Chicken Enchilada Skillet Casserole is a quick low carb and keto Chicken dinner recipe. Its a one-pot skillet casserole that is super easy to make and is so delicious.
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.
Nutrition
Nutrition Facts
Chicken Enchilada Skillet Casserole
Amount Per Serving
Calories 346
* Percent Daily Values are based on a 2000 calorie diet.
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