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Recipe from Simpler Savory

The recipe

Low-Carb Chicken Enchilada Skillet

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
420

2× the original author values. Recipe yield: 4 servings.

calories
840

3× the original author values. Recipe yield: 4 servings.

calories
1260
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion — diced
  • 1 red bell pepper — seeded and sliced
  • 3 cloves garlic — minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano — crumbled
  • 1 cup red enchilada sauce — low-sugar
  • 1/3 cup chicken broth — plus more to thin if needed
  • 1 can (4 oz) diced green chiles — mild
  • 3 tablespoons cream cheese — softened
  • 3 cups cooked shredded chicken — rotisserie or leftovers
  • 4 low-carb tortillas — cut into 1/2-inch strips; or use 2 medium zucchini ribbons
  • 1 cup Monterey Jack cheese — shredded
  • 1/2 cup sharp cheddar cheese — shredded
  • 1/2 teaspoon kosher salt — or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro — chopped
  • 1 jalapeño — thinly sliced
  • 1/2 cup sour cream — for serving
  • 1 avocado — diced
  • 1 lime — cut into wedges

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened and glossy, 4 to 5 minutes. Stir in garlic for the last 30 seconds.
  2. Sprinkle in chili powder, cumin, smoked paprika, and oregano. Toast 45 to 60 seconds, stirring, until fragrant and a shade darker.
  3. Pour in enchilada sauce and chicken broth; stir to combine. Add diced green chiles and bring to a gentle simmer 1 to 3 minutes to concentrate flavor.
  4. Reduce heat to medium-low and whisk in cream cheese until the sauce is smooth and velvety.
  5. Fold in shredded chicken until evenly coated. Season with salt and pepper to taste.
  6. Stir in low-carb tortilla strips (or zucchini ribbons/cabbage). Simmer 1 to 2 minutes for tortillas to soften; if using zucchini, cook just until slightly tender-crisp.
  7. If the mixture seems too thick, add a splash of broth; if too thin, simmer uncovered 1 minute to reduce.
  8. Scatter Monterey Jack and cheddar over the skillet. Cover and cook until melted and bubbly, 2 to 3 minutes. Optionally broil 1 minute for browned spots.
  9. Top with cilantro, jalapeño, and any desired toppings. Serve with lime wedges and spoonfuls of sour cream, if you like.

Notes

Cool leftovers to room temperature and refrigerate in an airtight container up to 4 days. For freezing, use tortilla strips (skip zucchini), cool completely, and freeze up to 2 months. Reheat gently in a skillet over medium-low with a splash of broth, or microwave 60–90 seconds per serving, stirring halfway. Add fresh toppings after reheating.

Source: https://simplersavory.com/low-carb-chicken-enchilada-skillet/