Low Carb Chicken Enchilada Skillet
Try this Low Carb Chicken Enchilada Skillet recipe, or contribute your own.
Try this Low Carb Chicken Enchilada Skillet recipe, or contribute your own.
- 3/4 cup water
- 4 oz cream cheese
- oil spray
- 2 large rotisserie chicken breasts skin and bones removed
- *1-2 bell medium sized peppers diced small (i use whatever color i have on hand or a combination)
- 3/4 teaspoon better than bouillon chicken base
- 1 tablespoons oat flour (or thm baking blend but i like the oat
- 1/2 cup hatch green salsa (or your favorite green salsa)
- 8 ounces sharp cheddar cheese grated
- preheat the oven to 350 degrees and spray the skil
- 10- inch oven safe skillet or pie plate
- 2 large mission low carb whole wheat mission tortillas wit
- preheat the oven to 350 degrees and spray the skil
- Carbohydrate 7.70450352612 g
- Cholesterol 362.87389568 mg
- Fat 114.69597248048 g
- Fiber 0 g
- Protein 63.19909689452 g
- Saturated Fat 69.817011283824 g
- Serving Size 1 1 recipe (519g)
- Sodium 1780.05318421801 mg
- Sugar 7.70450352612 g
- Trans Fat 9.44917526860399 g
- Calories 1309 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Spray the skillet well with oil.
- Spray the two 4" whole wheat low carb tortillas ON BOTH SIDES.
- Cut one in half so that it can be distributed equally in the bottom of the skillet.
- Place the skillet and tortillas into the preheated oven for 10-15 minutes or until it is crisp/tender.
- While the crust is in the oven for 10-15 minutes dice the peppers and put them in a skillet with a little oil on high heat at first, then reduce the heat and cover for a few minutes until soft/crisp.
- In a separate pan cook the sauce by heating the water and chicken base and whisking in the softened cream cheese and oat flour.
- Once it is combined add the salsa.
- Cut the chicken into small bite-sized pieces and add to the cream sauce and mix together carefully.
- Remove the crust from the oven and it should be slightly crispy.
- Add the creamy sauce and chicken pieces to the cooked crust and top with the grated cheese.
- Return the skillet to the oven for about 5 minutes or until the cheese is thoroughly melted, about 5 minutes.
A Weeknight Winner: My Low-Carb Chicken Enchilada Skillet
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Dinnertime often feels like a race against the clock, a frantic scramble to get something nutritious on the table before everyone melts down. That's why I've become a huge fan of one-pan wonders – recipes that minimize cleanup and maximize flavor. This Low-Carb Chicken Enchilada Skillet is a perfect example. It's quick, easy, satisfying, and, most importantly, it tastes amazing! I developed this recipe after several weeks of experimenting with different low-carb tortilla options and sauce consistencies; I wanted a recipe that truly satisfied my cravings for enchiladas without the carb overload. And let me tell you, this one hits the spot every single time.
The beauty of this recipe lies in its simplicity. It requires minimal chopping and prep work, which is crucial on those busy weeknights. The creamy, flavorful sauce is the star of the show, perfectly complementing the tender chicken and slightly crispy tortillas. I love using rotisserie chicken to cut down on cooking time, but you can certainly cook your own chicken breasts if you prefer. I often experiment with different kinds of peppers, sometimes using a mix of colors for a vibrant dish. Feel free to adjust the spices and salsa to your liking – this recipe is incredibly versatile! I've even been known to sneak in some extra veggies like spinach or mushrooms for a boost of nutrients. Honestly, the possibilities are endless.
The Secret to Success: The key to achieving that perfect balance of crispy and tender is pre-baking the tortillas in the skillet. This creates a delicious, slightly crunchy base that holds up beautifully against the creamy sauce. Don't skip this step – trust me on this one! It's a game-changer.
I've adapted this recipe countless times for friends and family, tweaking it based on their preferences and dietary needs. Some friends substitute cauliflower rice for the tortillas to make it even lower carb. Others add a sprinkle of cilantro or avocado for extra freshness. I even made a version with ground turkey for those who don't have rotisserie chicken on hand. The best thing is that this recipe accommodates almost any dietary need or preference.
Beyond the convenience and deliciousness, this recipe offers a sense of accomplishment and joy. The satisfaction of creating a healthy, flavorful meal from scratch is unparalleled. It's a reminder that even amidst the chaos of a busy schedule, there's time to nurture ourselves and our families with nourishing food. This is more than just a recipe; it’s a way to bring a little bit of comfort and warmth into your home, and onto your table.
I hope you enjoy this Low-Carb Chicken Enchilada Skillet as much as I do. Let me know in the comments how it turned out!
Ingredients: (Remember to adjust based on your preferences and the size of your skillet)
- 2 large rotisserie chicken breasts (skin and bones removed)
- 1-2 medium-sized bell peppers (diced)
- 3/4 cup water
- 4 oz cream cheese
- 3/4 teaspoon Better Than Bouillon chicken base
- 1 tablespoon oat flour (or alternative low-carb flour)
- 1/2 cup hatch green salsa (or your preferred salsa)
- 8 ounces sharp cheddar cheese (grated)
- 2 large low-carb tortillas
- Oil spray
- 10-inch oven-safe skillet or pie plate
