Easy Enchilada Chicken Recipe

5 / 5 (1 review) 2 Comments

Easy keto enchilada chicken recipe

Super easy, keto, low carb, enchilada chicken recipe!

This enchilada chicken recipe is a super easy way to change up the flavor of your typical boneless skinless chicken breast – low-carb style. A chicken recipe that is super simple, healthy, and ready in less than 30 minutes!

easy enchilada chicken breast recipe

A Mexican or Southwest seasoning works really well here. I use Mrs. Dash Southwest Chipotle seasoning, which is salt-free, but still tastes awesome.

The best way to season the chicken for this recipe is to measure out 1 teaspoon of the seasoning and sprinkle it evenly over all of the chicken breasts. Then flip the breasts over, measure out 1 more teaspoon, and sprinkle over all again.

Speaking of chicken breasts, it is important that the breasts are not too thick or they will take too long to cook through. I look for about 1 inch thick or less. If the chicken breasts are too thick (ahem, Zaycon chicken), then slice them in half lengthwise and you can try to pound them down even thinner, if needed.

enchilada chicken with enchilada sauce cheese seasoning and cilantro

If you don’t already have an ovenproof skillet, snag a cast iron skillet or the T-fal skillet that I have. Otherwise, transfer the chicken and all the sauce into a baking dish to bake.

The enchilada sauce is totally up to you. I prefer mild and green, so that’s what I use. A mild green salsa would also work well and add a little more spice! Of course, there are medium, hot, and red enchilada sauce options out there too.

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Keto, low carb, healthy enchilada chicken recipe

One of the beauties of a super simple recipe is that you can adapt it however you want. Use less cheese or a different type of cheese, if desired. Use a different sauce or seasoning! Whatever your heart desires. I’m sure you can come up with something that you will really enjoy!

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Fast and easy dinner, keto and low carb, enchilada chicken recipe

(Updated 4/18)

Easy Enchilada Chicken Recipe

5 / 5 (1 review)
Prep Time: 5 mins | Cook Time: 15 mins
Yield: 4 chicken breasts | Serves: 4


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts (1 inch thick or less)
  • 2 teaspoons Mexican or Southwest seasoning (I use this brand)
  • 4 tablespoons enchilada sauce
  • 2 ounces finely shredded cheese
  • 2 tablespoons finely chopped fresh cilantro


  1. Preheat oven to 350 degrees F. (If chicken is thicker than 1 inch, slice it in half lengthwise and/or pound it down to be thinner.)
  2. Measure out 1 teaspoon of the seasoning and sprinkle it evenly over all of the chicken breasts. Then flip the breasts over, measure out 1 more teaspoon, and sprinkle over all again.
  3. Add oil to a large ovenproof nonstick skillet over medium-high heat. When hot, add the chicken and cook about 2-3 minutes on each side, or until the chicken is golden brown on each side.
  4. Remove skillet from heat and top each chicken breast with 1 tablespoon of the enchilada sauce, then 1/4 of the cheese, and 1/4 of the cilantro. Transfer skillet to the oven and bake for 6-10 minutes, or until the chicken is cooked through.

Recipe Adapted From: Biggest Loser Family Cookbook

Ingredients: Cheese, Chicken
Meal Type: 30-Minute Meals, Main Dish, Back to School, Clean Eating, Egg Free, Gluten Free, Low Carb and Keto
Categories: Healthy, Meat and Poultry, Mexican, Oven, Stove Top

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