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Easy Chicken Enchilada Skillet

Easy Chicken Enchilada Skillet Recipe - My first job ever was working at a small Mexican restaurant in Minneapolis while I was in college, and I fell in love with the food. We didn’t eat much takeout growing up, so it was a whole new tasty world for me. One of my favorite things on the menu was chicken enchiladas: the sauce, the tender chicken, the cheese! This is actually the first dish that came to mind when I was thinking up recipes for this book. It took a few tries, but this final version is definitely where it’s at!

Fat: 23.6 g
Carbs: 7.4 g
Net carbs: 6.1 g
Protein: 19.2 g
Fiber: 1.3 g
Easy Chicken Enchilada Skillet recipe


  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (14 g) unsalted butter
  • 1 shallot, finely chopped
  • ½ red bell pepper, diced
  • 2 cloves garlic, finely minced
  • 2 tbsp (32 g) tomato paste
  • 3 tbsp (45 ml) Chicken Bone Broth or store-bought
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper, or less to taste
  • ¼ cup (60 ml) sour cream
  • 1½ cups (210 g) shredded rotisserie chicken
  • 1 cup (116 g) shredded Mexican cheese blend
  • Fresh cilantro leaves, to garnish
  • Sliced jalapeños, to garnish (optional)
  • Cauliflower rice, to serve

How to make Easy Chicken Enchilada Skillet

  1. Turn the oven to broil on the highest setting.
  2. Heat the olive oil and butter in an oven-safe skillet over medium-high heat. Add the shallot, bell pepper and garlic to the pan and sauté for 5 to 7 minutes, until the bell pepper is tender. Stir in the tomato paste and cook for about 1 minute. Lower the heat to medium and stir in the broth to deglaze the pan. Stir in the chili powder, cumin and cayenne pepper.
  3. Add the sour cream and stir to combine. Add the chicken and stir to make sure it is well incorporated. Sprinkle the cheese on top and transfer the skillet to the oven. Broil until the cheese is golden and bubbly, about 3 minutes.
  4. Garnish with cilantro and jalapeños (if using), and serve with cauliflower rice.