work, roll out the tortillas, fill them, cover them with sauce and cheese, and then finally bake them. You’d be eating dinner at about 10:30pm.

    However, if you skip the wraps all together, and focus just on the fillings, the sauce, and the cheese, it suddenly becomes a lot easier.

    Keto chicken enchiladas in a white bowl on a colorful napkin

    Tips for Keto Chicken Enchilada Skillet

    A few quick pointers on how to get the most out of your keto enchiladas:

    Don’t buy store-bought enchilada sauce. It usually has added sugars and the carbs add up quickly. In this skillet enchilada recipe, you will notice that I don’t use any pre-made sauce at all. Instead, I add some tomato paste right into the pan, along with some spices. Voila, I’ve got my sauce right there.

    You can adjust the heat to your liking. Add more chili powder and cayenne if you prefer it spicy. Or maybe some chopped jalapeños.

    Using pre-cooked chicken makes your life easy! Rotisserie chicken is great, or if you happen to have some leftover grilled chicken, that works too.

    If you only have uncooked chicken, then simmer it in the pan first with 1 cup of broth for about 15 minutes. Then remove the chicken and let it cool while preparing the sauce. You can shred the chicken easily and add it back to the pan.

    Spread the chicken around the pan before sprinkling with the cheese. You want a nice even layer so that the cheese melts quickly and easily.

    Use whatever shredded cheese you like best. Cheddar is great, and Monterey or pepper jack would be delicious too. You can shred your own, or you can buy pre-purchased cheese. I know the purists will prefer to shred their own.

    Top with any of your favorite enchilada toppings: salsa, guacamole, chopped avocado, jalapeños, cilantro. So many delicious ways to serve it!

    See how easy that was? Now go grab a copy of my book, Easy Keto Dinners. You won’t regret it!

    New Keto Cookbook! 50 Easy Keto Dinners

    Mexican Food goes keto!

    Mexican food is so beloved in the Western world, and it’s some of the easiest to keto-fy. In fact, some of my most popular keto recipes are Mexican food inspired.

    I won’t even pretend that they are authentic because I don’t want to cross that line – I know I am a hack when it comes to world cuisines. I like my dinner recipes to be easy and flavorful, as well as healthy, and Mexican food lends itself so well to that.

    It really is fun to play with those strong spices and flavors. Think lots of chili powder, or maybe some chipotle powder for a smoky heat. Cumin is one of my favorite spices and it has a strong role in Mexican food. And plenty of garlic too!

    Here are a few of the most popular Keto Mexican Food recipes:

    Easy Taco Pie 

    Mexican Cauliflower Rice

    Instant Pot Salsa Chicken

    Sheet Pan Chicken Fajitas

    Mini Pepper Nachos

    Keto Mexican Stuffed Peppers

    Slow Cooker Mexican Chicken Soup

    Enchilada Meatball Skillet

    Keto chicken enchiladas in a white bowl on a colorful napkin

    Chicken Enchilada Skillet

    Keto Chicken Enchilada Skillet is a family favorite recipe. So ridiculously easy to make, it whips up in about 15 minutes flat. If you've been missing enchiladas on your low carb diet, this easy one pan meal is for you!
    4.95 from 19 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: chicken enchilada skillet, keto chicken enchiladas
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 6 servings
    Calories: 351kcal

    Ingredients

    • 2 tablespoon butter
    • ½ cup chicken broth
    • 2 tablespoon tomato paste
    • 1 tablespoon chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon ground cumin
    • ¼ teaspoon cayenne
    • ¾ cup sour cream
    • 1 ½ lb cooked chicken, cubed or shredded
    • 1 ½ cups shredded cheddar or Mexican cheese (about 6 ounces)

    Instructions

    • 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, 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.

    Video

    Nutrition Facts
    Chicken Enchilada Skillet
    Amount Per Serving (1 cup (approximately))
    Calories 351 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Carbohydrates 3.2g1%
    Fiber 0.7g3%
    Protein 34g68%
    * Percent Daily Values are based on a 2000 calorie diet.
    8.8K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Lisa says

      April 19, 2022 at 8:47 pm

      5 stars
      Deeeeelicious! I also made the cilantro lime rice and together is outstanding ! I can’t believe I am eating keto Thank you so much Carolyn . My husband is not eating keto and loved this too. 5 Stars!!!

      Reply
    2. Jessica says

      November 29, 2021 at 7:03 pm

      5 stars
      Amazing recipe! The sauce really did taste like enchilada sauce. I was so surprised and it was so easy to make. Your idea to use leftover turkey was a great idea! I will be making this one again.

      Reply
      • Carolyn says

        November 30, 2021 at 8:57 am

        So glad you enjoyed it!

