Chicken Enchilada Skillet is a fun and delicious version of Chicken Enchiladas, but gluten-free and without all the carbs…It’s also quick and easy to make. You can serv
e this for dinner, or as appetizers. You may think of it as a great dish for Cinco de Mayo Food, but I prefer to put this in the category of football food! With the Super Bowl coming up this week folks will absolutely love to eat this as a dip!
Chicken Enchilada Skillet is basically chicken enchiladas without the tortillas. Seems strange at first, but the idea is to serve it over vegetables that are also low carbs to get that enchilada flavor without the carbs, and calories. I just throw a scoop over a bed of lettuce or salad. However, I’ve also seen it served over cauliflower rice or in lettuce wraps, which makes it even easier than rolling up each individual enchilada. For the Super Bowl, or any other big game, you can put it next to a side of veggies to scoop it up, and chips (for those who don’t mind the carbs). Either way it’s outstanding.
Best of all it’s cooked and served in the skillet, making it a one pot meal that is a healthy recipe, family-friendly, easy, and low carb.
Low Carb Chicken Enchilada Skillet Recipe Tips and Variations:
- First you brown the chicken in butter or olive oil, and then simmer it in broth to cook through. Directions say to drain most of the broth after cooking, but I like to leave it all in. If you’re not sure, save some off to the side in a bowl in case you want to add later.
- Cheese is best if you shred it yourself. Recipe is typically made with chedder, but (believe it or not) I like it with to use goat cheese since it’s lower in calories and fat. Be creative, and cook to your tastes, but stick with dryer cheeses since they cook better. .
- Rather than searing the chicken in a pan to brown you can first put it on the barbecue, and I’ve also seen rotisserie chicken used. Both give it a different flavor that is great.
What do you serve with Chicken Enchilada Skillet?
- You can serve this Chicken Enchilada Skillet over lettuce, any type of cauliflower rice, or served in a lettuce wrap.
- Scoop it up like nachos with celery, or bell peppers. For the high-carb version, scoop it up with tortilla chips!
- Top it off with lots of salsa, black olives, sliced avocado, and some non-fat plain yogurt or sour cream.
- Beer and Margaritas!
- 2 Tablespoons salted butter or 3 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts cut into large chunks (about 4 inches each)
- Salt and pepper
- 1 cup chicken broth
- 2 Tablespoons tomato paste
- 1 Tablespoon chili powder
- 3 cloves minced garlic
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 small chili pepper
- ¾ cup plain yogurt
- 1½ cups shredded cheddar cheese or Mexican cheese blend (about 6 ounces)
- Cauliflower rice and your favorite enchilada toppings
- In a large skillet over medium heat, melt the butter. Season the chicken generously with salt and pepper. Brown the chicken in the butter for about 2 minutes per side.
- Add the broth and bring to a simmer. Cook for 12 to 15 minutes, until the chicken is cooked through.
- Remove the chicken to a plate and remove about half of the broth from the skillet. Discard the broth. Whisk the tomato paste, chili powder, garlic powder, cumin, and cayenne into the remaining broth in the skillet. Shred the chicken with 2 forks.
- Reduce the heat to low and whisk in the sour cream until well combined. Stir in the chicken. Sprinkle the cheese over the top and cover the skillet until melted, about 4 minutes.
- Serve with cauliflower rice and your favorite enchilada toppings, like pickled jalapenos, cilantro, guacamole, and tomatoes.
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