Dinner meal filed with juicy chicken, enchilada sauce, tortilla strips, and plenty of cheese! No need to roll tortillas to get the entire flavor of enchiladas! This all recipe happen is just 30 minutes time frame.

With 30 minute time frame or less a Keto friendly low carbChicken Enchiladas Skillet dish on your dining table it’s just amazing. This is a quick and easy one.

How to Make Keto Friendly Chicken Enchiladas Skillet

Low carb tortillas are a pantry staple in my house.  I use the fajita size flour tortillas that are 3 net carbs each.  I used 4 for this recipe and cut them into about 1.5 inch pieces.

I then sautéed the tortillas in some avocado oil until they were nice and crispy.  I know we are just going to get them soggy in the sauce, but getting them brown really gives them a nice flavor!

I removed them from the pan and added the rotisserie chicken that I de-boned and cut into bite size pieces.  I then poured the amazing enchilada sauce over top.

I love to use Whole Foods 365 enchilada sauce because it is a 15 oz jar and it doesn’t have any sugar.  

 I decided to keep this keto chicken enchiladas recipe pretty simple.  I was planning on adding some diced zucchini and red bell pepper to this low carb 30 minute meal but my kids (and husband) would pick at it and aren’t nobody got time for that!

You could definitely add some veggies, though.  I think that would be delicious!

After I added the enchilada sauce, I added the glorious cheese.  I am a lover of shortcuts, so I used a pre-shredded Mexican blend or you could use a mix of cheddar and Monterey jack.  All Monterey jack would be amazing as well.

After the cheese melted I added the tortilla strips and stirred them in. Saucy perfection.

Keto Chicken Enchiladas Skillet

Dinner meal filed with juicy chicken, enchilada sauce, tortilla strips, and plenty of cheese! No need to roll tortillas to get the entire flavor of enchiladas! This all recipe happen is just 30 minutes time frame.

Course: dinner

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 360kcal

Author: Hit Recipes

INGREDIENTS

  • 2 Tablespoons Avocado Oil
  • 4 low carb fajita tortillas cut into 1.5 inch strips
  • 3 Cups cooked and shredded chicken (white and dark meat)
  • 1 15 oz jar red enchilada sauce
  • 2 Cups shredded Mexican cheese, such as Monterey Jack and cheddar blend

INSTRUCTIONS

  1. In a large skillet on medium-high heat, add the avocado oil and heat until shimmering.  Add the tortilla strips and sauté until browned and crisp, about 5 minutes.  Remove from the pan onto a plate and set aside.
  1. Add the already cooked chicken to the skillet and the enchilada sauce.  Let heat through, about 5 minutes.  Stir in the cheese and cover with a lid for 5 minutes to let the cheese melt.  Add the crispy tortilla strips and gently stir to combine.
  2. Serve with cilantro, avocado, or sour cream.  

USEFUL TIPS

  • If you don’t have a rotisserie chicken, you could use 3 chicken breasts, season with salt and pepper, and cook in a skillet with avocado oil until cooked through.  Then shred.
  • Pre-shredded or cheese you shred yourself are both perfectly fine for this recipe.
  • If you want to add veggies like diced zucchini, diced onion, or red bell pepper, add them to the skillet with another tablespoon of oil after you cook the tortillas.  Let them sauté until soft, then add the chicken and enchilada sauce.

NUTRITION

Calories: 360kcal | Carbohydrates: 16.4g | Protein: 27g | Fat: 19g | Fiber: 8.7g