Low-Carb Chicken Enchilada Skillet

High-protein and low-carb, this Keto Chicken Enchilada Skillet is as simple as it gets, and it’s so good! Caramelized onions are combined with juicy chicken thighs, red enchilada sauce, and shredded cheese to make a delicious and easy one pan meal that tastes even better the next day! 

​One-Pan Chicken Enchilada Skillet

If you’re craving a quick meal that’s flavorful and will have the entire family raving, I can’t recommend this one-pan chicken enchilada enough.

All you need is one pan or skillet, and you’re ready to go. Whether you’re on a keto diet or just looking for a healthier alternative to traditional enchiladas, this dish is perfect and will become a staple in your kitchen.

It satisfies all the flavors you might be missing from your Mexican food favorites, and then some!

There are so many ways to customize this keto dinner recipe to make it something fresh and exciting every time.

Enjoy it with my tasty low-carb tortillas or over a bed of Kaizen lupini rice if you’re keepin’ it keto. If not, flour tortillas, corn tortillas, rice, or beans would be a hit, too! 

Why You’ll Love It

• A delicious recipe for those on a low-carb or ketogenic diet.
• One of those easy keto dinners that hits the spot, every time!
• ​The whole family will love it, keto or not!
• Made with simple ingredients for quick and easy cooking.

Featured Ingredients

(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)

• Yellow onion: Yellow onion adds a delicious, savory flavor to the dish and caramelizes perfectly in the pan. 
• Boneless skinless chicken thighs: I love using chicken thighs in this recipe because they are tender and juicy, and have more flavor than chicken breasts. 
• Taco seasoning: I used store-bought taco seasoning for convenience, but feel free to make your own at home.
• Enchilada sauce: I used store-bought to keep things simple, but you can also make your own homemade enchilada sauce. 
• Shredded cheese: Use your favorite shredded cheese for this recipe. I like to use a blend of cheddar and Monterey Jack.
• Fresh cilantro: For a pop of freshness and color, garnish with some chopped fresh cilantro before serving.
• Jalapeño peppers: Jalapeños add a nice kick of heat to the dish. 
• Fresh lime juice: Squeezing a little fresh lime juice over the skillet right before serving adds a bright and tangy flavor. 
• Sour cream: A staple in Mexican cuisine, sour cream adds a creamy texture that balances out the spiciness.
• Chile lime seasoning: If you’ve followed me long enough, you know that I can’t get enough of chile lime seasoning. It takes this dish to the next level with a burst of tangy and spicy flavor.

Variations and Substitutions

Chicken thighs: Instead of chicken thighs, you can use chicken breasts, ground beef, or even tofu for a vegetarian option.

Enchilada sauce: I used red enchilada sauce, but you can also use green enchilada sauce for a different flavor.

Dairy-free: For a dairy-free option, skip the cheese and swap in some dairy-free sour cream or cashew cheese.

Tasty add-ins: Add in your favorite veggies, such as bell peppers, zucchini, or mushrooms for extra flavor and nutrition.

How to Make Keto Chicken Enchiladas 

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

STEP 1 – CARAMELIZE ONIONS

Start by dicing up the yellow onion. Then, heat butter on a pan set to medium-low heat. Add the onion and a couple pinches of salt, stirring frequently until they are caramelized. Be patient; it’s worth it. 

Pro Tip: I like to add about 2 teaspoons of balsamic at the end to help it get a nice color and stir. 

When done, turn off the heat, remove the onions, and set to the side. Don’t wash the pan!

STEP 2 – SEASON CHICKEN

Next, grab your chicken thighs. Rub them with 1 tablespoon avocado oil, and season them with a couple pinches of salt, onion powder, and taco seasoning (or harissa seasoning). Mix well. 

If you have time, it would be great to let this marinate for a couple of hours if you can, but it’s not required.

STEP 3 – SEAR 

When the chicken is ready, bring the same pan to medium heat. Add the remaining avocado oil and sear the chicken for 3 minutes on the first side and 2 minutes on the other side. You just want a quick sear here.

STEP 4 – ADD ENCHILADA SAUCE & BAKE

Pour in the entire jar or can of enchilada sauce, add in the caramelized onions, and pop the pan into the oven for 15 minutes at 400°F.

Remove at 15 minutes, top with shredded cheese, and pop back into the oven for 3-4 minutes or until the cheese is melted.

STEP 5 – ADD TOPPINGS & SERVE

Remove the skillet from the oven and top with fresh cilantro, jalapeño peppers, fresh lime, sour cream, and, of course, chile lime seasoning. You can eat this as is, with some tortillas, with your favorite base (rice, beans, or if you’re keeping it low-carb, my Kaizen low carb rice). Enjoy!

FAQ

Storage

Any leftovers of your low carb chicken enchilada skillet can be stored in an airtight container in the fridge for 3 to 4 days. 

To freeze, place it in a freezer-safe, airtight container and store it in the freezer for up to 3 months. 

​More Recipes You’ll Love

• Taco Tuna Lettuce Wraps
• Low-Carb Taco Burger (Copycat In-N-Out “Animal Style”)
• Creamy Avocado Salsa with Pistachios
• Halal Cart Chicken and Rice Bowls