Enchilada Skillet Chicken

Keto Recipes

Keto Chicken Enchiladas that will hit the spot.

Servings: 4

Split equally into 4 servings

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
273.8 14.0 31.9 2.8

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Instructions

  1. Preheat your oven on to 400°F. Split the chicken breasts, horizontally, into two even pieces. Heat your skillet over medium-high heat.
  2. Season both sides of the chicken with salt and pepper.
  3. Press into the almond flour and evenly coat both sides.
  4. Whisk the two eggs together, then dip the chicken into the egg and coat both sides.
  5. Lay the chicken down into the pan and brown on both sides. I do two at a time then place the finished pieces on a plate while I cook the next batch. Don't worry about cooking the chicken through, just brown the coating.
  6. If some of the egg has gotten stuck on the pan you will want to deglaze it with some water and wipe it out.
  7. When all the pieces are browned, return the chicken to the skillet.
  8. Pour ¼ cup red enchilada sauce over the top of the chicken pieces.
  9. Sprinkle on the ¼ cup of diced onion, and ¼ cup of shredded cheese.
  10. Bake for 15-20 minutes, until hot and bubbly.

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