Chicken Enchilada Skillet Casserole is a healthy, low carb and keto dinner recipe. This Skillet Casserole is without the unhealthy carbs which you want to stay away from. It's a super quick, easy and so cheesy Chicken Casserole recipe for dinner. Its got the same flavors as an enchilada casserole but is made without the Tortillas.
This super quick Chicken Enchilada Skillet Casserole gets ready in just 30 minutes from scratch. Also, this is a one-pot recipe which means it's only one pot to wash after dinner.
You can serve these Chicken Enchilada Skillet Casserole on its own or with some steamed Veggies or some Keto Garlic Breadsticks.
Jump to:
- Chicken Enchilada Skillet Casserole
- Ingredients Needed to make Chicken Enchilada Skillet Casserole
- How to make Chicken Enchilada Skillet Casserole
- STEP 1: Shred the Chicken
- STEP 2: Make the Casserole
- STEP 3: Add the Shredded Chicken
- STEP 4: Add the Cheese
- STEP 5: Garnish & Serve
- How to make Chicken Enchilada Skillet Casserole ahead of time
- Other Alternatives to this recipe
- Chicken Enchilada Skillet Casserole
Chicken Enchilada Skillet Casserole
There is nothing more amazing than a Low Carb Casserole Recipe for Dinner. It's healthy saves you from those extra carbs, and is always a great option for dinner. Also, I love baking Casseroles, because it's so quick to make and makes for an easy prep as well as an easy cleanup.
I just love Chicken Enchilada. Comforting Mexican flavors in every bite of this makes for a brilliant combination which we love every bite of.
Ingredients Needed to make Chicken Enchilada Skillet Casserole
- Shredded Chicken
- Olive Oil
- Chicken Broth (Low Sodium)
- Cream Cheese
- Green Chile Enchilada Sauce
- Cayenne Pepper
- Ground Cumin
- Taco Seasoning
- Salt & Pepper
- Shredded Cheddar Cheese
- Chopped Cilantro (for garnish)
- Sour Cream (for serving)
How to make Chicken Enchilada Skillet Casserole
Below is a brief description of the recipe. You can find the detailed recipe below. Also, watch the video for a quick visual.
STEP 1: Shred the Chicken
- Precook the chicken in the microwave on high for 5 minutes or cook the Chicken in a Crockpot for 3 hours.
- After the Chicken gets cooked, shred the chicken using two forks.
- Keep this Shredded Chicken aside.
STEP 2: Make the Casserole
- Heat Olive Oil in a Pan.
- As the Oil shimmers, add the Chicken Broth and Cream Cheese. Mix the Cream Cheese until it melts.
- Add the spices - Taco Seasoning, Cayenne Pepper, Green Chile Enchilada Sauce, Salt & Pepper. Toss to combine.
STEP 3: Add the Shredded Chicken
- Add the Shredded Chicken. Toss until Combined.
STEP 4: Add the Cheese
- Add the shredded Cheddar Cheese on top. Bake this in the oven for 10 minutes at 350F or 180C
- Or, Cover Cook it over medium-low heat for 10 minutes or until the cheese melts on top.
STEP 5: Garnish & Serve
- Garnish with Freshly Chopped Cilantro and serve with a dollop of Sour Cream and Guacamole on the side.
How to make Chicken Enchilada Skillet Casserole ahead of time
- You can use Rotisserie Chicken and skip Precooking the Chicken.
- You can prepare this casserole, cover it tightly with a foil and freeze it for 3-4 days. Just bake it for 5 extra minutes in the oven. No need to thaw it.
Other Alternatives to this recipe
- To make this spicier, you can add some Salsa of your choice.
- You can use Monterrary Jack Cheese or Pepper Jack Cheese
I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Chicken Enchilada Skillet Casserole
INGREDIENTS
- 1.5 lbs Shredded Chicken
- 1 teaspoon Olive Oil
- 1 cup Chicken Broth low sodium
- 4 oz Cream Cheese
- 1 tablespoon Taco Seasoning
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Ground Cumin
- Salt & Pepper
- 1 cup Green Enchilada Sauce
- 1½ cup Shredded Cheddar Cheese
Garnish
- chopped Cilantro
- Sour Cream
- Guacamole
INSTRUCTIONS
- Cook the Chicken with broth in the microwave on high for 5-minutes or cook them on low in the crockpot for 3 hours. After the Chicken gets cooked, use two forks to shred the Chicken.
- In a pan, heat some Olive Oil. As the oil shimmers, add the Chicken Broth followed by the Cream Cheese. Cook over low heat until the Cream Cheese melts.
- Next, add the spices - Taco Seasoning, Cayenne Pepper, Ground Cumin, Salt & Pepper. Also, add the Green Chile Enchilada Sauce. Stir to combine.
- Stir in the Shredded Chicken. Toss to combine
- Add the shredded Cheddar Cheese. Do not stir. Bake for 10-minutes at 350F or 180C. Or just cover cook over medium-low heat for 20 minutes until the cheese melts on top of the Casserole.
- Garnish with chopped cilantro and serve with a dollop of Sour Cream, a spoonful of Guacamole, and some more Green Chile Enchilada Sauce by it.
Video
Notes
- You can use Rotisserie Chicken instead of Precooking and shredding the Chicken
- You can use Pepper Jack Cheese or Monterrey Jack Cheese instead of Cheddar.
ashley mitchell says
have you done this red enchilada sauce before? Im not a huge fan of green and wanting to try with red.
Anjali says
Yes I love Red Enchilada Sauce too! You can replace Green Enchilada Sauce with Red!