Keto Chicken Enchiladas Skillet Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
• STEP 3.Add the chicken breast to the skillet and cook until browned on all sides. Remove from the skillet and set aside.
• STEP 4.In the same skillet, add the enchilada sauce, diced tomatoes, cumin, chili powder, and salt. Stir to combine.
• STEP 5.Slice the zucchini into thin strips using a mandoline or a sharp knife.
• STEP 6.Spread a thin layer of the enchilada sauce mixture on the bottom of a baking dish.
• STEP 7.Place a zucchini slice on a clean surface and spoon some of the chicken mixture onto one end. Roll up the zucchini slice and place it seam-side down in the baking dish. Repeat with the remaining zucchini slices and chicken mixture.
• STEP 8.Pour the remaining enchilada sauce mixture over the zucchini rolls. Sprinkle shredded cheese on top.
• STEP 9.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 10.Garnish with fresh cilantro before serving.
• STEP 11.Serve hot and enjoy!

Cooking Tips

• Make sure to slice the zucchini into thin strips to ensure they are pliable enough to roll.
• You can customize the level of spiciness by adjusting the amount of chili powder in the enchilada sauce.
• Feel free to add your favorite toppings such as sliced avocado, sour cream, or diced tomatoes.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through before serving.
• Serve the Keto Chicken Enchiladas Skillet as a main dish with a side of cauliflower rice or a fresh salad.