Low-Carb Chicken Enchilada Skillet

Easy Keto Dinners.png
Easy Keto Dinners.png

It's a low-carb meal you can make it minutes and it's also easy to tailor to any eater! Carolyn Ketchum, author of the new cookbook, Easy Keto Dinners, and "All Day I Dream About Food" blogger, joined us to share her recipe that can be served over everything from cauliflower rice to tortilla chips!

Chicken Enchilada Skillet

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes


  • 2 tablespoons butter
  • 1 ½ pounds chicken breast, cut into large chunks OR 3 to 4 cups rotisserie chicken
  • Salt and pepper
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • ¾ cup sour cream
  • 1½ cups shredded cheddar cheese or Mexican cheese blend


  1. In a large skillet over medium heat, melt the butter. Season the chicken generously with salt and pepper. Add the chicken to the butter and brown about 2 minutes per side.
  2. Add the chicken stock and bring to a simmer. Cook 12 to 15 minutes, until chicken is cooked through.
  3. Remove the chicken to a plate and remove about half of the chicken broth from the pan. Whisk the tomato paste, chili powder, garlic powder, cumin, and cayenne into the remaining broth in the pan.
  4. Reduce heat to low and whisk in the sour cream until well combined. Stir in the chicken. Sprinkle the top with the cheese and cover the pan until melted, about 5 minutes.