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Keto Chicken Enchilada Skillet - Easy, Cheesy, Weeknight Comfort

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: 3 cups shredded or chopped (rotisserie or leftover works great)
  • Red enchilada sauce (low-carb): 1.5 to 2 cups (look for no-sugar-added)
  • Shredded cheese: 2 cups (Mexican blend, Monterey Jack, or cheddar)
  • Avocado oil or olive oil: 1 to 2 tablespoons
  • Onion: 1 small, diced
  • Bell peppers: 2 (any color), sliced thin
  • Green chiles: 1 small can, drained (optional but tasty)
  • Garlic: 2 cloves, minced
  • Spices: chili powder, cumin, smoked paprika, salt, black pepper
  • Chicken broth: 1/4 to 1/2 cup (to loosen sauce, if needed)
  • Cream cheese: 2 ounces (optional, for a richer, creamier sauce)
  • Fresh cilantro: small handful, chopped
  • Fresh lime: 1, cut into wedges
  • Optional toppings: sour cream, sliced jalapeños, diced avocado, chopped scallions

Method
 

  1. Warm the skillet: Heat a large oven-safe skillet over medium heat. Add oil and let it shimmer.
  2. Sauté the aromatics: Add onion and peppers with a pinch of salt. Cook 5 to 7 minutes, stirring, until soft and lightly browned. Add garlic and cook 30 seconds until fragrant.
  3. Season the base: Sprinkle in 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and a few grinds of pepper. Stir to coat the veggies and toast the spices for 30 seconds.
  4. Add the chicken: Stir in the cooked chicken and green chiles. Warm for 1 to 2 minutes so everything mingles.
  5. Pour in sauce: Add the enchilada sauce. If it seems too thick, splash in 1/4 cup broth. If you want a creamy finish, stir in the cream cheese until melted and smooth.
  6. Simmer: Reduce heat and let it bubble gently for 3 to 5 minutes. Taste and add salt if needed.
  7. Cheese time: Sprinkle the shredded cheese evenly over the skillet. If your skillet is oven-safe, transfer to the broiler for 1 to 2 minutes to melt and brown the top. If not, cover with a lid and melt the cheese on the stovetop.
  8. Finish and garnish: Remove from heat. Scatter chopped cilantro over the top. Serve with lime wedges and your favorite keto-friendly toppings.