Get the Recipe: Chicken Enchilada Skillet
This one pan Chicken Enchilada Skillet is loaded with shredded chicken, tomatoes, green chilies and a creamy sauce! Enjoy a generous serving of this easy keto chicken recipe for under 5 net carbs!
Ingredients
- 1 tablespoon olive oil
- 4 cups cooked, shredded chicken
- 1/2 cup onion, chopped
- 1 4 ounce green chiles, drained
- 1 10 ounce can tomatoes with green chilies, drained
- 1 1 ounce package taco seasoning
- 1 15 ounce can tomato sauce
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large oven safe skillet to medium heat. Add the olive oil, chicken, onion, green chiles, and tomatoes. Cook the mixture 4-5 minutes, stirring occasionally.
- Add the taco seasoning and tomato sauce. Stir and cook the mixture until it begins to simmer.
- Remove the skillet from heat and top with cheese. Bake 20 minutes until the cheese is bubbly and golden brown.
Notes
Net carbs are 4.9 g per serving
Serving: 1 1/4 cup, Calories: 228kcal, Carbohydrates: 7g, Protein: 21g, Fat: 12.7g, Cholesterol: 74mg, Sodium: 379mg, Fiber: 2.1g, Sugar: 3.7g
Did you make this recipe?Please leave a star rating and review below!