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Keto Chicken Enchiladas Skillet - A Fast, Flavorful One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons avocado oil or olive oil
  • 1/2 medium yellow onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 2 cups thinly sliced green cabbage (or 1 large zucchini, cut into thin ribbons)
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 1/4 cups red enchilada sauce (choose a low-sugar brand)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 1/2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
  • 2 tablespoons chopped fresh cilantro
  • Optional toppings: sour cream, diced avocado, sliced jalapeños, chopped green onions, lime wedges

Method
 

  1. Warm a large oven-safe skillet over medium heat and add the oil. Add the onion and bell pepper. Cook 4–5 minutes until softened and lightly browned.
  2. Stir in the cabbage (or zucchini). Cook 3–4 minutes, just until it softens but still has some bite. Do not overcook—you want it to mimic tortilla texture.
  3. Add the shredded chicken to the skillet. Sprinkle in cumin, chili powder, smoked paprika, garlic powder, oregano, salt, and pepper. Toss to coat.
  4. Pour in the enchilada sauce and stir until everything is evenly sauced. Taste and adjust seasoning if needed. Reduce heat to low and let it simmer 2–3 minutes to meld flavors.
  5. Sprinkle cheese evenly over the top. Cover the skillet with a lid (or tent with foil) and cook 2–3 minutes until the cheese melts. Alternatively, broil uncovered for 1–2 minutes until bubbly and lightly golden.
  6. Remove from heat. Sprinkle with cilantro and add your favorite toppings. Serve hot with lime on the side.