        Reply
    3. Elizabeth says

      August 18, 2021 at 5:24 pm

      5 stars
      So delicious! This one was a hit with the whole family! I used precooked rotisserie chicken from Costco, which made it so easy. I used 2lbs 10oz of chicken, so I doubled everything except the chicken broth. It was the perfect consistency. You make being the only keto person in my family very easy. Thanks for all the great recipes!!

      Reply
    4. Alice says

      July 18, 2021 at 9:38 am

      I’m definitely making this, if your daughter can make it I can do it, thanks girls!

      Reply
    5. Susan says

      July 17, 2021 at 12:44 pm

      This skillet sounds really good. But I need to know if the weight of the chicken is measured before or after the cooking. I usually use 1.5 pounds of raw chicken to feed 6 people. Thank you!

      Reply
      • Carolyn says

        July 17, 2021 at 2:56 pm

        Doesn’t really matter since you won’t lose that much in weight cooking it.

        Reply
    6. Karen says

      July 17, 2021 at 8:27 am

      May I substitute heavy cream for at least part of the sour cream? My husband can’t stand sour cream (I know, right!), but this sounds and looks so good I want to try it.

      Reply
      • Carolyn says

        July 17, 2021 at 9:26 am

        Since heavy cream is more liquid, I would simply do 1/4 or 1/3 cup cream and leave it at that.

        Reply
    7. Jamie says

      June 22, 2021 at 8:06 am

      5 stars
      This was easy and really delicious! We paired it with an improvised version of your Cilantro Lime Cauliflower Rice and topped it with avocados.

      Reply
    8. V says

      June 09, 2021 at 7:04 pm

      What a great recipe! Quick, easy and delicious! The only chicken I had was a frozen 20 oz bag of pulled chicken breast, thawed a bit, and it worked perfectly! Served this over a bed of shredded lettuce with a dollop of guacamole and sour cream, salsa, a few diced onions, cilantro and a little bit more shredded cheese ( I didn’t use the full amount in the recipe). Had a low carb flour tortilla too! Heaven!!! Your recipes are the best!!

      Reply
    9. Laura K says

      December 29, 2020 at 2:44 pm

      5 stars
      Goodness gracious. This is my FAVORITE dinner. A frequent in our home! Thank you, Carolyn!

      Reply
    10. Matthew Upton says

      August 21, 2020 at 8:25 am

      5 stars
      This is one of our “go to” quick dinner, “don’t have a plan, but have a rotisserie chicken to use” meals and EVERYONE in our family loves it. We double the recipe to ensure we have leftovers for lunches during the week. The three of us who eat keto put it over caulirice to add a vegetable.

      Reply
    11. Veronica says

      August 20, 2020 at 12:25 pm

      Amazing!! This was so easy to make and it was SO good!! Definitely will make again and again and again!!

      Reply
    12. vee says

      July 30, 2020 at 3:40 pm

      4 stars
      I don’t know if maybe my expectations are just a little too high for when it comes to enchilada sauce, as I am latina and love making a latin sauce out of scratch. Once I added the sour cream and followed this recipe to exact I felt like 3/4c of sour cream was too much. I was right, it’s way too sour/tangy so next time I will just use heavy cream instead. To take out so much of the sourness I had to add in 4 tablespoons of tomato paste, chili powder, and chicken broth. Good idea though.

      Reply
      • Carolyn says

        July 30, 2020 at 4:07 pm

        Fair enough. It’s one of those “To taste” kind of things.

        Reply
    13. Baker Judy says

      July 13, 2020 at 4:16 pm

      I am Vegetarian, but watched your video to see you cook with your adorable daughter. That video will become even more special as she gets older!

      Now I’m thinking I should try firm baked tofu. But that would crumble. I need something firm.

      How would the sauce be for Shakshuka?

      Thanks in advance for your suggestions and awesome recipes

      Reply
    14. Shaylee Moultray says

      July 11, 2020 at 1:30 pm

      We made this last night! We used goat cheese instead of sour cream and it gave it a more tangy flavor! Definitely one of my top fave dinners now! Thank you!

      Reply
    15. pdx girl says

      July 08, 2020 at 12:56 pm

      OMG she’s adorable.

      Reply
    16. Audrey Pore says

      July 05, 2020 at 12:46 pm

      My whole family loved this! Definitely a keeper for us. Thank you!

      Reply
    17. Lauren Bomhof says

      June 26, 2020 at 8:39 pm

      Hi there, can I ask, will this freeze? Thanks!

      Reply
    18. Bonnie Nolan says

      May 06, 2020 at 11:38 am

      Soooo delicious! Especially paired with the Cilantro Lime Cauliflower Rice AND your Low Carb Margaritas!

      Reply
      • Carolyn says

        May 06, 2020 at 12:41 pm

        Now that sounds like a perfect meal!

        Reply
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