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Chicken Enchilada Skillet

By Jason Fung, MD

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! Recipe from All Day I Dream About Food
Prep Time 5 mins
Cook Time 10 mins
Course Break-Fast Meal, Dinners + Mains
Cuisine American, Mexican
Servings 6
Calories 331 kcal

Ingredients
  

  • 2 tbsp butter
  • 1/2 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne
  • 3/4 cup sour cream
  • 1 1/2 lb chicken cooked, cubed or shredded
  • 1 1/2 cups cheddar shredded 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.

Nutrition

Nutrition Facts
Chicken Enchilada Skillet
Amount per Serving
Calories
331
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
96
mg
32
%
Sodium
 
406
mg
18
%
Potassium
 
267
mg
8
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
18
g
36
%
Vitamin A
 
1168
IU
23
%
Vitamin C
 
4
mg
5
%
Calcium
 
248
mg
25
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Mexican
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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