Easy Keto Chicken Enchilada Skillet

This keto chicken enchilada skillet couldn't be easier to make! It's a skillet version of the Mexican food favorite, meaning less time spent rolling and filling traditional enchiladas, but with all the same great flavors. 

With simple ingredients like shredded chicken, low-carb tortillas, canned enchilada sauce, and green chilies, it's one of those easy keto dinners you'll keep coming back to.

My low-carb chicken enchilada skillet recipe is quick, easy, and fuss-free!

It's one of those that I often make when I have leftover chicken or a rotisserie chicken on hand and it has quickly become one of my family's favorite recipes!

This may be a super easy and quick meal, but it still delivers the quality and flavor you crave when you're in the mood for some hearty and comforting Mexican food.

The trick is in the seasoning! I use a blend of chili powder, cumin, garlic powder, and more... plus some green chiles and enchilada sauce to create that classic flavor of red enchiladas. 

Keto tortilla strips are also mixed in with the chicken and sauce, giving this casserole some more hearty texture and substance.

And of course, we can't forget about the cheese! Lots and lots of delicious, melty cheese on top is the finishing touch that brings this dish together.

why this recipe works

One of the biggest challenges on a low carb diet is finding ways to still enjoy your favorite comfort foods without going over your carb limit. That's where this keto enchilada skillet comes in handy!

By using low-carb tortillas and low-carb enchilada sauce, you can still indulge in all your favorite Mexican flavors without sacrificing taste for your diet. Not only that, the whole family won't either since they won't even know the difference! 

 My low-carb green chicken enchiladas are one of my favorites, but they do require a little bit more effort. This skillet meal is a super easy, one pan dinner that is perfect for meal prep or a weeknight when you don't have a ton of time to cook.

It's also a great option for potlucks or parties since it can easily be doubled or tripled to feed a crowd.

Customize this dish with your favorite toppings like avocado, sour cream, or cilantro for added flavor and freshness, and you've got a deliciously satisfying meal that is sure to be a hit!

My keto chicken enchilada skillet is:

• A great way to satisfy your craving for Mexican food while sticking to a ketogenic diet.
• Easily customizable with your favorite toppings and extras.
• Perfect for meal prep or a quick and easy meal.
• Made with simple, affordable ingredients that are easy to find.

ingredients for low carb chicken enchilada skillet

Here's a look at what you will need but be sure to check out the recipe card for for the specific ingredient amounts.

• Vegetables. Yellow onion and red or yellow bell pepper are sautéed in the skillet for added flavor and texture that gives this dish a fajitas-inspired flavor.
• Shredded, pre-cooked chicken. For this recipe, you can use leftover chicken, a rotisserie chicken, or chicken you cook yourself.
• Spice blend. I used a flavorful blend of onion powder, cumin powder, garlic powder, chili powder, or ½ teaspoon chipotle, sea salt, and pepper. For extra ease, a store-bought taco seasoning works well too.
• Green chiles. A small can of diced green chiles adds a nice kick and depth of flavor to the dish.
• Enchilada sauce. Choose a low-carb enchilada sauce for this recipe. I like to use canned sauces because they are easy and affordable, but you can make your own if you wish! I really love Siete's red enchilada sauce.
• Low-carb tortillas. It's easy to find low-carb tortillas at the grocery store but keep in mind that most contain gluten. Siete has an almond flour tortilla with low net carbs and no gluten added.
• Shredded cheese. Use a Mexican cheese blend or something like cheddar or Monterrey jack for this recipe.
• Enchilada toppings. My go-to toppings are fresh lime wedges, sour cream, green onions and fresh cilantro... but you do you!

keto chicken enchilada casserole recipe (skillet-style)

Dice, saute, mix, top with cheese and bake. That's really all there is to it!

This keto enchilada casserole is so easy, and the flavors are out of this world. Here's a look at how to make it but check out the printable recipe card at the bottom of the page for all of the details.

Once boiling, remove from heat and mix the tortilla strips into the chicken mixture. Top with the shredded cheese.

Bake at 350°F for 15-18 minutes. 

Remove from the oven and serve with your favorite enchilada toppings.

tips for best results

• Top tip: I love Siete brand tortillas and red enchilada sauce! The red enchilada sauce has the best flavor and a minimal amount of sugar (from dates). Siete almond flour tortillas are also gluten free, while regular (Mission brand or similar) low-carb tortillas typically contain gluten. Use your favorite! You could also make your own homemade tortillas! I break down how I make mine in this crockpot keto carnitas with low-carb tortillas recipe! It's surprisingly simple, and they taste delicious.

• To make it even easier for yourself, use leftover chicken or a rotisserie chicken from the store. You could also cook chicken breast or thighs in your Instant Pot or Crockpot and shred them for this recipe.

recipe variations

• Extra heat - Add a chopped chipotle pepper (in adobo sauce) to the mixture instead (or in addition to) the green chiles. Top with fresh or jarred jalapeños.
• Deluxe - It's all about the toppings! Serve this with guacamole, shredded lettuce, or pico de gallo and go all out.
• Kid friendly - Use a more mild enchilada sauce and omit the green chiles.

equipment

Use a skillet that is oven-safe, such as a cast iron skillet, a braiser, or a pan with an oven-safe handle.

If you don't have one, you can cook the ingredients in a large pan on the stovetop, then transfer everything to a casserole dish to bake. 

storing and making ahead

This chicken enchilada skillet can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can either heat it back up in the skillet or microwave individual portions.

You can also freeze this casserole before baking for future meals. Just wrap it tightly with foil or place it in an airtight container and store it in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight before baking as directed.

To make ahead, you can prep the skillet and store it in the fridge until ready to bake. Just add a few extra minutes to the cooking time.

you might also love

• Let your crockpot do all the heavy lifting with this crockpot keto carnitas with low-carb tortillas! Just toss in all your ingredients, leave it for the day, and come back to tender and flavorful pulled pork. Eat them plain, add them to a salad or wrap, or go all out with tortillas and delicious toppings like mango avocado salsa.
• This keto taco casserole is another super quick and easy recipe that features all the delicious flavors of a classic taco without any of the carbs. It's perfect for those following a keto or low-carb diet, but it's also great for anyone looking for a flavorful and healthy meal option.
• Flavorful and oh-so comforting, this keto chicken tortilla soup recipe is sure to become a staple in your dinner menu. Tender shredded chicken thighs, diced onions, and tomatoes are simmered in a flavorful broth seasoned with cumin and chili powder. To add some crunch, top off each bowl with crispy fried strips made from low-carb tortillas. 

pairing

These are my favorite dishes to serve with this keto chicken enchilada skillet: