I only have a handful of recipes from my mom because she just did her own thing and didn’t really follow them, so the ones I do have I cherish. This recipe for Low Carb Chicken Enchilada Skillet is based on a hand-written note that she gave me and which she called Southwest Chicken Pie.
To make this great dish lower in carbs, I did an easy low carb crust with oven baked crispy/tender Mission low carb tortillas and of course modified the cream of chicken soup to THM. Otherwise, it’s very similar to hers and one that we enjoy as much as the original.
After preparing this dish several times I found that timing is everything. If you start by preheating the oven to 350 degrees it will be almost ready by the time you oil your skillet and prepare your tortillas and get them arranged on the plate.
Also, keep in mind that it can be easily doubled and cooked in a large heavy casserole dish or a larger skillet, just be sure and spray all of the tortillas on both sides as well as the HEAVY casserole dish and allow the tortillas to get a little crispy in the oven before adding your chicken and gravy.
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I love the rounded edges and find that it works great for everyday use as well as for cakes like this Sugar Free Chocolate Chip Skillet Cake. I used a 10″ cast iron skillet but any oven-proof skillet or even a heavy 10″ round ovenproof pan will work. Affiliate link:
If you love making easy peasy, low carb pies like this one why not try a sweet, Sugar Free Sopapilla Cheesecake? And try some of my other low carb tortillas recipes Low Carb Beef Skillet Enchiladas, and Low Carb Fried Ice Cream.
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Low Carb Chicken Enchilada Skillet
Yield 2-3 servings
Preheat the oven to 350 degrees and spray the skillet with oil. I used a 10" cast iron skillet but any oven-proof skillet or even a heavy 10" round oven proof pan will work.
- For Crust:
- 10-inch cast iron skillet or pie plate
- 2 large (4 net carb) Mission Carb Balance whole wheat mission tortillas with one cut in half and sprayed with oil
- 2 large rotisserie chicken breasts skin and bones removed or equivalent to 2 1/2 cups chopped chicken meat
- *1-2 bell medium sized peppers diced small
- 1 1/2 cups chicken broth reduced (by boiling) to 3/4 cup in order to concentrate the flavors
- 4 oz cream cheese
- 1 tablespoon THM Baking Blend or Oat Flour* or (other low carb thickener)
- 1/2 cup Hatch green salsa (or your favorite sugar-free green salsa)
- 8 ounces sharp cheddar cheese, grated
- Preheat the oven to 350 degrees.
- Spray the skillet well with oil.
- Spray the 2 4" whole wheat low carb tortillas ON BOTH SIDES. Cut one in half so that the tortilla pieces can be distributed equally around the sides and bottom of the skillet.
- Place the skillet and tortillas into the preheated oven for 10-15 minutes or until it is crisp/tender. You want it to be slightly crisp so that it will be easy to cut and the chicken filling will not make it soggy.* (Trust me I tried this process several different ways and this worked perfectly!)
- While the crust is in the oven for 10-15 minutes dice the peppers and put them in a skillet with a little oil on high heat at first, then reduce the heat and cover for a few minutes until soft/crisp.
- You can add the chicken mixture to the peppers and toss for a minute if it's cold.
- In a separate pan intensify the flavors of the broth by boiling/reducing it down to 3/4 cup and whisking in the softened cream cheese and thickening blend or oat flour..
- Once it is combined add the salsa. You want this mixture to be a thick flavorful mixture that just holds the other ingredients together.
- Cut the chicken into small bite-sized pieces and add it and the peppers to the cream sauce and mix together carefully.
- Remove the crust from the oven and it should be slightly crispy.
- Add the creamy sauce and chicken pieces to the cooked crust and top with the grated cheese.
- Return the skillet to the oven for about 5 minutes or until the cheese is thoroughly melted.
*THM allows oat flour in small amounts for S (low carb) recipes. If you use the THM Baking Blend just be sure that you add it last and don't boil it. If you are following a diet or can't have either of these thickeners just use one that works for you.
*I used a pizza cutter to cut this pie.
This post is linked up with Julia’s Simply Southern Meal Plan Monday.