Keto Chicken Enchilada Skillet

April 18, 2019Laura

I didn’t plan on sharing this Chicken Enchilada Skillet recipe here on the blog when I planned it for dinner the other night. However, once I got it assembled and smelled it cooking, I decided to write the instructions down. When it was finished cooking, I snapped some photos and we dug in. It turned out SO good! Plus it was the easiest thing ever to throw together. I’m glad I wrote everything down to share with you all! I’ve said this before in other recipes, but this is one of my new favorite meals.

This is a no tortilla skillet. It includes shredded chicken, cauliflower rice, onion, bell pepper, garlic, enchilada sauce, taco seasoning and cheese. I made mine in a cast iron skillet for photo sake, but any skillet will work. Don’t forget all of the yummy garnishes! I served mine with what we had on hand: green onions, tomatoes, sliced lime, black olives and sour cream. Avocado slices and salsa would be great as well!

When I’ve posted a recipe with cauliflower rice in the past, I’m often asked if you can taste it. In this skillet, I couldn’t even tell cauliflower was in it! All of the other flavors masked it very well. It makes the perfect rice substitute in Mexican inspired dishes like this. One tip I like to share, be sure all of the water is absorbed before adding it to the skillet. I use the Green Giant brand riced cauliflower and steam it in the microwave per bag directions, around 5-6 minutes. With other brands, it’s taken longer, so just take that into consideration. If you try this recipe, be sure to reach out and let me know how you like it! Hope you enjoy!

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Print Recipe

Keto Chicken Enchilada Skillet

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Serves: 6
  • Calories 168.9


  • 2 cups shredded chicken
  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 10 oz bag cauliflower rice, steamed
  • 2 tsp taco seasoning
  • 10 oz can red enchilada sauce
  • 3/4 cup shredded Mexican blend cheese


  • 1)

    Cook & shred the chicken. I cook mine in the Instant Pot on manual/high pressure for 20 minutes. After 20 minutes, manually release pressure and shred with two forks. You can also use a rotisserie chicken.

  • 2)

    Steam cauliflower rice per bag directions, until water is absorbed.

  • 3)

    Heat oil in skillet over medium heat. Add onion and green pepper, saute until veggies are tender. Add minced garlic and saute until fragrant.

  • 4)

    To the skillet, add steamed cauliflower rice, taco seasoning, enchilada sauce and chicken. Stir together until incorporated. Heat through for 5 minutes.

  • 5)

    Top mixture with shredded cheese. Cover pan with lid until cheese melts. If using oven safe skillet, you can also place under broiler until melted. Garnish with your favorite toppings and serve.


I use this enchilada sauce.

Homemade taco seasoning recipe can be found here.

Nutrition (Per Serving)

Net Carbs4.5g
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