Low Carb Chicken Enchilada Skillet
Author teresia
Yield 2-3 servings
Ingredients
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
For Filling:
- 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
Instructions
- 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.
Notes
*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.
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/low-carb-chicken-enchilada-skillet/