This low-carb, THM approved Cheesy Enchilada Skillet came into existence one weekend while I was menu planning for the next week. I asked my husband what he wanted for Taco Tuesday. (We take Taco Tuesday very seriously around here.) At the time, I was trying to make my more of my recipes Trim Healthy Mama approved. When my husband asked for enchiladas, I knew it would be a little more complicated than just putting taco meat on a bed of lettuce. This Cheesy Enchilada Skillet is what I came up with, and we love it! I usually eat mine in a homemade or low-carb tortilla with a fork (the dip is pretty runny from the enchilada sauce) while every one else eats theirs with chips or their tortilla of choice. (My one-year-old picks out the chicken and then eats the tortilla.)
Ingredients
- 2 tablespoons of oil
- 1 small chopped onion
- 2-3 chicken breasts cut into bite size pieces
- 1-2 cups shredded colby jack cheese
- 1 (7 ounce) can chopped green chilies
- 1 (19 ounce) jar enchilada sauce (watch for added sugar, or make your own)
- tortillas or chips
- ½ cup of sour cream (for serving)
Instructions
- In a large pan, cook the onion and chicken in the olive oil until cooked through
- Stir in the can of chopped green chilies
- Add the jar of enchilada sauce and heat until it starts to boil.
- Remove the pan from the heat and add the shredded cheese
- Serve with tortillas, chips, and sour cream
Cheesy Enchilada Skillet Recipe Details
I start out by browning my onion in a little oil. (I like to cook the onion by itself for a couple minutes before I add the chicken.) Then I cook the chicken on medium heat with the onion. Don’t cook the chicken too far, because it will continue to cook while you add the other ingredients and the chicken breast will dry out very easily. 
Throw in that can of chopped green chilies and stir. Add the jar of enchilada sauce and heat through until it begins to boil. 
Take the pan off the heat and add the shredded cheese.
Enjoy! If you want to eat this recipe baked in a pan (that is a little bit more traditional), you could make an entire pan using homemade or store-bought tortillas. After you’ve added the chopped green chilies, add one cup of cheese to the pan. Put the mixture in a tortilla with a tablespoon of sour cream, roll, and place seam down in a glass pan. Do that with 6-8 tortillas, then smother the tortillas with the enchilada sauce and the rest of the cheese. Bake at 350 degrees for 20 minutes. 
For my THM friends, I’ve also been known to stir in some brown rice, but that definitely puts this recipe into “crossover” mode. Like what you see here? Follow me on Facebook or Instagram! Planning to try this recipe? Leave a comment & be sure to pin it on Pinterest. Make sure you don’t miss any new recipes by getting my email newsletter every week!