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Saturday, September 21, 2019

Healthy Recipes | Chicken Enchilada Skillet

✔ Joko Septiawanto
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Chicken Enchilada Skillet is the best part of cheesy chicken enchiladas in a 30-minute meal you can make on busy weeknights. No tortillas needed for this keto twist on a Tex Mex favorite. This easy low carb dinner recipe is the perfect way to change up Taco Tuesday or for a gluten-free Cinco de Mayo recipe.

The first time I heard of the keto diet, it was from my friend whose daughter was starting it to control seizures from a pretty severe form of epilepsy. Then I learned about the benefits of this low carb diet for diabetes control from my friend Carolyn Ketchum of the blog All Day I Dream About Food. Carolyn is a rock star in the keto world and in the food blogging world. And she is also just an all-around awesome person.

She creates some of the most amazing low carb recipes you’ve ever seen. Sure, things like steak and chicken and veggies are staples of the keto diet. So, of course, she has amazing recipes for those. In fact, one of her previous cookbook recipes was actually the basis for my Bolognese Stuffed Mushrooms. 

These days you can’t read health and fitness news or scroll through your Facebook feed without someone talking about their successes with weight loss, increased energy, mental clarity, or any of the other benefits of a keto lifestyle.

Chicken Enchilada Skillet

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6 people
Calories: 343kcal

Ingredients:

  • 1/8 teaspoon cayenne pepper
  • 3/4 cup sour cream
  • 1 1/2 cups shredded cheddar cheese or Mexican cheese blend (about 6 ounces)
  • Cauliflower rice and your favorite enchilada toppings
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 2 Tablespoons salted butter
  • 1 1/2 pounds boneless, skinless chicken breasts cut into large chunks (about 4 inches each)
  • Salt and pepper
  • 1 cup chicken broth

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Instructions:

  1. First, 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.
  2. Second, Add the broth and bring to a simmer. Cook for 12 to 15 minutes, until the chicken is cooked through.
  3. Next, 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.
  4. 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.
  5. Serve with cauliflower rice and your favorite enchilada toppings, like pickled jalapenos, cilantro, guacamole, and tomatoes.


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