Nutrition Facts
Servings: 4 ServingCalories:420kcalTotal Fat:28gSaturated Fat: 10gTotal Carbohydrate:10gDietary Fiber: 6gSugars: 2gProtein:31g
Keto Chicken Enchilada Skillet with Black Soybeans
Some meals just check every box—comforting, bold in flavor, and easy enough to make on a busy weeknight. This keto chicken enchilada skillet has become one of our go-to recipes for those reasons and more.
We were on the hunt for a dish that delivered all the saucy, cheesy satisfaction of enchiladas but without the carbs from tortillas—and this one hits the mark. The base is tender shredded chicken mixed with spicy enchilada sauce, a generous handful of cheese, and black soybeans. If you haven’t cooked with black soybeans yet, they’re a keto gem—high in fiber, low in net carbs, and a fantastic stand-in for traditional beans.
Everything comes together in one skillet and bakes until bubbly and golden. It’s a dish that brings serious flavor and stays true to the kind of low-carb comfort food we love keeping on repeat.
Description
A one-skillet keto meal loaded with shredded chicken, black soybeans, enchilada sauce, and cheese. This comforting bake brings enchilada flavor without tortillas, with high fiber and protein to keep you full and satisfied.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or pre-cooked works great)
- 1 can (15 oz)
- 1 1/4 cups sugar-free enchilada sauce (red or green)
- 1/2 cup diced green chilies (optional, for heat)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
- 1 tbsp avocado oil (for sautéing)
- Fresh cilantro, for garnish
- Sour cream or avocado, for topping (optional)
For the Skillet:
Instructions
- Heat avocado oil in a large oven-safe skillet over medium heat.
- Add onion and red bell pepper. Sauté for 3-4 minutes until softened.
- Stir in shredded chicken, black soybeans, enchilada sauce, green chilies (if using), and all spices.
- Mix everything well and let it heat through, about 3-5 minutes.
- Sprinkle shredded cheese evenly across the top of the skillet.
- Transfer the skillet to a preheated oven and bake at 375°F for 10-12 minutes, until the cheese is melted and bubbly.
- Remove from oven and top with chopped cilantro.
- Add sour cream or sliced avocado if desired, then dig in.
Sauté the Veggies:
Mix the Filling:
Add the Cheese & Bake:
Garnish & Serve:
Note
Substitutions & Variations
- Dairy-Free: Use dairy-free shredded cheese alternatives.
- Vegetarian: Swap chicken for chopped mushrooms or a mix of sautéed zucchini and cauliflower.
- Extra Fiber: Stir in a handful of chopped kale or spinach right before baking.
- Spicy Version: Add chopped jalapeños or a pinch of cayenne for extra kick.
- Sauce Switch: Try green enchilada sauce for a tangier version.